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Parve
Medium
30 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Rich, chocolaty, and creamy, with a thin contrasting crispy base. It can grace any cake platter with chic and panache. Serve as a dessert, or cut into small squares or shape of choice.
9–10 ounces (250 grams) vanilla wafers
1 (8-oz./225-g.) container parve whipping cream
8 ounces (225 grams, or 2 large bars plus 4 squares) dark chocolate, cut into pieces
1/2 cup sugar
pinch or 2 salt
1/2 teaspoon hazelnut extract
4 eggs, room temperature
3 and 1/2 – 4 ounces (100 grams) baking chocolate
1 and 1/2 – 2 tablespoons oil
crushed black-and-white sandwich cookies
candied pecans
Preheat oven to 350°F (180°C). Place wafers in a food processor fitted with the knife attachment, and pulse on and off until crumbs form. Do not overprocess or mixture will become clumpy and hard to spread.
Pat into a nine by 13-inch (20×30-centimeter) baking pan lined with Gefen Parchment Paper to form a thin crust. You can wet your hands slightly to make it easier to spread. Bake for 10 minutes. Remove from oven and allow to cool, but leave oven on.
Meanwhile, over low-medium heat, heat the parve whipping cream and the chocolate until melted and a pudding-like texture is achieved. Whisk together occasionally, so mixture is smooth and creamy. Cool for five minutes (not much longer or it’ll solidify somewhat).
Beat eggs until lemony, about one to two minutes, adding the sugar and salt gradually. Fold chocolate mixture into beaten eggs. Add hazelnut extract. Mix gently until fully incorporated. Pour evenly onto crust and bake for 35 minutes or until top springs back when touched. Cool.
Melt baking chocolate and oil together. Pour on top of the filling, smoothing out with a spatula. If adding garnish, do so now before glaze hardens. Refrigerate and cut into squares when cool. Use a sharp, straight-edged knife, dipped into warm water, to cut.
Photography: Moishe Wulliger Styling: Renee Muller
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Vanilla wafers What company makes parve vanilla wafers?
I know that “Man” “ופלים מן”- make vanilla pareve wafers. They also make chocolate, chalvah, lemon, and coffee flavors. They have a “Rav Landau” heckcher. I think that “Hadar” with an Aida Hacharedit heckcher, does as well. There are a few others, but I cannot recall all of the names. This information applies to Israel.
I eat loads of vanilla wafers. Personally, Gefen makes the best ones, IMHO.
Does the recipe use wafers with cream or without?
With.
missing eggs??? how many eggs??? the recipe instructions call for eggs, but none are listed in the ingredients. oy! I already started melting the chocolate…
Oysh! I sent an email to those in theknow. Hold tight. In the meantime the chocolate might harden but can be remelted,don’t worry.