Phyllis Cake (Chocolate Mousse Pie)
Cook Time: 35 minutes
Prep Time: 30 minutes
Total Time: 1 hour 5 minutes
Description:
Phyllis Cake, also known as Chocolate Mousse Pie, is a delightful dessert that is both Parve and Kosher for Passover. This indulgent treat first delighted me during a visit to Israel, where I was introduced to it by friends of my parents. Back home in Vienna, it quickly became a family favorite, requested by my kids so often that I find myself making it at least once a month. The name “Phyllis Cake” honors the gracious hostess who first shared this recipe with us. This pie combines a rich chocolate mousse with a simple yet elegant presentation, ensuring that each bite is a blissful experience.
Ingredients:
- 200 grams baking chocolate
- 100 grams margarine
- 7 large eggs
- 3/4 cup granulated sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup non-dairy whipped topping
Instructions:
-
Melt the Chocolate and Margarine:
In a microwave-safe bowl, combine the baking chocolate and margarine. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. This should take about 1-2 minutes. Allow the mixture to cool slightly. -
Prepare the Eggs:
Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites with an electric mixer on high speed until they start to form stiff peaks. Gradually add the 1/4 cup of granulated sugar to the egg whites while continuing to beat, until the mixture is glossy and holds stiff peaks. -
Mix the Egg Yolks:
In a separate bowl, beat the egg yolks with the remaining 3/4 cup granulated sugar and vanilla extract until the mixture is thick and pale. -
Combine Chocolate and Yolk Mixtures:
Gently fold the cooled chocolate mixture into the egg yolk mixture until well combined and smooth. Be careful not to deflate the mixture. -
Fold in the Egg Whites:
Carefully fold the beaten egg whites into the chocolate mixture. Use a spatula to incorporate the whites in a gentle folding motion, ensuring the mixture remains light and airy. -
Prepare the Pan:
Pour half of the mousse mixture into a 9-inch round pan. An aluminum pan is ideal for this recipe as it often comes with a plastic cover, but any similar pan will work. Smooth the top with a spatula. -
Bake:
Preheat your oven to 350°F (175°C). Bake the mousse base for 35 minutes. The middle will be slightly jiggly and will fall as it cools. Once baked, let the pie cool completely at room temperature. -
Freeze the Pie:
Once the base is cool, pour the remaining mousse mixture on top. Smooth the surface and place the pie in the freezer. Allow it to freeze until firm, which should take at least 2 hours. -
Prepare the Topping:
While the pie is freezing, prepare the topping. In a mixing bowl, whip the non-dairy whipped topping with 1 tablespoon of powdered sugar until stiff peaks form. -
Finish the Pie:
Once the pie is fully frozen, remove it from the freezer. Carefully remove the pie from the pan if needed. Spread the whipped topping evenly over the surface of the pie. Replace the cover on the pan, if applicable, and return the pie to the freezer to refreeze. -
Serve:
Remove the pie from the freezer about 15 minutes before serving to allow it to soften slightly for easier slicing. Enjoy this rich, creamy dessert with family and friends!
Serving Size: 8
Calories per Serving: 413.3
Fat Content: 30.1 grams
Saturated Fat Content: 13.4 grams
Cholesterol Content: 185.1 milligrams
Sodium Content: 187.6 milligrams
Carbohydrate Content: 36.2 grams
Fiber Content: 4.2 grams
Sugar Content: 28.8 grams
Protein Content: 9 grams
Enjoy this deliciously rich and elegant Phyllis Cake, perfect for any occasion where you want to impress your guests with a decadent, kosher dessert! 🍫🍰✨
