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