Make this Passover-friendly pareve meringue layer cake by layering chocolate meringue with chocolate cream and plain nondairy dessert topping.
- 6 egg whites
- ¾ cup sugar
- 8 oz. ground almonds, roasted and cooled
- 2 (3.5-oz.) bars good-quality pareve chocolate (not baking chocolate)
- 8 oz. baking chocolate
- 2 sticks margarine
- 1 Tablespoon boiling water
- 1 Tablespoon coffee
- ½ cup confectioners’ sugar
- 1 Tablespoon vanilla sugar
- 2 eggs
Whipped Cream Layer:
- 1 (8-oz.) container non-dairy dessert topping, not whipped
- Preheat oven to 275°F. Line 2 cookie sheets with parchment paper; use a pencil to mark two 7-inch circles on the back of each sheet of parchment paper OR grease four 9” round pans.
- Using an electric mixer on high speed, beat egg whites with sugar until stiff peaks form. Fold nuts into egg white mixture.
- Use a spatula to spread batter over the marked circles, filling them completely OR spread batter in prepared round pans.
- Bake for 1 hour. Cool completely. Remove from pans; set one meringue aside.
- Melt good quality pareve chocolate in a double boiler. Pour evenly over the 3 remaining meringue layers.
- Prepare the chocolate cream: In a saucepan over low heat, combine baking chocolate, margarine, water, coffee, confectioners’ sugar, and vanilla sugar.
- Cool somewhat so that eggs won’t curdle. Add 2 eggs while stirring constantly. Allow to stand and thicken.
- Spread chocolate cream evenly over melted chocolate on the 3 meringue layers.
- Prepare the whipped cream: Using an electric mixer, beat defrosted cold topping on high speed. Spread on top of chocolate cream on the 3 layers.
- Stack layers to assemble cake, ending with reserved meringue. For a more decorative look, reserve some topping and press over top layer through a pastry bag fitted with a large star tip.
- To serve, cut with a very sharp knife.