44 | APRIL 18 • 2024
J
N
O
ver the last two
weeks, we covered
Passover appetizers,
sides and mains, which
means that this week, we will
embark on the
final frontier:
desserts. I hope
you’ve saved
room!
More than
for any other
holiday, I
think having a
Passover dessert
that you can look forward to
is critical because of all the
other ways we feel deprived.
The good news is that it is
possible to make Passover
desserts that feel elevated
and indulgent.
Personally, I prefer to
avoid using matzah-based
products in my Passover
desserts as there are fewer
processed ingredients that
could be used instead.
A favorite base of mine is
almond flour, which consists
of finely ground almonds.
While it doesn’t taste partic-
ularly nutty, it does provide a
substantial texture and some
extra protein, and I’ve used it
in cookies and brownies.
Another favorite is cooked
quinoa, which provides
good structure as well as
moisture. I’ve also used other
ingredients, like pureed
cooked sweet potato, carrot
or pumpkin. All provide
natural starch and sweetness.
My current favorite
chocolate-based dessert is
Paula Shoyer’s chocolate
quinoa cake. As the name
suggests, the cake uses
cooked quinoa as its base.
From experience, I can
say that it is important to
cook the quinoa until it is
very soft, unless you prefer a
crunchy texture in your cake.
The cake is exceptionally
moist and, topped with the
optional chocolate glaze,
feels like a real treat.
I’ve also included a recipe
for Claire Saffitz’s raspberry
almond thumbprints.
These cookies are made
from almond flour, and the
inclusion of whipped egg
whites makes them very
delicate, a nice contrast to
many Passover desserts that
feel heavier.
Finally, I share Marcy
Goldman’s recipe for what
she calls a mock chestnut
torte, which uses pureed or
mashed cooked sweet potato
in place of the chestnuts.
The result is similar to a
flourless chocolate cake but
is less dense and has a more
complex flavor and is always
fun for asking your guests to
guess the secret ingredient
(aside from love).
Wishing you a joyous and
delicious Passover!
CHOCOLATE QUINOA
CAKE (PARVE)
Adapted from Paula
Shoyer
Serves 12
Chocolate Cake
¾ cup (130g) quinoa (enough to
make 2¼ cups cooked quinoa)
1½ cups (360ml) water
1 splash cooking spray or melted
coconut oil, for greasing the pan
2 tablespoons potato starch or
dark unsweetened cocoa, for
dusting the pan
⅓ cup (80ml) orange juice (from
1 orange)
4 large eggs
2 teaspoons kosher for Passover
vanilla extract
¾ cup (180ml) melted coconut
oil
1½ cups (300g) sugar
1 cup (80g) dark unsweetened
cocoa
2 teaspoons baking powder
½ teaspoon kosher salt
2 ounces (55g) bittersweet
chocolate
Chocolate Glaze (optional)
5 ounces (140g) bittersweet
chocolate
1 tablespoon sunflower or
safflower oil
1 teaspoon pure vanilla extract
(or other vanilla if for Passover)
FOOD
PASSOVER
Joelle
Abramowitz
Contributing
Writer
Food for Thought:
Passover Desserts
Passover Desserts