Chocolate Cake with Toasted Coconut


Everyone loves new Passover desserts. This one is sure to wow all your guests!

Serves 8 to 10

10 ounces bittersweet chocolate chopped
10 tablespoons margarine
6 eggs, separated
2/3 cup sugar
1 cup semisweet chocolate chips
½ cup pareve whipping cream
¼ cup toasted coconut

Preheat oven to 350 degrees. Lightly grease a 10-inch cake pan and line with parchment paper.
In a medium saucepan, melt chocolate and margarine over low heat, stirring until smooth. Remove from heat and cool slightly.
Whisk together egg yolks and sugar. In a separate bowl, beat egg whites until stiff peaks form. Fold yolk mixture and then chocolate mixture into egg whites.

Pour into prepared cake pan and bake for 35 minutes, or until tester inserted in middle comes out clean. Cool completely on wire rack before removing from pan and peeling off parchment paper.

Place remaining 1 cup chocolate in a medium bowl. Heat pareve whipping cream to a boil and pour over chocolate. Stir until smooth. Pour chocolate over cake, spreading to edges. Sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Enjoy!