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Submitted by Valerie Felman
2/3 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
4 egg whites
2/3 cup sugar
7 ounces semisweet chocolate
4 egg yolks
2 cups whipping cream
1 tablespoon sugar
7 ounces white chocolate
4 egg yolks
2 cups whipping cream
1 tablespoon sugar
chocolate cake mix
Nutella
dreidel pattern (six x 10) made with a cardboard or thick paper
Preheat the oven to 230 degrees Fahrenheit. Cover a cookie sheet with parchment paper and trace the shape of a dreidel then turn the paper over so the trace is on the bottom of the pan. I ended up using two pans.
Sift the confectioners’ sugar and cocoa together in a bowl. In the bowl of a standing mixer beat the egg whites on medium speed. Turn the mixer to low and add the granulated sugar gradually, nearly another minute on high speed. Sift the confectioners’ sugar and cocoa a second time into the bowl with the egg whites. Turn the machine to low and beat until combined.
Fill a pastry bag with the mix and, starting from the border of the dreidel, start filling up. Place in the oven and bake for two hours. Then turn it off and let it rest for another two hours or overnight.
Melt the chocolate on the microwave or stovetop. Heat 1/4 cup of the whipping cream and the sugar in a saucepan on medium heat, stirring often, until the sugar melts and the cream start to boil.
When the chocolate is melted, whisk in the cream and sugar mixture until smooth. Add the egg yolks one at a time and whisk well. In a large bowl with an electric mixer beat the remaining whipping cream until the top looks like ribbons. Add the whipped cream to the chocolate mixture and mix until well blended.
Same as the mousse above.
Follow directions from the box. Bake it on a sheet pan covered with parchment paper. Let it cool.
Cut the cake with the dreidel pattern, you have to cut two dreidels and you will have some leftovers (you can make cake balls).
On the plate that you are going to present the cake, put a little Nutella in the center.
Carefully spread the Nutella on two of the meringues, leaving one without it.
Place one meringue on the plate, followed by one piece of chocolate cake.
Put the chocolate mousse on a pipping bag with a round tip (I use Wilton #10) and start piping the mousse.
Cover with another meringue, carefully pressing a little. Put another cake.
Put the white chocolate mousse in another pipping bag with a round tip, and start piping the mousse.
Place another meringue (the one without the Nutella on top).
To do the Gimel design, start with the white mousse and then the chocolate mousse to cover the entire meringue.
Put in the refrigerator for two hours or until ready to serve.
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