1 Dip the cookies one by one in the whipping cream and lay on the bottom of your cake pan (I’ve used all sizes). Reserve the rest of the cream for the vanilla layer.2 Make the chocolate layer by melting together the dark chocolate, butter, cocoa, sugar and instant coffee. You can either do this on the stove top. I normally nuke it for 3 minutes. Mix to combine well.3 Add the egg yolks one at a time, mixing well after each addition. If your chocolate mixture is still hot, don’t dawdle, you don’t want scrambled eggs in chocolate sauce.4 Whip the whites to stiff peaks. Fold into the chocolate mixture until completely combined. Spread this over the cookie layer and place in the fridge to set, between 15 and 30 minutes.5 In the meantime, take the rest of the whipping cream and whip together with the instant vanilla pudding and the vanilla extract.6 Spread this over the chocolate layer. Cover with plastic wrap and place in the fridge for at least an hour to chill.7 Before you serve the cake, decorate with chocolate syrup or whatever else you like to use to decorate cream cakes (I once used pulverized sugared almonds, a bit hit).

The recipe can be made parve but tastes so much better when dairy.

Source:

www.miriyummy.wordpress.com