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Parve
Medium
6 Servings
Allergens 
40 Minutes
Diets
The flavor and texture of the walnuts complement the smooth, creamy chocolate to create a dessert that is sure to be finished off every time. Yields 3 9-inch pans and 1 6-inch pan.
1 and 1/2 cups flour
3/4 cup chopped walnuts
1/2 cup (scant) brown sugar
3/4 stick margarine
2 16-ounce containers Kineret Whipped Topping or other dessert topping
6 pasteurized eggs, separated
1 cup sugar
8 tablespoons Heaven & Earth Chocolate Syrup
1 cup Glicks Chocolate Chips
1/2 stick margarine
2 ounces chocolate
3 pasteurized eggs, separated
1 teaspoon Gefen Vanilla Sugar
1 and 1/4 cups Gefen Confectioners’ Sugar
Mix crust ingredients together by hand.
Press into three nine-inch pans and one six-inch pan.
Bake at 350 degrees Fahrenheit for 10 to 15 minutes.
Beat dessert topping and set aside.
In a separate bowl, beat egg whites and sugar until peaks form. Add egg yolks and chocolate syrup. Mix gently.
Add the whipped cream, and fold in. Pour over crust. Freeze.
Melt chocolate chips, margarine and chocolate.
In a separate bowl, beat egg whites until stiff. Add yolks, vanilla sugar, and confectioners’ sugar. Slowly add the melted chocolate mixture. Fold in gently.
Pour over frozen ice cream. Serve frozen.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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Can this be made in two 9×13 pans instead?
We haven’t tested it, but you can try! It might turn out thin.
delicious!