seder meal is one of the most difficult to prepare, but
one I do with the most joy.
This meal-is special because it is the biggest connection
with my culture and heritage."
1/2 cups (3sticks)
2 tablespoons unsalted butter,
parve maragine, at room temperature
large eggs seperated
ounces bittersweet chocolate, broken into pieces
tablespoon matzah cake meal
ounces bittersweet chocolate for grating
an electric mixer fitted with the paddle or by hand in a
large bowl, cream the butter with half the-sugar, adding
the egg yolks one at a time to the mixture and beating a
few seconds after each-addition. In a separate bowl, beat
the egg whites until stiff, while gradually adding the remaining
1 cup sugar. Melt the 9 ounces of bittersweet chocolate
in the top of a double boiler over simmering water. Cool-and
slowly beat the chocolate into the egg mixture. Gently fold
in the egg whites. Preheat the oven to 350 degrees F. Oil
a 12 by 18 inch baking pan, line it with baking parchment
that has been oiled and sprinkled with the matzah cake meal.
Spread 2/3 of the cake batter evenly-in the pan and bake
on the middle rack for 30 minutes. Cover the remaining batter
and refrigerate. Remove the cake from the pan and let it
cool completely, cut horizontally, into 2 layers and spread-the
top of the bottom layer with half the refrigerated batter.
Cover the batter layer with the top layer-of the cake; then
spread on the rest of the batter. Garnish with the grated
chocolate. Refrigerate until ready to serve. When cutting
use a knife dipped into hot water and cut into 3 inch-squares.
Author, Jewish Cooking in America, the
Jewish Holiday Baker,
The Jewish Holiday Kitchen,
The Children's Jewish
An American Folklife
Cookbook, The Flavor of