nz.blackmilkmag.com
New recipes

Kosher Passover Chocolate Torte recipe

Kosher Passover Chocolate Torte recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Tortes
  • Chocolate torte

Garnish with a sprinkle of sugar and some strawberries. There are never any leftovers to worry about.

2 people made this

IngredientsServes: 12

  • 110g pareve margarine
  • 225g plain chocolate, chopped
  • 5 eggs, separated
  • 150g caster sugar
  • 140g ground almonds

MethodPrep:15min ›Cook:55min ›Extra time:10min › Ready in:1hr20min

  1. Preheat oven to 180 C / Gas mark 4. Line bottom and sides of a 23cm springform cake tin with aluminium foil. Grease foil.
  2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
  3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared tin.
  4. Place a 20cm baking tin with 2.5cm of water in it on the bottom rack of the oven (to make the torte more moist).
  5. Bake torte on centre rack for 45 to 50 minutes, or until sides begin to pull away from tin and top is set in centre. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
  6. Cool on wire rack for 10 minutes and then carefully remove sides of tin. Invert onto a serving plate and cool completely.

Recently viewed

Reviews & ratingsAverage global rating:(61)

Reviews in English (52)

by JODI123

What an awesome dessert! I made it in an 11" torte pan and glazed it with a chocolate glaze that I found on this site ("Satiny Chocolate Glaze"). After glazing, I cut the torte into 12 slices (next time I will make 16 slices) and put half a large strawberry, cut side down, on each slice by the outer edge. My book club gals loved it and everyone wanted the recipe!!! This is an easy winner!-31 May 2002

by Sharon B.

This is a truly delicious cake, Passover or not! I am as intense a chocoholic as they come and this cake has now become my favorite, bar none. I made it last night and I got scared towards the end of the baking time because the top looked dried out, so I took it out about 7 minutes shy of what the recipe called for. Otherwise, I followed the recipe to the letter. It turns out I should have trusted the recipe, because the center was more than gooey, it was undercooked. However... that is not the end of the story. My husband and I both had a piece while it was still warm, we couldn't resist after smelling it baking! As described above, the center was hot and very gooey, too gooey, actually, but towards the outer edge it became incredible... dense and moist and chocolatey.... perfect, in fact. I put it in the refrigerator overnight and today it is FABULOUS... even the undercooked inside is now more like the inside of a truffle, and then it gets cakier towards the outside. I am baking another one tonight and will follow the recommended baking time religiously... otherwise, I won't change a thing. I used my coffee grinder to grind the sliced almonds my husband brought home from the store, so, if you're wondering how to grind your almonds, that worked perfectly for me. Turned the almonds into a fine-textured meal, almost like flour.I HIGHLY recommend this recipe to anyone looking for a rich, decadent and VERY chocolatey dessert. It will not disappoint.-22 Mar 2007

by Andrea

fast, easy, delicious! we topped with confectioner's sugar and raspberries.tasted even better after chilling in the fridge.-24 Apr 2005


Gluten-Free Flourless Chocolate Torte Recipe (Kosher for Passover)

When you eat gluten free, making food that is Kosher for Passover is no big deal. In fact, I eat Passover-friendly foods year round.

So making this flourless chocolate torte is, as I said, no big deal. I’m a pro at gluten-free baking.

This cake is different, though.

Instead of using my trusty gluten-free flour blend, I used only eggs, sugar, butter, and chocolate to make this rich flourless chocolate torte.

Without the flour, this cake turns out fudgy and dense. A little slice goes a long way in satisfying your chocolate cravings!


Love Jewish food? Sign up for our Nosher recipe newsletter!

Preparing family meals during Passover is stressful under normal circumstances, but this year, with the specter of a global pandemic hanging over our heads, that task is even more challenging than usual. Not only are we contending with the strictures of the holiday, but we are also trying to minimize trips to the grocery store and facing shortages of critical ingredients. That&rsquos a lot of obstacles to overcome.

At this moment, recipes that rely on shelf-stable ingredients &ndash as opposed to perishable ones like milk and eggs &ndash are especially handy. And a kosher-for-Passover recipe that is made with only shelf-stable ingredients? Well, that is truly something to celebrate. Happily, this recipe &ndash for vegan chocolate pudding &ndash fits the bill.

Is anything more comforting than a dish of rich, creamy chocolate pudding? It&rsquos a favorite with adults and kids alike and for good reason. This vegan version of the classic dessert is as chocolatey and indulgent as the original, but it is made with canned coconut milk instead of milk, eggs or cream. And to top your vegan chocolate pudding? Whipped coconut cream of course!

To make this dairy-free chocolate pudding a bit more sophisticated &ndash and a worthy end to a holiday meal &ndash flavor it with warm, Mexican-inspired spices, like cinnamon and a hint of cayenne pepper. If you have some on hand, espresso powder will also enhance the chocolate flavor, but if this ingredient is not already in your pantry, do not worry about it.

This recipe is incredibly easy to make, but there is one catch. You must plan ahead. First, for the whipped coconut cream topping, it is important to chill the coconut milk for a full 24 hours before whipping it so the fats will solidify. Even better than full-fat coconut milk for these purposes is coconut cream &ndash if you can find it.

In addition, once you make the pudding, it needs several hours in the refrigerator to firm up. If you are planning to serve the pudding in the evening, prepare it that morning at the latest. But honestly, the night before is even better.

Once we are past Passover, keep this recipe in mind. It is very useful for anyone who keeps kosher as a sweet end to a meat meal or for when you are entertaining friends who are vegan or are dairy-free for other reasons.


Chocolate Hazelnut Torte for Passover

Photos by Leslie Kahan.

Desserts from cakes, cookies and tortes to muffins, scones and brownies, each and every one of them kosher, pareve and gluten free. Sounds gross, right? Wrong!

By the Way Bakery—with three outposts in New York and an arrangement to sell its mini cakes and cake slices at various New York-area Whole Foods—has deliciously proven that treats made without the aid of dairy and conventional flour can both look and taste amazing. Their custom-order layer cakes carry an especially strong wow factor for their glamorous, creative presentations.

For Passover, the bakery is offering an elegant Chocolate Hazelnut Torte. Bakery founder and owner Helene Godin, who doesn’t suffer from celiac disease or gluten sensitivity but wanted to welcome those with the special diet to her shops, describes the holiday dessert as “rich and truffle-like.”

Godin’s bakery items are so good that it’s only incidental, a curious side note, that they contain no gluten or dairy that, by the way, these scrumptious treats are gluten and dairy free—oh, and kosher, too.

By the Way began life five years ago as a small shop in Hastings-on-Hudson, in Westchester County, New York. Godin has since expanded with two additional locations, both in Manhattan. She is hoping to open a fourth shop, probably in Brooklyn but perhaps in lower Manhattan or New Jersey, this year, she says. And the dynamo former lawyer-turned-baker shares that she is “building a much larger kitchen a few miles up the road from our Hastings-on-Hudson location. We’ll then be expanding our regional and national distribution.”

By the Way is certified gluten free and kosher pareve, but because eggs appear in most recipes, the baked goods are not vegan. However, the rugelach are egg free for those with an allergy or special diet.

Impress your Seder guests by baking By the Way’s gorgeous torte. Maybe even leave it on the table all through the Haggadah reading as a prompt to hurry readers through the text and get to the good stuff?

Chocolate Hazelnut Torte
Makes an 8-inch torte that serves 8-10.

4 ounces hazelnuts
3/4 cup plus 1 tablespoon sugar, divided
7 tablespoons water
1/4 cup cocoa powder
4 ounces dark chocolate, chopped
2 tablespoons vegetable shortening
4 large eggs, separated
2 1/2 teaspoons vanilla

  1. Preheat oven to 350 degrees. Grease an 8-inch springform pan.
  2. Place hazelnuts and 2 tablespoons of sugar in a blender and grind to an almost a fine powder (Be careful – if you grind it too much, you’ll have hazelnut butter!). Set aside.
  3. In a heavy-bottomed saucepan bring the water and the remainder of the sugar (3/4 cup) to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup.
  4. Remove the saucepan from the heat and stir in the cocoa powder until thoroughly combined.
  5. Add chocolate and vanilla extract to the saucepan and stir until chocolate is melted and smooth. Set aside to cool.
  6. In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes.
  7. Add the hazelnut mixture and the shortening to the egg yolks and beat until combined.
  8. Add the cooled chocolate mixture to the hazelnut-egg mixture and combine thoroughly.
  9. In a separate bowl, whisk the egg whites until they hold stiff peaks.
  10. Gradually fold the egg whites into the chocolate-hazelnut-egg mixture, incorporating them gently but thoroughly (no whites should be visible).
  11. Pour the batter into the prepared pan and bake for 30-35 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1” from the edge should come out clean.
  12. Remove the pan from the oven and let cool on a rack.
  13. When completely cool, run a thin-bladed knife around the edges of the torte. With the torte still in the pan, press the raised edges down gently, so that the edges of the torte are even with the center.
  14. Dust with kosher for Passover powdered sugar or cover with chocolate glaze, if desired.

Kosher for Passover Powdered Sugar

1/3 cup granulated sugar
1 teaspoon potato starch

Place sugar and potato starch in a food processor and grind until it becomes a fine powder.

Chocolate Glaze (makes enough glaze for one torte)

1/4 cup cocoa powder
2 tablespoons coconut oil
1 cup kosher for Passover powdered sugar
1/4 cup hot water

Combine all ingredients until smooth. Pour over inverted torte (bottom side up), letting glaze drip down the sides. Smooth the top of the torte with a spatula to cover.


A Flourless Chocolate Cake Perfect for Passover

We’re back with an incredibly delicious dessert recipe, thanks to our friend and baker, Amanda Wilens. With the upcoming Passover holiday in mind, we present to you Amanda’s Flourless Chocolate Cake. During the seven days of Passover, Jewish people refrain from eating leavened bread and baked goods made with yeast. Since this chocolate cake has no flour in it, it is both Kosher for Passover, and happens to be gluten-free and grain-free.

But whether you require a flour-free dessert or not, we think you will be a big fan of her mouthwatering dessert. This recipe makes one 6” flourless chocolate cake. Perfect for a small gathering or family dinner. The cake is rich and decadent and super chocolatey. The top cracks and looks messy, but beautiful. It adds a wonderful texture to the cake.

There are some really fun ways to decorate this cake. You can leave the crackled top as is and add a little sifted powdered sugar and/or cocoa powder to the top, or you can add on the whipped cream recipe included below and garnish with some fruit or even edible flowers. Amanda used blackberries that she painted with some luster dust. She took gold luster dust and a food safe paint brush she uses for pastries, never for arts and crafts. One with a bushy tip is great. Take a dry berry, dip brush into the luster dust, then dap or paint it onto the berry! It’s that simple. Then add on top of the whipped cream.

Once you’ve made the cake, it can be stored in an airtight container in the refrigerator and is best if eaten within a few days of baking. If you plan on baking this in advance of serving it, add whipped cream only just before serving.


Kosher for Passover Cream Puffs

Whenever I’m invited to a Seder, I always try to bring dessert. My go - to is Russ and Daughters chocolate toffee matzos . Macaroons, or a selection of Joyva jelly rings are always a good fall back. I bring dessert because dessert is the hardest part of the meal. How do you create a satisfying end to a feast without flour or dairy?

But , at the turn of the 20th century, balaboostas strove to execute excellent desserts using nothing but matzo, faith, and the instructions of a reliable cook book. The struggle with a matzo- based dessert is similar to that of matzo balls: the pastry must be light and delicate and stick to Kosher guidelines. A peek through the Passover cookbook collection at the AJHS revealed challenging recipes for Charlotte Russe , Crowning Glory Orange Souffle, and Lemon Meringue Cake Roll, all made with matzo. In 1930, the Manischewitz company of Cincinnati , Ohio , released Tempting Kosher Dishes , a book of recipes featuring their line of matzo products. The book is charming the covers and end papers feature a design of red and white diamonds reminiscent of a picnic tablecloth or kitchen tile. But upon close inspection, the white diamonds are actually darling illustrations of matzo. The book also reads in two directions: English with the pages flipping to the left, but turn it around and the same recipes are in Yiddish with the pages flipping to the right.

Tempting Kosher Dishes offers an enormous variety of desserts that can be made with matzo: Cocoa Torte, Root Beer Cake, even an almond Sponge Cake. I’ve actually made a few recipes from this book before: Feather Balls and a Matzo Meal Pie Crust . The former was fine and the latter looked bizarre but tasted delicious. But the challenge I decided to take on this round: Matzo Meal Crea m Puffs with an entirely Kosher-for- Passover filling.

I have made cream puffs many times before, and I’m good enough at them that I even teach a cream puff baking class. P até au choux, the dough of a classic cream puff, is one of the easier French pastries, but at the same time, the ingredients and techn ique have to be precise for the puffs to turn out just right. The secret to cream puffs is steam. The dough has to elastic and moist, so that when it’s blasted with heat in the oven, steam puffs up the balls. Then the dough must bake firm and crisp to hold its shape and not collapse. Could matzo meal do all that?

I would try. After dumping a cup of matzo meal into hot water and fat, and stirring in eggs until my biceps ached, I scooped balls of dough onto a cookie sheet and slid it into my hot oven. Compared to a classic p até au choux, the puffs baked for an extraordinarily long time, over an hour. But after their first 25 minutes at high heat, I ventured a peak into the oven – and they had puffed!! I turned the heat down and let them bake another 45 minutes. I n the end, I did think they were slightly overdone, but that’s a simple fix of reducing the baking time. The matzo choux were puffed, crisp, and when cut open, revealed the customary hole for the cream filling. I was astounded.

While I’m not confident these are better than a classic cream puff, they are not a flimsy copy. These cream puffs are a feat of pastry engineering, an illusion that can dispel matzo fatigue. And most importantly, they are delicious, especially when filled with a coconut-lemon curd filling.

Serve these cream puffs at Passover and it won’t just be your brisket that’s the star of the show. Your Bubbe simply won’t believe it’s matzo meal – bu t she’ll take another bite anyway!


Chocolate Mousse Torte

1½ cups margarine
12 ounces semisweet chocolate, cut in small pieces
12 extra-large eggs
1-¾ cup sugar
Unsweetened cocoa powder
Confectioners sugar

Preheat oven to 325 degrees. Cut a circle of waxed paper to fit a 10-inch spring form pan and place paper in bottom of pan.
In a saucepan, melt margarine and remove from heat. Add chocolate and stir until melted, about 3 minutes. Let mixture cool slightly (2-3minutes). Separate the eggs, keeping all the yolks and 7 of the whites. Place the yolks in a large bowl, add the sugar, and beat until the mixture forms pale yellow ribbons. Add the chocolate mixture, mix well and set aside.
Beat whites in another large bowl just beyond point where soft peaks form (do not beat until stiff). Fold whites into chocolate mixture gently but thoroughly. Reserving one cup at room temperature pour batter into prepared pan.
Bake until tester inserted in center comes out clean, about 1½ hours. Let cake cool 10 minutes in the pan, then unlatch the tin and take off the ring.
Remove the top crust of the cake with a sharp serrated knife and reserve. Using a spatula (and your hands) press down around the sides of the cake to level the top. Let cool 10 minutes more. Invert cake onto platter. Let cool completely.
Frost top and sides of cake with reserved mixture. Crush reserved crust between two sheets of waxed paper using a rolling pin. Pat onto sides of cake. Dust the top with cocoa powder.


Events During COVID

For the past 20 years, Paula has traveled the world doing baking and cooking demonstrations for synagogues of all types, Chabads, schools, Federations, JCCS, local and national organizations and others in Washington, DC, Tennessee, Missouri, Illinois, Texas, Arizona, Michigan, Oregon, Connecticut, Virginia, Pennsylvania, Idaho, New York, Florida, New Jersey, Missouri, California, Massachusetts, Ohio, New Hampshire, Maryland, New Jersey, Toronto, Israel and China just to name a few locations, before audiences from 30 to 250 people.

NOW, Paula is doing virtual events and attracting as many as 600 people to an event. Events can be paced as a demonstration and cover several recipes, or a cook- or bake-along and attendees prepare the food and desserts at the same time as Paula. For more details about themes for classes, click here.

At all events, Paula will share her personal story about how a lawyer became a pastry chef and got published, tell funny and inspiring stories such as how she came to bake in her grandparents’ former house, how to make traditional Jewish dishes healthier, and explain how she wrote a cookbook to cope with loss. She includes meal planning, finding substitutions and preserving ingredients and other issues unique to being at home more and bringing groceries in. Paula always includes a spiritual and inspirational message about healing through food.

Paula will also sell, sign and ship books after the event and often partners with charities who receive a portion of her book sales. Paula is available all year round and gets booked up quickly before the major Jewish holidays. Message her here to inquire about a community building event for your group.


Rocky Road Brownies

  • 4 ounces chocolate, chopped
  • 1 cup oil or margarine (use a neutral oil like grapeseed oil)
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup matza cake meal or potato starch
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips
  • 2 cups mini marshmallows
  • 1 cup walnuts, chopped
  • 1 cup mini marshmallows
  • ½ cup chocolate chips
  • ½ cup walnuts, chopped in little pieces

Preheat oven to 325 degrees. Grease a 9 x 13 pan.

In a medium saucepan over low heat, melt chopped chocolate and oil/margarine, until smooth, stirring so the chocolate does not burn. Stir in the sugar, turn off the heat and cool a little bit.

Whisk in the eggs one at a time. Stir in cake meal, salt and chocolate chips. Fold in marshmallows and walnuts.

Pour batter into prepared pan and bake for 26 &ndash 28 minutes, or until moist crumbs appear on a cake tester. Remove from oven and sprinkle with the marshmallows reserved for the topping. Bake for an additional 4 &ndash 5 minutes or until marshmallows appear a little toasted and puffed up.

In a small saucepan, melt chocolate chips for the topping over low heat. Drizzle melted chocolate all over the brownies and then sprinkle with walnuts.

Cut into bars. These freeze well. Defrost in the refrigerator.


Chocolate-Matzo Layer Cake

Recipe adapted from 'Traditional Jewish Baking,' by Carine Goren

Yield: 8 to 10 servings

Prep Time: 30 minutes, plus cooling and overnight chilling time

Cook Time: 5 minutes

Total Time: 35 minutes, plus cooling and overnight chilling time

Ingredients

1¾ cups (11 ounces) chopped dark chocolate

2 cups heavy cream, divided

Directions

1. In a microwave-safe bowl, combine the dark chocolate with 1¼ cups of the heavy cream. Heat on high in the microwave oven until melted, 2 to 3 minutes, then whisk to a homogenous cream. Let cool to room temperature. Set aside 1 cup of the mixture for the frosting.

2. In a large bowl, using a handheld mixer, beat the remaining ¾ cup of heavy cream to soft peaks. Fold into the chocolate mixture until incorporated.

3. Pour the coffee into a wide, flat tray. Dip each matzo sheet in the coffee for 30 seconds per side.

4. Arrange a layer of coffee-soaked matzo on the bottom of a serving tray and top with a quarter of the chocolate mousse. Repeat until you have layered all of the matzo and chocolate mousse, ending with a top layer of matzo. Cover the top layer of matzo with the reserved chocolate frosting.

5. Cover the dish with plastic wrap and refrigerate overnight to let the chocolate set and the matzo soften. The next day, cut into squares and serve cold.


Watch the video: Maltesers Schoko Malz Kuchen - Rezept für saftigen Schokokuchen