Recipe - Passover Chocolate Mousse Cake

9 Eggs; (or 10)
9 Squares semisweet baking
chocolate; (or 10)
1 Stick margarine
1 cup Sugar

Separate eggs. Beat egg whites with One half cup sugaruntil stiff. Melt
margarine & chocolate together and cool. Beat egg yolks with One half cup sugar
until light, add chocolate mixture & beat. Fold in egg whites. Pour Three fourths of
mixture into an ungreased pringform pan. Cover & refridgerate remaining 1/4
mixture. Bake cake for 30 minutes & cool. (as cake cools top will cave in
don't worry about this) When cake is cool,m pour remaining mousse mixture
on the top & smooth. Decorate as desired with whipped cream or Kosher for
Passover non dairy topping. This cake also freezes well.
Posted to JEWISHFOOD digest by Njmallis Njmallis@aol.com on Apr 8, 1998