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For those who love a chocolate dessert—this one’s for you! Although this pie’s flavor comes from butterscotch and chocolate, the creamy result is a light way to end a meal.
1/2 stick (1/4 cup) margarine
3 and 1/2 ounces good-quality baking chocolate, such as Geneve
4 eggs, separated
1/4 cup plus 1/2 cup sugar, divided
1 (9-ounce) bag butterscotch chips
2 (16-ounce) containers liquid whip topping, such as Kineret
1 (9-ounce) bag white chocolate chips (parve)
1 (9-inch) springform pan
Preheat oven to 350 degrees Fahrenheit. Grease the springform pan and set aside.
In a microwave-safe bowl, melt margarine and chocolate. Set aside.
In a second bowl, beat the egg whites with 1/4 cup sugar until stiff, about four to five minutes.
In a third bowl, combine remaining 1/2 cup sugar with yolks. Beat until fluffy, about two to three minutes.
Add the chocolate mixture to the yolks, then fold in the whites.
Pour batter into the prepared pan and bake 30 minutes. Set aside to cool.
In the microwave, melt butterscotch chips with 1/2 cup whip topping. Set aside.
Beat the rest of the whip topping from the first container until stiff (about four to five minutes), then add the butterscotch/whip (from step 7) while mixing on low speed. Pour this mixture over the baked chocolate layer in the springform pain and freeze two to three hours until firm.
Repeat with white chocolate chips and the second container of whip topping.
Freeze for six hours or overnight.
Styling by Faigy Cohen
Photos by Chay Berger
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