Salt & Pilpel

Connecting Jewish Americans and Israelis in North NJ

Uga L’Shabbat (A Cake for Shabbat) April 2, 2010

My friend Michal has the best cake recipes. Not only they are tasty, they are all complicated looking but are pretty easy to make!

Here’s a chocolate mouse cake that works for both Passover and any other day. You can prepare it in advance and leave it frozen until a few hours before you entertain (either guests or the idea of eating it…)



200 grams semi sweet chocolate (about 1 cup if you have it in chips)

1 package of margarine or 1 + 3/4 fingers

5 eggs

3/4 cup+2 tbsp. sugar

2 tsp. instant coffee

2 packages (or about 2 cups) whipping cream

Walnuts, broken, about 3/4 cup or as many as you’d like


In a small pot melt chocolate and margarine

Separate egg yolks and white. Add 1 tsp. of the instant coffee to the yolks and mix.

In a separate bowl, whisk egg whites with 3/4 cup sugar.

Mix it all together after the chocolate had cooled down a bit.

Take 1/3 of your mix, place in round spring pan, add the walnuts on top and bake for about 1/2 hour @350, or until a tooth pick comes out dry and clean.

Whip the whipping cream, adding 2 tbsp. sugar and 1 tsp. instant coffee.

Add the whipped cream to the mix and mix well. Place atop your cake shall, cover with aluminum foil and place in the freezer.


Bon appetite and Chag Sameach!


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