Easy Passover Cake Three Ways

Passover is a time of visiting with family and friends, as well as entertaining.

It is easier than you think to make a delicious home-baked dessert to sweeten these encounters: All you need is a torte to form the base, freshly whipped heavy cream, melted chocolate, nuts, and spring berries.

In my family, these cakes were rolled, with the filling on the inside. Something always goes wrong when I try this, so I just serve them like strawberry shortcakes.

For all of these cakes, preheat the oven to 350°F, and oil a 9-inch round cake pan. Note that peanuts, sesame seeds, and poppy seeds are kitniyot (not kosher for Passover).

Nut Cake

  • 2 3/4 cups toasted and ground walnuts, almonds, pistachios, pecans, hazelnuts, pine nuts, cashews, Macadamia nuts, Brazil nuts, or coconut.
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 7 eggs, separated
  1. Place the ground nuts, brown sugar, and salt in a bowl. Mix well.
  2. In a separate bowl, whip the egg yolks and the cane sugar for about 5 minutes.
  3. When the egg mixture is fluffy, fold it into the nut mixture.
  4. In a clean bowl, whip the egg whites.
  5. Fold 1/3 of the egg whites into the egg yolk mixture.
  6. Fold the rest of the egg whites into the batter.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 60 minutes.
  9. Remove from the oven and allow to cool.

Sponge Cake

  • 1/4 cup matzo meal
  • 2 tablespoons potato flour
  • 1 cup sugar
  • 8 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 tablespoons orange juice
  • 1 tablespoon orange zest
  1. Whip the egg yolks, orange zest, and 1 cup of sugar in a bowl.
  2. In a different bowl, whip the egg whites with 1/2 cup of sugar.
  3. Add the matzo meal, potato flour, and orange juice to the yolk mixture.
  4. Fold 1/3 of the egg whites into the yolk batter.
  5. Fold the rest of the egg whites into the batter.
  6. Pour the batter into a prepared cake pan.
  7. Bake for 70 minutes.
  8. Remove from the oven and allow to cool.

 


Photo by Tim Sackton. Attribution-ShareAlike 2.0 Generic.

Chocolate Cake

  • 6 ounces semi-sweet chocolate chips
  • 2 cups ground almonds (or other nut of your choice)
  • 7/8 cup sugar
  • 10 eggs, separated
  1. Melt the chocolate chips in the microwave.
  2. Whip the yolks and sugar in a large bowl.
  3. Add the melted chocolate and ground almonds.
  4. Whip the egg whites in a separate bowl.
  5. Fold the egg whites into the chocolate mixture.
  6. Pour the batter into a prepared pan.
  7. Bake for 60 minutes.
  8. Remove the cake from the oven and allow it to cool.

All of these cakes are delicious unadorned, and pair very well with coffee or tea. However, you can have fun garnishing them. Here are some easy ideas you may use separately or together:

Whipped Cream

  • heavy cream
  • 1 teaspoon brandy
  • 1 tablespoon sugar
  • nuts
  1. Whip the cream with the sugar and brandy.
  2. Spread the whipped cream over the cake.
  3. Sprinkle some nuts over the cream.

Alternatively, you can sprinkle some powdered sugar over your cake, melt some chocolate chips in the microwave and spread the melted chocolate over it, or garnish it with fresh spring berries.

“Milky” Chocolate Pudding: From Childhood Treat to Adult Extravagance

How can you steal someone’s heart? One effective way is to cook a dish that transports them back to a happy childhood memory. For many people that I grew up with in Israel, the treat that accomplishes this is called “Milky.” “Milky” is a chocolate pudding snack topped with whipped cream. It is manufactured by the Strauss Group near Tel Aviv. While many of us still love this childhood nosh exactly the way it is, it can be fun to prepare our own grownup homemade version of it.

Preparing a dessert like “Milky” is not very difficult. You begin with a base of chocolate pudding made from scratch. Give it an adult touch by adding any combination of whisky, rum, chocolate liqueur, or coffee liqueur to it. Then, you may whip your own heavy cream to garnish the pudding. A final elegant touch of chocolate shavings turns a childhood treat into a refined adult extravagance.

Photo pudding with whipped cream and chocolate. by pengrin https://www.flickr.com/photos/pengrin/

Pudding. Photo: Pengrin

Homemade Chocolate Pudding

  • 5 squares quality dark chocolate, chopped
  • 1/4 cup cocoa powder
  • 2 tbsp. cornstarch
  • 6 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cup milk
  • 1 cup liquor
  1. Mix the cornstarch, sugar, and cocoa in a pot.
  2. Add the milk, and cook over low heat, stirring constantly.
  3. Remove the pot from the flame when the pudding has thickened.
  4. Stir in the chopped chocolate and vanilla extract.
  5. Pour the pudding into a glass bowl, cover with plastic wrap, and place in the refrigerator.

To serve:

  1. Mix the chocolate pudding with 1 cup of the liquor of your choice. You may combine several types of liquor.
  2. Cover with plastic wrap and return to the refrigerator for 30 minutes.
  3. Prepare the whipped cream.

Whipped cream

  • 1 cup heavy cream
  • 2 tbsp. sugar
  1. Combine the heavy cream and sugar together in a bowl.
  2. Whisk until the cream forms stiff peaks.

Add toppings

  1. Spoon some chocolate pudding into a small bowl.
  2. Top with whipped cream.
  3. Garnish with chocolate shavings.

Gooey, Hot Chocolate Pudding

— by Margo Sugarman

When rain is crashing down outside and the temperatures plummet, nothing can make one forget about the weather like a hot, gooey chocolate pudding.

2014-11-27-22-12-46This recipe is a real oldie, and very easy to make. It gets into the oven with the batter at the bottom and a whole lot of liquid on top, and comes out with a cake-like top and a lush, fudgey base.

The recipe, in its various forms, has many different theories for its inception. Some say that its very basic ingredients point to the post-WWII era, when ingredients were scarce. My late mother-in-law, who spent many years in Atlanta and gave me the recipe, always attributed it to the South African expats who lived there in the 1970s.

You can make the recipe parve by using soy milk instead of regular milk. It will have no discernible taste difference.

Ingredients for 6 Servings

  • 1 cup flour
  • 1/2 cup sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • a pinch of salt
  • 1 teaspoon vanilla essence
  • 3 tablespoons melted butter/margarine
  • 1/2 cup milk (or soy milk)
  • 3/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 cup hot water

Preparation

  1. Preheat an oven to 350ºF.
  2. Mix all dry ingredients together in a medium-sized bowl. Stir in the milk, melted butter/margarine and vanilla.
  3. Pour the batter into a greased medium-sized baking dish.
  4. Mix together all other ingredients for the topping and carefully pour over the batter.
  5. Bake for 30-35 minutes.
  6. Serve hot or warm. If you want to add to the decadence, serve with a scoop of vanilla ice cream.

Margo Sugarman is the creator of The Kosher Blogger.

Homemade Raw Butterfingers

Nestle's Butterfinger. (Photo: Evan Amos.)

Nestle’s Butterfinger. (Photo: Evan Amos.)

butterfingers-1

Homemade Butterfinger.

— by Challah Maidel

Healthy butterfingers are candy bars that defy all logic. They are perhaps one of the most underrated chocolate candy bars in the market. Many people claim that they are palatable and nothing more.

My homemade raw butterfingers have the same toffee-like crunch as do the commercialized butterfingers, but unlike the original version, these butterfingers candy bars are whole grain, high in iron, and completely void of high-fructose corn syrup. Plus, the filling does not stick to one’s teeth as much.

Learning how to make homemade butterfingers is not a far stretch from making homemade snickers bars. The methods are quite similar and the flavors are comparable.

This vegan butterfingers recipe does not get any easier. Unlike many vegan butterfingers recipes, mine does not require any cooking. Peanut butter and peanuts are recommended for this recipe, but you can use almonds and almond butter if you have a peanut allergy.

Ingredients for 8 to 10 bars:

  • 1 1/2 cup of bran flakes, corn flakes, or dried white mulberries. (You can use rice cakes, although the texture would not be as authentic.)
  • 3/4 cup of peanut or almond butter
  • 1/2 cup of pitted, soaked  dates
  • 1/3 cup of chopped peanuts or almonds
  • 2 tablespoons of agave nectar or maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt
  • Bittersweet chocolate chips

Instructions

  1. Pulse the bran flakes, corn flakes, or dried white mulberries in a food processor until crumbly.
  2. Add the remaining six ingredients and pulse until large, sticky clumps form. Add more agave or syrup if the dough is not holding together.
  3.  Pour the dough and spread it out evenly onto a prepared 8×8 pan.
  4.  Cover and freeze for 15-20 minutes, or until firm.
  5.  In the meantime, melt chocolate chips, in a microwave or over a double boiler, and set aside.
  6.  Remove the dough from the freezer and cut into bars while they are still in the pan.
  7. Gently pour melted chocolate over each bar.
  8.  Return them to the freezer and freeze for an hour before serving. Store them in the freezer if you wish to retain their crunchiness.

Challah Maidel blogs about healthy kosher eating.

Homemade Chocolate Spread

— by Challah Maidel

Sweet or savory, spreads are very addictive. Put a bowl of crackers and a spread in front of me and they both will be devoured within minutes.

I never cared for store-bought chocolate spreads. Overall, I find them to be too sugary for my liking. Nutella happens to be on the top of my favorite spreads, because the sweetness is not as overpowering.

The lack of sugar, minuscule amount of oil, and natural ingredients are what set this homemade chocolate spread apart from most chocolate spreads. This chocolate spread takes minutes to make and can be used as a chocolate frosting or icing.

Adjust the measurements in the following ingredients depending on the consistency you like. You can even add a nut spread to the ingredients if you like.

Recipe after the jump.
Chocolate Spread

  • 4 tablespoons of coconut oil, or trans-fat free margarine
  • 1/2 cup plus 1 tablespoon of unsweetened cocoa powder
  • 1/4 cup of agave syrup or date honey
  • 1 teaspoon of vanilla extract
  1. Melt the coconut oil or margarine, either in the microwave or in a warm oven.
  2. Add agave syrup and vanilla extract and stir.
  3. Add cocoa powder. Add a bit of water if spread is too thick.

Yields about 1 cup.

Challah Maidel is a blog about healthy kosher eating.  

Hummus Chocolate Cake? Yes It Is, And Good For Passover

— by Margo Sugarman

A few months ago, I read a recipe for a flourless chocolate cake on the wonderful Seattle Foodshed blog. I bookmarked it, and decided that Pesach was the perfect time to try it out, as for kitniot eaters, it’s completely Kosher For Passover and pareve to boot. And who would have thought that a cake that’s Kosher for Pesach and made from hummus would originate in the US? So with a few days left of Pesach, I have to share this with you.

Full recipe after the jump.
I just baked it, and it’s a hit. My kids piled into it, and were shocked when I revealed to them that it’s made with chickpeas instead of flour. My husband asked where the matbucha was… I will definitely make this cake again for Pesach. It turns out like a brownie cake, so you can also make it as bars, and serving it with ice cream would not be a tragedy. As I was writing this recipe, I realized I had forgotten to add the baking powder, but it came out fine! So if you can’t find Kosher For Passover baking powder, you can leave it out. Now I will have to bake this again to see what it turns out like with baking powder!

I will share this recipe with you here as well, but do visit the Seattle Foodshed blog, as there are also lots of good, healthy recipes there that are worth checking out, and the pictures are great.

Hummus Chocolate Cake for Passover (Kitniyot)
Adapted from Seattle Foodshed blog

Ingredients

  • 1 1/2 cups chocolate chips or 200g dark chocolate pieces
  • 4 eggs
  • 1 can chickpeas (garbanzo beans) drained
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 teaspoon baking powder

How to do it

  1. Preheat the oven to 180°C (350°F)
  2. In a food processor, mix the chick peas and eggs until smooth. Add the vanilla, sugar and baking powder (if you can’t find baking powder that’s KFP, leave it out) and pulse till combined.
  3. Melt the chocolate over boiling water (double boiler). Add the melted chocolate to the cake mix and combine.
  4. Line a 22cm (9 inch) baking tin with baking paper and grease. Pour the mixture into the tin and bake for 35-40 minutes.

Margo Sugarman is the creator of The Kosher Blogger, a celebration of keeping kosher and loving good food.

Gelt Melt

— by Ronit Treatman

What should you do with all that uneaten Hanukkah gelt lying around the house?  Prepare some chocolate fondue!  It is the perfect dessert for a cold winter evening.

Recipe after the jump.
Gelt Chocolate Fondue

  • 1 pound chocolate gelt (milk, dark, or both)
  • 3/4 cup heavy cream
  • 2 tablespoons chocolate liqueur

Place the chocolate gelt in a double boiler on the stove.  Stir the chocolate until it melts.  Incorporate the cream into the melted chocolate.  Pour the chocolate liqueur in, and stir until the mixture is smooth.

Serve with fresh berries, sliced bananas, cut up mango, kiwi, pineapple, and clementine segments.

Note:  You may substitute the heavy cream with almond or coconut milk for pareve fondue if using pareve gelt.

The Sweet Trading Company: Philly’s 1st Kosher Chocolate Boutique

— by Ronit Treatman

The first homemade chocolate gift Jody Peskin ever made was an Old World chocolate Easter egg for each of her non-Jewish friends in college.  It was a lovely gesture, as they had been participating in her Shabbat dinners all year.  “I used real chicken eggs,” she told me.  “I poked a hole in each one, emptied it, then boiled the shells to kill all the bacteria.  Then I filled the egg with melted chocolate.”  This self-declared “chief chocolate officer’s” passion for all things chocolate has led her to open The Sweet Trading Company.

More after the jump.
Only the finest kosher Belgian chocolate is used at The Sweet Trading Company.  Every day there is a freshly prepared selection of chocolate delicacies to choose from at the store.  Ms. Peskin also creates custom confections for special occasions.  When I stopped by, she had fashioned chocolate lollipops with both elephants and donkeys in honor of the presidential debate.  

Have you ever fantasized about making your own chocolate delights?  Jody Peskin is planning to offer chocolate making classes and themed parties.  She intends to organize hands-on crafts in celebration of the Jewish holidays.  

The Sweet Trading Company is the Philadelphia area’s first kosher producer of artisanal chocolates.  With its separate dairy and pareve chocolate kitchens, it is supervised by the Community Kashrus of Greater Philadelphia.  

Whether you are planning to treat yourself or send a gift, The Sweet Trading Company will help you select something that is delicious, appropriate, and kosher.  

  • The Sweet Trading Co. (The Chocolate Concierge)
  • Address: 733 Montgomery Ave, Narberth, PA 19072
  • Phone: (267) 935-9294
  • Hours: Mon – Fri: 10:00 am-6:00 pm, Sun: 11:00 am-5:00 pm.
  • Parking: Street or parking lot.
  • Products: Chocolate candy, Chocolate Covered Pretzels, Custom gift baskets and trays