“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
17½ ounces bittersweet chocolate
8½ ounces parve margarine
8 eggs, separated
5½ ounces sugar, divided in half
pinch of salt
Pre-heat the over to 275° F. Line the bottom and sides of a 10-inch springform pan with parchment paper.
Break up the chocolate and margarine into small pieces. Melt them together in a double boiler or microwave. Keep warm.
Whip the eggs yolks with half of the sugar until thick. In a searate bowl, whip the egg whites with the remaining sugar and salt until they form soft peaks.
Fold the yolk mixture into the chocolate. Fold in the whites in three parts.
Pour the batter into the prepared springform pan. Bake for 30-40 minutes.
Serves 12-15, warm or refrigerated up to 2 days.
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