Passover Meringue Cake Draft

Name: Passover Meringue Cake
Prep time: 30 min
Cook time: 2 h
Total time: 4 h 30 min
Ingredients: 3 egg whites; ¾ cup sugar; 14 oz bittersweet chocolate; ¼ cup milk; 1 package unflavored gelatin (1 envelope; use kosher (for Passover) gelatin); ¼ cup cold water; 3 cups heavy cream (3 cartons)

A Passover cake with a baked meringue base under a thick layer of chocolate cream mousse, which I make ahead and chill until serving.

Prep30 min
Cook2 hr
Rest2 hr
Total4 hr 30 min
KashrutDairy

What you need

Amount:×1

Meringue base

3 egg whites
¾ cup sugar

Mousse

14 oz bittersweet chocolate
¼ cup milk
1 package unflavored gelatin, 1 envelope; use kosher (for Passover) gelatin
¼ cup cold water
3 cups heavy cream, 3 cartons

How I make it

Meringue base

Preheat the oven to 250°F (120°C).
Line a square pan with parchment paper and draw a circle on it as wide as the pan.
Beat the egg whites with the sugar to stiff, glossy peaks.
Pipe the meringue into the circle and bake for 1½ to 2 hours. Let cool.

Mousse

Melt the chocolate in a double boiler. Once melted, add the milk and stir until smooth.
Mix the gelatin with the water and microwave for 30 seconds.
Add the gelatin to the chocolate, stir and take off the heat.
Whip the cream and fold in the chocolate until evenly combined.
If the mixture is runny, chill it in the fridge for a while.

Assembly

Pour the mousse over the cooled meringue and chill for at least 2 hours.

Source: ChefEf (chefef.com)