Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Parve
Easy
3 Hours, 50 Minutes
Diets 
Two of my favorite foods combined in one dessert! This dessert starts with a fudgy chocolate layer, topped with a cream that’s laced with coffee and a ganache with coffee undertones. Impressive but simple to create.
2 (3-and-1/2-ounce/100-gram) bars Elite Bittersweet Chocolate
3/4 cup coconut oil
1 tablespoon coffee liqueur (I used Sabra)
4 eggs
1/4 teaspoon salt
2/3 cup sugar
1 cup Glicks Flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (8-ounce/225-milliliter) container parve whipping cream
2 tablespoons Gefen Instant Vanilla Pudding or other vanilla-flavored instant pudding mix
1 tablespoon Gefen Confectioners’ Sugar
1/2 teaspoon instant coffee granules
1/2 cup parve whipping cream
1 (3-and-1/2-ounce/100-gram) bar Elite Bittersweet Chocolate
1 tablespoon Sabra Coffee Liqueur
crushed chocolate-covered coffee beans or chocolate shavings, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt chocolate and coconut oil in the microwave in increments of 30 seconds or in a double boiler. Add coffee liqueur at the end. Stir and set aside.
Beat eggs with salt and sugar until light and lemony, about three minutes. Add the flour, baking powder, and vanilla extract and mix to combine. Add the chocolate mixture and mix together. Pour into a greased nine- or 10-inch (23- or 26-centimeter) pan with a removable bottom. Bake for 30–32 minutes, or until done. Cool.
Beat all the ingredients together until they become a spreadable cream. Spread on cooled cake. It will be a thick layer.
Heat pareve whipping cream and chocolate in the microwave or double boiler. Whisk together until well combined.
Remove from heat and add coffee liqueur. Stir to incorporate. Spoon over cream, taking care to cover it completely.
Garnish if desired. Refrigerate or freeze until serving.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Should the coffee granules in the cream layer be dissolved?
No need to dissolve them 🙂 They should dissolve in the whipping cream.
Which brand whipping cream comes in a 8 oz container?
Rich’s whip is in an 8 oz container.
What can I use instead of coconut oil?
I used our regular oil – sunflower oil – came out yum!