I like Passover recipes that can be done in advance, frozen and taken out when needed. As soon as I have a portion of my kitchen cleaned and ready, I usually make certain dishes.
A former Atlanta resident who made aliyah sent me this wonderful, tasty, very rich dessert. Serves 8 to 10.
7 ounces bittersweet chocolate
3 1/2 ounces unsalted butter or Passover margarine
1/2 cup chopped pecans
2/3 cup sugar
6 eggs, separated
Heat oven to 350 F.
Melt chocolate and butter (margarine) on low heat and mix until smooth.
Mix egg yolks, nuts and 1/3 cup sugar into warm mixture.
Beat egg whites until stiff with 1/3 cup of sugar. Fold into chocolate batter.
Bake half of the mixture for 15 minutes in a greased 1 ½-quart casserole or pie pan.
Cool completely. Top with remaining half, wrap well and freeze.
Thaw before serving. Very rich. Serve small portions.