A delicious triple-layer dessert without the unhealthy margarine and whipped cream. My husband, as my food tester, got a slice after supper one night, and I told my kids that “Daddy needs to taste it for Shabbos.” Of course, I ended up giving my kids a piece too, and my three-year-old son turned to me and said, “Yup, Mummy, it’s good for Shabbos.”
Make the Base
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat egg whites until stiff, gradually adding the xylitol. Slowly add the yolks and cocoa powder.
3. Pour into a large, round springform pan, spreading evenly over the bottom. Bake for 15–20 minutes. Let cool.
For the Chocolate Mousse
1. Melt the chocolate over a double boiler. Keep stirring to make sure it doesn’t burn.
2. Remove from the fire and add the yolks one at the time.
3. Beat egg whites in a mixer until stiff and gently add the xylitol. Slowly pour in the melted chocolate mixture and mix gently.
4. Spread evenly over base and freeze for one hour before adding next layer.
For the Peanut Butter Layer
1. Melt the peanut butter in a small saucepan over low heat. Keep stirring and wait for it to get very runny.
2. In a mixer beat the egg whites until stiff, slowly adding the xylitol.
3. Fold yolks and peanut butter into egg whites.
4. Pour over chocolate mouse and smooth the top. Freeze for one hour.
For the Fudge
1. Combine cocoa powder, xylitol, and soy milk in a small saucepan. Heat over very low heat.
2. When everything is melted and achieves a smooth consistency, pour over the peanut butter layer in the pan and freeze.