Dreamy Krembo Cake for Passover

Ingredients

For the base:

• 5 eggs, room temperature

• 1/4 cup milk

• 1/2 cup sugar

• 200 g dark chocolate

For the filling:

• 2 containers heavy cream

• 1 cup milk

• 1 packet instant vanilla pudding

For the topping:

• 100 ml heavy cream

• 100 g dark chocolate

How to Prepare

Base:
Separate the egg whites from the yolks. Melt the milk and chocolate together in the microwave, mix well, and gradually add the egg yolks until smooth.

Whip the egg whites into a stiff foam. Gradually add the sugar and continue whipping until stable. Gently fold the two mixtures together.

Preheat the oven to 175°C (350°F). Pour the batter into a 24 cm (9-inch) pan and bake for about 20 minutes. Remove and let cool completely. Do not be alarmed — the cake will rise significantly during baking and then shrink as it cools.

Filling:
Whip the cream, milk, and pudding mix until smooth and fluffy. Transfer one-third of the mixture to a piping bag. Spread the remaining cream over the cooled base and smooth evenly. Refrigerate the cake.

Topping:
Heat the cream and chocolate in the microwave in stages, stirring in between, until smooth and fully melted. Pour evenly over the cake and refrigerate for about 10 minutes until set.

Remove the cake and pipe the remaining filling on top for decoration. Refrigerate for at least 2 more hours before serving.