Happy Passover to all my friends and family! “Chag sameah!”
Get used to hearing this as it means “joyous festival” — a greeting during the Jewish holiday that celebrates the ancient peoples' freedom from bondage in Egypt. The week long holiday began last Friday evening and ends Saturday, April 30, at sunset. It’s one of the most significant — and also one of the most observed — holidays on the Jewish calendar.
One of the best parts of our sedar was hearing our son read the 4 questions. In addition, having our son find the hidden piece of matzo, the “afikomen,” and received a good reward.
Another good part is the traditional food, from my Mom's matzo ball soup, brisket and of course desserts that I made. I made this double nut chocolate torte (basically a divine chocolate flourless cake).
Ingredients:
8 ounces semi sweet chocolate pieces (chips or chunks is fine- I sometimes use dark chocolate too
1 stick unsalted butter
2 tbsp water, oj or coffee (using coffee definitely brings out the richness of the chocolate flavor
1/2 c. blanched chopped almonds
1/2 c. chopped pecans or walnuts - I used walnuts this time around
1/4 c. sugar plus 1/4 c. sugar
1/3 c. potato starch
4 eggs, separated, at room temp
Chocolate glaze
6 oz. semi sweet chocolate chopped - again you can use dark if you prefer
6 tablespoons unsalted butter
sliced almonds for dipping to garnish the top
Preheat oven to 375
Spray 9x1 1/2 or 2 in cake pan. Cut circle of parchment paper for bottom of pan and spray.
Torte
Melt the chocolate and butter in microwave safe bowl. Melt in 30 sec intervals until melted and stir smooth. In food processor pulse the nuts and 1/4 c. sugar until finely ground. Add in the potato starch. Mix in the chocolate mixture. Add in the egg yolks. Stir to combine.
In large bowl, with an electric mixer beat egg whites until soft peaks form. Add in the 1/4 c. sugar, a few tbsp at a time until dry peaks form. Add chocolate mixture and fold in together until blended. Pout into pan.
Bake for 20 min or until sides fell firm, but the middle should still soft. A toothpick test in the middle should come out lightly coated.
Let cool, it will shrink a bit. Once completely cool, flip out of pan. Can be wrapped in foil and stored in the fridge for 3 days.
Glaze
Put chocolate and butter in microwave safe dish and melt together - about 2 min. Stir smooth. Can dip sliced almonds in the chocolate and let dry to decorate the top of cake.
This time I chopped up more almonds and chocolate covered espresso beans and sprinkled on top after I glazed the torte. It was a big hit!
Enjoy!
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