To Life!

FOOD

Chocolate Dayenu!

With these
desserts, •
your seder
will cross
the Red
Sea.

sugar.
Stir in the eggs one at a time
until incorporated. Stir in matzah
cake meal.
Spread batter in baking pan
and bake for 30 minutes. Cool
completely. Run a knife around
the edge of the pan and invert
the brownies onto a cutting
board. Cut brownies into 16
squares. Makes 16 servings.

CHOCOLATE RASPBERRY
MOUSSE
12 oz. semisweet chocolate pieces
Annabel Cohen
or chips
Special to the Jewish News
2 cups heavy whipping cream plus
1 cup whipping cream
here are those who don't
1 cup seedless raspberry preserves
believe a meal is com-
1 Tbsp. sugar
plete without a bite of
chocolate. These Passover recipes fresh raspberries, garnish
Combine chocolate and 2 cups
are for them.
whipping cream in a microwave-
In the past, desserts were not
safe bowl. Microwave on high for
the highlight of a Passover meal.
2 minutes. Remove
Boring sponge cakes and cakes
from oven and stir
and cookies from mixes are not
until the mixture is
sweets we crave. When a good
smooth. If the choco-
dessert suddenly appears on the
table, the remaining ones remain, late is not completely
melted, cook/stir in
some barely cut into, for later
30-second intervals
meals and worse.
The following recipes are moist until smooth.
Meanwhile, place
(except for the mandelbread, of
the preserves in a bowl
course) and feature everybody's
and microwave for 1
favorite ingredient, chocolate.
But man cannot live on chocolate minute, until melted.
Stir the preserves into
alone, so serve fresh cut fruit as
the chocolate mixture.
well.
Set aside to cool.
In a cold bowl, whip the
FUDGY BROWNIES
6 oz. semisweet chocolate pieces or remaining 1 cup cream until
thickened. With the motor run-
chips
ning, sprinkle the sugar into the
1 stick (1/2 cup) margarine or
bowl and continue whipping
butter,
until the cream is stiff. Fold the
cut into pieces
cream into the chocolate mixture
3 large eggs
until there are no more white
1 cup sugar
streaks. Transfer this mixture to
3/4 cup matzah cake meal
a glass serving bowl or 8 individ-
Preheat oven to 350F. Line
ual dessert bowls or wine glasses.
bottom and sides of an 8-inch-
Garnish with fresh raspberries.
square baking pan with parch-
Makes 8 servings.
ment paper.
Combine the chocolate and
CHOCOLATE APRICOT TORTE
margarine in a microwave-safe
1 1/2 pounds semisweet chocolate
bowl. Microwave on high for 2
pieces or chips (24 oz.)
minutes. Remove from oven and
8 oz. margarine or butter
stir until the mixture is smooth.
If the chocolate is not completely 6 large eggs separated
1 Tbsp. sugar
melted, cook/stir in 30-second
intervals until smooth. Stir in the 1 Tbsp. matzah cake meal

T

39

April 6 • 2006

iN

Apricot Filling:
2 cups apricot preserves
Glaze:
12 oz. semisweet chocolate pieces
or chips
4 Tbsp. butter or margarine
1 1/2 cups whipping cream
Preheat oven to 425F. Place a
an with sides (large enough to
hold a 9-inch springform pan)
in the oven. Pour about 1 inch of
very hot water into the pan. This
is to bake the cake in a water
bath.
Line the bottom of a 9-inch
springform pan with parchment
paper. Place a large length of foil
under the pan and bring up over
the bottom of the springform
pan. (The foil must come higher
than the water when the plan is
placed in the water.)
Combine the chocolate and
margarine in a microwave-safe

bowl. Microwave on high for 2
minutes. Remove from oven and
stir until the mixture is smooth.
If the chocolate is not completely
melted, cook/stir in 30-second
intervals until smooth. Allow to
cool for 3 minutes.
Stir the egg yolks into the
chocolate mixture, then stir in
the cake meal. Set aside.
In a clean, dry bowl, use an
electric mixer to beat the egg
whites until frothy. While beat-
ing, sprinkle in the sugar and
beat the egg whites until stiff, but
not dry.
Stir a large spoonful of egg
whites into the chocolate mix-
ture to lighten. Gently fold the
remaining egg whites into the
mixture (this must be done
slowly and carefully so as not to

deflate the egg whites).
Transfer the mixture to the
prepared springform pan and
place in the water-bath. Bake for
30 minutes. Remove from oven
and cool completely (the torte
will deflate). Chill for several
hours.
Assemble the cake: Place 4 Or
5 narrow lengths of foil around
the perimeter of a serving plate
(this is to catch the spills from •
the glaze). Remove the collar
from the springform pan and
place the forte upside down on
the serving plate (be sure some
foil remains under the torte).
Carefully remove the bottom of
the pan and peel off the parch-
ment paper.
Make the glaze: Combine choc-
olate and butter in a microwave-
safe bowl and cook on high for 2
minutes. Stir until smooth. Stir in
the whipping cream until
smooth. Chill for about 10
minutes.
Place the preserves in a
bowl and microwave for 1
minute, until melted.
Carefully spread the
preserves over the cold
upside-down torte.
Use a knife or spatula
to spread the glaze over
the top of the torte and
carefully around the sides
of the torte. Chill until
ready to serve. Remove the foil
pieces from around the torte
before serving. Makes 12 serv-
ings.

MANDELBREAD
3 large eggs
1 cup sugar
1 tsp. salt
1 cup vegetable oil
2 cups matzah cake meal
1 1/2 cups chocolate • chips
Topping:
3 Tbsp. sugar
1 tsp. ground cinnamon
Preheat oven to 350F. Combine
eggs and sugar in a large bowl
and, using an electric mixer, beat
until smooth. Add the salt and oil
and mix well. Combine chocolate
with cake meal and stir to corn-
bine and add to the egg mixture.

Dough will be sticky. (I wet my
hands with a small amount of
oil to make handling the dough
easier.)
Spray a large baking sheet with
nonstick cooking spray. Form 2
long logs (or 4 short logs) on the
cookie sheet with your hands.
There's no need to flatten the
logs. Sprinkle topping of cinna-
mon and sugar mixture over the
logs and bake for 30 minutes.
Remove the mandelbread from
the oven and, using a serrated
knife, slice the mandelbread into
slices, any size you like, while it's
still hot. Arrange the slices, cut
side down, on the baking sheet.
Reduce oven heat to 300F. and
place the sliced mandelbread
back in the oven and bake for 7-
10 minutes, until toasted. Makes
about 36 or more slices.

CHOCOLATE MACAROONS
3/4 cup sugar
4 large egg whites
4 cups shredded sweetened coco-
nut
3 Tbsp. matzah cake meal
3 Tbsp. cocoa powder
Preheat oven to 375F. Line a
baking sheet with parchment. Set
aside.
Combine sugar and egg whites
in the top of a double boiler set
over simmering water (boil 2
inches of water in the bottom of
the double boiler and reduce heat
to simmer). Cook the mixture,
stirring constantly until the sugar
is dissolved.
Stir in the coconut, cake meal
and cocoa until smooth.
Spoon 24 mounds of maca-
roons onto the prepared bak-
ing sheet and bake for 15-18
minutes, until the tops are just
golden (do not overcook). Allow
to cool completely before remov-
ing from the baking sheet. Makes
24 macaroons.

❑

More recipes can be found on

JNonline.us.