Delicious Passover or Easter Dinner
Slow Cooked Brisket in Red Wine
Asparagus with Lemon Vinaigrette
Breakfast or Lunch
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Flourless Chocolate Nut Cake
With Passover and Easter around the corner, many families are busily planning menus for family and friends. This fabulous nutty-chocolate dessert, flourless and gluten free, fits the ticket for a great dessert. Kosher for Passover and chocolaty enough for Easter, it’s a winner. The glaze on top, with a touch of espresso flavor, enhances the flavor to perfection. It freezes well, so make extra. It’s delicious all year long. Tip: using a high percentage cacao for the chocolate in the cake and glaze give a beautifully deep chocolate flavor to the cake! I use Scharffen Berger 62% or 70% Cacao.
Flourless Chocolate Nut Cake
#Passover #gluten free #dessert #dairyfree
Yield: 10" round tube cake
Cake
10 large eggs, separated, at room temperature
1/4 teaspoon table salt
1 cup (223g) sugar, divided
4 ounces (85g) unsweetened baking chocolate, melted
1 3/4 cups (168g) almond flour
1 teaspoon vanilla extract
Glaze (optional)
8 ounces (170g) semi-sweet chocolate
1 tablespoon (14g) non-dairy margarine
1 teaspoon espresso powder
3 tablespoons (43g) almond milk
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Preheat oven to 350°F. Lightly grease 10 ̋ tube pan. Line bottom with parchment and grease parchment.
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Cake: In large bowl, beat egg yolks. Add salt and half the sugar and beat until thick and lemon-yellow in color. Stir in melted chocolate. Fold in almond flour and vanilla.
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In a separate bowl, beat egg whites until foamy. Add remaining sugar, beating until soft peaks form. Fold egg whites into chocolate mixture until no streaks remain.
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Transfer batter to prepared pan. Bake for 30 to 35 minutes, until cake tester inserted in center comes out clean.
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Place rack over parchment paper. Remove from oven and place on rack. Loosen edges and let cool in pan for 1 hour.
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Loosen edges again and invert cake onto rack.
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Glaze: Combine all glaze ingredients in a saucepan and heat over low heat, stirring until smooth. If too thick to pour, add 1 tablespoon more milk to thin, more if needed. Pour over cake to coat the top.
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If you don't want to make the glaze, you can simply melt chocolate and drizzle it over the cake.
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You can keep pieces of the leftover cake, covered, in the refrigerator for several days. To freeze, place cake on parchment covered tray in freezer for 1 hour. Then wrap in plastic wrap and aluminum foil. Freezes for up to 3 months. To defrost, bring to room temperature before serving. Do not microwave or heat in oven.
Expandthetable suggestions
Lessen the sugar: Use Stevia in place of sugar in the recipe, following package instruction for conversion.
Adapted from King Arthur
Foodie Lit
Charlie astounded many when he announced he was going to observe the Sabbath. From Friday evening at sunset until Saturday night when three stars appear, Charlie put away his cell phone, computer and work, had a special dinner and time with his family. For a busy public person, this was difficult, unusual and ultimately life affirming.
Stop, in the Name of God explains why this young, incredibly influential conservative Christian thinker began to observe the Sabbath, Shabbat in Hebrew. Not Jewish, Charlie realized Shabbat changed his life, anchoring each week with a sacred spiritual space.
