Flourless Chocolate Cakes
Kosher for Passover
- 7 oz. dark chocolate (72% or similar)
- 10 oz. unsalted butter
- 1 cup sugar
- 5 eggs
- ½ teaspoon salt
1. Preheat oven to 325°F.
2. Butter and sugar 4 oz. foil ramekins or one 8-inch spring form pan.
3. Melt together butter and chocolate over low heat.
4. Whisk together eggs, sugar, and salt until completely blended. Add in cinnamon, espresso powder, mint, or other flavors to customize according to your favorites.
5. Fold two mixtures together and pour into ramekins.
6. Bake until completely set, about 25-30 minutes. Tops will be crackly.
7. Let cool and turn out upside down to serve. Can serve with whipped cream, ice cream, caramel sauce, and/or berries.
Makes 8 4 oz. cakes, or one 8-inch cake.
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch salt
- 1/2 teaspoon vanilla extract (optional, or ¼ other extract)
- Gel food coloring (optional)
1. Preheat the oven to 215° and arrange a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
2. In an electric mixer using a whisk attachment begin whisking egg whites with cream of tarter and salt on medium/low speed.
3. When whites start to loosen up and you begin to see little bubbles, increase the speed to medium/high and add the sugar gradually while mixing.
4. Continue to mix until whites are opaque and have a 'firm peak'. You can test the strength of the meringue by taking the whisk out of the bowl and turning it over. The desired strength at this point will have the peak fold back onto itself to create a swirl.
5. At this point, add any extracts, food coloring or flavoring desired. Continue mixing until you have a 'stiff peak'. When taking the whisk out of the bowl it should now be able to stand up straight.
6. Using a piping bag with desired tip, gently spoon mixture into the bag avoiding overfilling. Pipe out meringues onto parchment paper leaving an inch between to allow airflow.
7. Bake for 1-1.5 hours until the outside is crisp and they feel 'light' and easily come off of the parchment.
8. Turn the oven off, crack the door open and allow to cool completely in the oven.
Moroccan Style Haroset
From the cookbook Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe.
- 1 cup walnuts
- ½ cup slivered almonds
- 12 large Medjool dates or 20 regular-size dates, pitted and cut into large pieces
- ½ cup golden raisins
- ½ cup dark raisins
- 3 to 4 tablespoons sweet Passover wine, such as Manischewitz
1 box of matzah/matzo squares or mini matzah crackers Cinnamon (for rolling and dusting the outside)
- 1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).
- 2. Add the dates and raisins and combine in the food processor for about 30 seconds.
- 3. Add the wine and pulse until the mixture becomes a soft paste.
- 4. Taking one level tablespoon (or mini melon ball scoop) at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them).
- 5. When all of the balls have been rolled, pour a couple of tablespoons of ground cinnamon onto a small plate and gently roll each ball in the cinnamon to lightly coat the outside.
- (You can also dust your hands with cinnamon and then roll each ball again between your palms to lightly coat, whichever way is easier.)
- 6. Serve haroset balls at room temperature stacked in a small decorative bowl or on a small platter alongside tea matzahs. Store balls in a tightly covered plastic container between layers of parchment or wax paper in the refrigerator for up to three days, or the freezer for up to one month.
*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine or warm water to make a bit smoother and softer for spreading.