March 26, 2010
Two Chocolate Passover Desserts
I promised a great dessert to go with my local, sustainable, non-agri-business, healthy Passover meal, and here it is. You can make this for many people very quickly, and it uses no margarine or that sludge they call non-dairy creamer. God did not free us from slavery so we could poison ourselves with Mocha Mix and margarine…
The first recipe I adapted from Joan Nathan, which she adapted from “Dulce lo Vivas,” by Ana Bensadón (Ediciones Martínez Roca). Joan’s recipe uses olive oil. I substitute the freshest nut oil I can find, usually walnut or hazelnut at the local farmers market.
And here’s the second, a Passover Chocolate Torte adapted from Alice Medrich’s Chocolat, minus the orange.
here’s the recipe I use, adapted from Cocolat cook book. I’ve made this for 15 years, and it is very hard to screw up. You can link to the recipe here, but note my changes: I do not use orange in the flavoring (yech) and I substitute one-quarter cup olive oil or nut oil for the butter. If you are serving a non-meat meal or don’t care about such things, stick with the butter.
1. Heat oven to 350°F. Lightly spray sides of 9-inch springform pan with cooking spray; line bottom with parchment paper.
2. Pulse walnuts and 1 tablespoon of the sugar in food processor until very finely ground, being careful walnuts don’t become a paste; place in medium bowl. Wipe excess oil from food processor. Pulse chocolate and 1 tablespoon of the sugar until mixture resembles crumbs ranging from very finely chopped to 1/4-inch pieces. Add to nuts, along with orange peel and salt; stir to combine.
3. Beat egg whites and cream of tartar in large bowl at medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until egg whites are stiff and glossy but not dry, 2 to 3 minutes. Gently scrape into large wide bowl.
4. Pour half of the chocolate mixture over egg whites; fold in until nearly incorporated. Repeat with remaining chocolate mixture, folding just until incorporated. Place in springform pan; spread gently to level.
5. Bake 30 to 35 minutes or until torte is puffed and golden brown on top and springs back when pressed gently with fingers. (A toothpick inserted in center will emerge moist and stained with a little melted chocolate, but not coated with batter.) Cake may crack slightly. Cool on wire rack 10 minutes. Slide thin knife or spatula around sides of pan; cool completely. Serve at room temperature. (Cake can be made 1 day ahead. Cover and store at room temperature.)
6. Meanwhile, beat all cream ingredients in medium bowl at medium-high speed until soft peaks form. Serve with cake. Store whipping cream in refrigerator.