250 grams butter (1 cup)
6 egg yolks
6 tbsp. icing sugar
220 grams bittersweet chocolate (about 1/2 lb.), chopped
50 to 60 ml coffee (about 1/4 cup)
2 tbsp. Passover cognac
2 tbsp. matzo meal
6 egg whites
additional butter and matzo meal to coat the pan
In the top of a double boiler over simmering water, combine butter, egg yolks, icing sugar, chocolate, coffee and cognac. Mix well. Heat gently until butter and chocolate have melted and mixture is smooth, stirring constantly. Add matzo meal and mix well.
Beat egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
Brush an 8″ or 10″ round cake pan with butter and sprinkle with matzo meal. Pour a little more than 1/3 of the chocolate mixture into the pan and spread evenly. Bake in a preheated hot oven (400 degrees F) for about 20 or 30 minutes, or until it’s baked. Cool completely.
Meanwhile, place the remaining 2/3 of the chocolate mixture into the freezer for about an hour, until well-chilled but not frozen. Pour the chilled mixture into the pan and spread evenly over cake, as if you were frosting it. Cover and refrigerate. Serve cold; cut into small pieces because it’s like a rich chocolate bombe.