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Parve
Medium
27 Servings
Allergens 
3 Hours
Diets
2 eggs
1 and 1/2 cup sugar
1/8 cup Jeunesse Cabernet Sauvignon or other red wine
1/4 pound margarine
2 and 1/2 cups flour
7 ounces ground walnuts
2 teaspoons Haddar Baking Powder
7 ounces baking chocolate
5 ounces margarine
1 and 1/2 tablespoons coffee
7 eggs
1 cup sugar
2 tablespoons flour
11 ounces Haddar Baracke Halva, plus (optional) additional for decoration
2 tablespoons Gefen Vanilla Sugar
1/4 cup water
2 and 1/2 tablespoons sugar
2 and 1/2 tablespoons Gefen Cocoa
3 ounces margarine
Beat eggs, add sugar. Slowly add remaining ingredients, mixing well.
Divide among three nine-inch round pans. Bake at 350 degrees Fahrenheit for 10 minutes.
Melt baking chocolate, margarine and coffee.
Beat egg whites until stiff. Add sugar and continue beating, until peaks form. Fold in egg yolks.
Add chocolate mixture and flour.
Pour over three baked crusts. Bake at 350 degrees Fahrenheit for half an hour.
Freeze. Remove from pans.
Over low flame, heat first five ingredients until smooth.
Remove from heat and stir in margarine. Pour over the frozen cakes.
Optional- Top with grated halva.
Photography and styling by Peri Photography
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