This recipe is from my Israeli friend Sharon who makes wonderful, easy dishes that have all become staples in our home. There are three kinds of Israeli chocolate. The cake must be made with these particular ingredients that you can find at your kosher store or online.
½ - 8 ounce container Rich’s brand Rich Whip non-dairy whipping cream, or real sweetened heavy whipping cream for dairy
Instructions
Mix all of the cake batter ingredients together with an electric mixer.
Pour into a greased 9x13 inch casserole baking dish and bake for about 30 minutes, or until a toothpick comes out clean after pricking the cake. Prick many times all over the cake with a toothpick to ensure that the cake will fully soak up the chocolate sauce.
When the cake is almost done, melt ½ of the whipping cream, Elite bittersweet chocolate and Chocolate Shachar brand spread in a small saucepan on the stove over a low heat, mixing until fully melted and blended well. Pour the warm chocolate mixture over the top of the pricked cake, spreading evenly with a rubber spatula. Serve warm. May reheat in a warming drawer or on a low temperature in the oven before serving if you make the cake in advance.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/warm-israeli-chocolate-cake/