Why do I call this the Perfect Parve Party Cake? First, it is parve so it can be served after a traditional Jewish Sabbath or holiday meat meal. Secondly, it is very easy and quick to prepare. Thirdly, it is aesthetic and delicious with its chocolate base and creamy topping.
Note that since it is flourless, it can even be served during Passover. For those who don't eat soy products during Passover, use a non-soy milk substitute to keep the cake parve. Using regular milk instead of soy milk works, but remember that this will make the cake dairy.
Note that since it is flourless, it can even be served during Passover. For those who don't eat soy products during Passover, use a non-soy milk substitute to keep the cake parve. Using regular milk instead of soy milk works, but remember that this will make the cake dairy.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 6 eggs
- 1/2 cup sugar
- 250 grams parve bittersweet chocolate
- 6 Tablespoons water
- 1 8 ounce (220 gram) container parve whip topping (like Rich's)
- 1 cup soy milk
- 1 3 ounce (80 gram) package vanilla pudding powder (like Osem)
- 25 grams parve bittersweet chocolate for garnish (optional)
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Spray a 9x13 baking pan with non-stick cooking spray.
3. Separate eggs. Set yolks aside. Whip whites until stiff, but not dry. Add sugar to egg whites.
4. In microwave, melt 250 grams chocolate with 6 tablespoons water.
5. Mix yolks into melted chocolate.
6. Fold chocolate mixture into egg whites.
7. Spread batter in pan.
8. Bake for 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius). Remove from oven and let cool. The cake will deflate as it cools.
9. Whip cream, milk substitute and pudding together in mixer. Spread on cooled cake.
10. Using a vegetable peeler to create chocolate flakes. Sprinkle on cake.
TIP: Cake must be completely cool before speading the whipped topping on it.
2. Spray a 9x13 baking pan with non-stick cooking spray.
3. Separate eggs. Set yolks aside. Whip whites until stiff, but not dry. Add sugar to egg whites.
4. In microwave, melt 250 grams chocolate with 6 tablespoons water.
5. Mix yolks into melted chocolate.
6. Fold chocolate mixture into egg whites.
7. Spread batter in pan.
8. Bake for 20 minutes at 350 degrees Fahrenheit (180 degrees Celsius). Remove from oven and let cool. The cake will deflate as it cools.
9. Whip cream, milk substitute and pudding together in mixer. Spread on cooled cake.
10. Using a vegetable peeler to create chocolate flakes. Sprinkle on cake.
TIP: Cake must be completely cool before speading the whipped topping on it.
