I admit, this cake takes some work, but for a special occasion it’s a real winner. You’ll need 2 9-inch springform pans for this recipe.
7 eggs, separated
8 oz ground filberts
1 cup sugar, divided
1 tsp coffee
2 tsp boiling water
5 oz bittersweet chocolate
1/4 cup margarine
cocoa powder, for dusting top
Coffee Ice Cream Layer
5 eggs, separated
3/4 cup sugar
1/3 cup oil
2 tsp coffee
2 Tbsp boiling water
1 Tbsp cocoa powder
1. Preheat oven to 350°F.
2. Trace the bottom of a springform pan onto a piece of parchment paper and cut out 4 circles. Measure the circumference and height of the pan and cut 4 strips to line the pan’s inner walls. Prepare 2 pans by inserting 1 circle into each and lining each with 1 of the strips.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with ½ the sugar until stiff peaks form. Fold in filberts. Spread half of the mixture onto the bottom of each pan and bake for 15 minutes. Allow to cool and gently remove from pans. Freeze both discs until ready for use. (These are your meringue discs.)
4. Meanwhile, beat the yolks with remaining ½ of sugar. Melt the chocolate and margarine in a double boiler and add the dissolved coffee. Let the mixture cool for a minute. Add the chocolate/coffee mixture to the yolk mixture while the beater is on. Reline the springform pans with the cut-out parchment paper as above and pour half the batter into each. Bake for 15 minutes. Let cool and freeze for a minimum of 1 hour, leaving at least 1 chocolate disc in the springform pan.
5. Meanwhile, prepare the ice cream. Beat egg whites with sugar until stiff peaks form. Add egg yolks and oil. Mix well. Dissolve coffee in boiling water. Add cocoa powder and stir until dissolved. Add to egg mixture and mix just until incorporated.
6. Remove all 4 discs from freezer after allowing them to freeze for a minimum of 1 hour. Pour 1/3 of the ice cream onto the chocolate disc in the pan, followed by a meringue disc. Top with a second 1/3 ice cream and the second meringue disc. Pour the remaining ice cream on top, and freeze. Once frozen, add the final chocolate disc. Sift cocoa powder on top.
7. Alternatively, you can pour ½ of the ice cream onto the chocolate disc in the springform pan. Gently place a meringue disc on top and top with the remaining ice cream. Freeze. Once the ice cream is frozen, top with the remaining chocolate disc. If you choose this option, make the chocolate disc recipe twice, so you have four chocolate discs and make two cakes.
8. When serving, slice with a knife that has been immersed in boiling water. Do not let defrost too much, or ice cream will get soft.
TIP: The coffee ice cream can be served on its own. When making this recipe, double or triple as many times as you desire. Freeze immediately.
NOTE : For a thicker ice cream, you can add 1 cup whipped pareve whipping cream, with an additional tsp of coffee dissolved in 2 tsp boiling water.
This recipe appeared in Kosher Inspired, March 2012. Kosher Inspired is a project of Mishpacha Magazine.