Chocolate Mousse Cake for Passover

"This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite."
photo by J M. photo by J M.
photo by J M.
Ready In:
1 tube pan




  • Beat egg whites with 1/4 cup of sugar and set aside.
  • In a saucepan, melt chocolate chips, and margarine.
  • Remove from heat and let cool a few minutes.
  • Beat egg yolks, with 3/4 cup sugar and vanilla.
  • Add melted chocolate and mix.
  • Fold in egg whites.
  • Pour half in to a greased springform or tube pan. Put rest in refrigerator.
  • Bake at 350 for 30 minutes. It will rise nicely and then fall.
  • When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.

Questions & Replies

  1. do you beat the egg whites and sugar to just combine or to make like whipped cream with peaks
  2. I am concerned about the raw eggs in the reserved batter from the refrigerator. The second half of the batter is placed on top of the baked mixture, then frozen. The top portion has not been cooked, correct? Perhaps I am misunderstanding the directions. Is it safe to eat the raw egg mixture on top?
  3. Can you use another type of pan other than tube or springform?


  1. This is really good. I have eaten it lots of time at Chava's house when she made it for Passover and all year round and now I made it for dessert for friends at the Passover seder. We all loved it. It was the perfect desset since we were already stuffed and just wanted something sweet to end the meal. One small slice of this is so rich and satisfying. Really worth the effort.
  2. This was the hit of my Passover seder.
  3. do i just mix the egg whites and sugar until combined or mix like whipped cream with peaks
  4. Excellent recipe - very chocolately! Curious if other's served it straight from freezer or fridge? Mine was from fridge and very messy.
  5. This is my classic fallback Pesach recipe and it always gets RAVE reviews. Thinking about all that margarine kind of makes me shudder, but this is utterly delicious. You won't believe there's no flour in the bottom layer... and no dairy in the top! p.s. I sometimes spread a thin layer of raspberry jam - seedless - between the "baked" and "frozen" layers for a nice finishing touch.


Hi. My name is Chava Cohen and I live in Michmas, Israel. I am friends with Caryn Gale and she told me about this site. Since I have 7 kids and husband, I do a lot of cooking. I work full-time and somehow manage to sleep (at least a few hours!). I love to read novels.
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