MARCH 18 • 2021 | 29

If you like fluffy matzah 
balls, this is not the recipe 
for you. 
This recipe makes a lot 
of matzah balls (they freeze 
well), but halve the recipe 
for fewer.

Ingredients
Pound of matzah (about 12 
sheets), crumbled 
Water
½ cup melted chicken fat 
(schmaltz) or vegetable oil 
1 cup chopped onion
½ cup chopped parsley
6 eggs
½ cup matzah meal
Salt and pepper to taste

Directions 
Place the crumbled matzah 
in a large bowl and add 
enough warm water to 
cover. Allow to sit for 30 
minutes. 
While the matzah is soak-
ing, heat schmaltz in a large 
nonstick skillet over medi-
um heat. Add the onions 
and cook until very tender. 

Transfer the matzah to 
a colander and squeeze 
out excess water. Add the 
matzah to the onions and 
cook, stirring frequently 
until the matzah is drier and 
begins to pull away from 
the sides of the pan. 
Transfer the mixture to 
the empty bowl and stir in 
the parsley. Allow to cool 
for about 15 minutes. 
Stir in the eggs, one at a 

time, until each is incorpo-
rated. Add salt and pepper 
to taste. If the mixture is too 
soft to hold together when 
you squeeze it, add the 
matzah meal. 
Cover and chill the mix-
ture overnight in the refrig-
erator. 
When ready to cook, 
bring a large pot of water to 
a boil over high heat. 
Form the mixture into 
30-balls (Barbara says 
“tight-balls”) and drop them 
into the boiling water (I use 
a slotted spoon). Cook them 
until they rise to the surface 
of the water. Remove the 
balls to a dish and chill until 
ready to serve. 
Reheat the matzah balls 
in chicken soup (or broth) 
and keep warm until ready 
to serve. Makes 30 matzah 
balls. 

FLOURLESS 
CHOCOLATE TORTE 
My friend, Julie, is a fantas-
tic cook. This is her flourless 
torte that is great all year 
round. 

Ingredients
7 ounces semisweet chocolate
1 stick unsalted butter or marga-
rine
7 large eggs, separated (yolks in 
one small bowl, whites in another)
1 cup sugar
1 tsp. Vanilla extract
⅛ teaspoon cream of tartar

Sweetened whipped cream, 
optional:
½ cup heavy whipping cream
⅓ cup confectioner’s sugar
1 tsp. vanilla extract

Directions 
In a double boiler melt 
chocolate and butter (or 
combine in a microwave- 
safe dish, cover with plastic 
wrap and cook on high 
for 2 minutes and stir until 
smooth). Set aside to cool. 
In a large bowl, beat yolks 
and ¾ of a cup of sugar 
until light and fluffy, about 5 
minutes. Gradually beat in 
warm chocolate and vanilla. 
Preheat the oven to 325º.
In another bowl, beat 
egg whites until firm with 
the cream of tartar. Add the 
remaining ¼ cup of sugar, 
a little at a time, continuing 
beating until stiff. 
Fold egg whites careful-
ly into chocolate mixture 
until there are no more 
white streaks. Pour ¾ of 
batter into an ungreased 
9” springform pan. Cover 
the remaining batter and 
refrigerate. Bake cake for 
35 minutes. Remove and 
cool.
The center of the cake 
will fall. This is supposed to 
happen. Spread the remain-
ing refrigerated batter on 
top of the cooled cake. 
Place back in the refrigera-
tor and chill until firm.
Make whipped cream top-

ping and frost the top and 
sides of the cake. Garnish 
with chocolate shavings if 
desired.
This cake freezes beauti-
fully. Makes 12 servings. 

PESACHDIK BANANA 
STREUSEL MUFFINS

Ingredients
1¼ cups matzah meal
¾ cup potato starch
2 tsp. cream of tartar
3 tsp. baking soda
¾ cup oil (vegetable or olive – 
not extra-virgin)
1 cup sugar
3 large eggs
2½ cups (about 6 medium) 
mashed bananas
1 cup chocolate chips (optional) 

Topping: 
2 Tbsp. sugar
2 Tbsp. matzah meal
1 tsp. ground cinnamon
3 Tbsp. melted butter oil (vegeta-
ble or olive – not extra-virgin)

Directions 
Preheat oven to 350°. 
Line a 12-cup muffin tin 
with paper liners or spray 
well with nonstick cooking 
spray. 

Place matzah meal, pota-
to starch, cream of tartar 
and baking soda in a bowl 
and whisk well. Set aside.
Combine oil and sugar 
in a large bowl and beat 
oil, sugar and eggs until 
smooth, using an electric 
mixer. Add bananas and mix 
well. Add matzah meal mix-
ture and mix until just com-
bined – do not over mix. 
Stir in the chocolate chips. 
Divide the mixture among 
the muffin cups. 
Stir together the topping 
mixture and sprinkle over 
the muffins.
Bake for 25-30 minutes 
until the muffins are puffed, 
golden and a toothpick 
inserted into the center of 
a muffin comes out clean. 
Makes 12 muffins.