The Melting Pot 2.0

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Internet Message Format | 1995-09-27 | 10.3 KB

From: warren@nysernet.org Newsgroups: rec.food.recipes Subject: COLLECTION: Passover desserts Date: 12 Feb 1994 14:18:16 -0500 Organization: worlds.com Message-ID: <2jja1o$q35@s.ms.uky.edu> References: <2iufli$4c9@agate.berkeley.edu> The place to find Passover desserts is not in a Jewish cookbook. Throw out all those recipes that use matzo meal or potato starch and look for flourless cakes and nut tortes. The idea is to serve something that a real cookbook suggests that people would want to eat, not something they only eat when they can't have real cake. Of course you can just serve fruit, but you can eat fruit next week. These recipes may say to flour a pan, use matzo cake meal. "chocolate flour" is flour mixed with cocoa. The first recipe, while dairy, is very good, people still remember it from two years ago, and do you really want to eat two meat meals a day for three days straight? Most of these are from one of Maida Heatter's cookbooks, buy them all. ------------------------------ Ethereal Chocolate Mousse Cake with Bittersweet Chocolate Sauce (24) Preheat to 400F 15.5x10.5x1 jelly-roll pan, fold foil to fit outside, shiny side down. Butter pan and foil. Sift flour, remove excess. I don't have jelly-roll pans for Passover, I folded a large sheet of aluminum foil and pinched the edges, it's going to get trimmed anyhow. Beat high, 5' 6 yolks 3/8 c sugar 1 t vanilla Add on low only until mixed 1/4 c + 1 T sifted cocoa Beat to soft shape 6 whites 1/4 t salt Add at moderate speed, gradually 3/8 c sugar Beat on high just until holds a straight shape. In a few additions, small at first, fold half of whites into yolks. Fold yolks into whites, handle as little as possible. Smooth into pan. Place in 400F oven, reduce to 375. 30', until top just springs back when lightly pressed. It will rise and sink. As soon as it's done, invert onto towel, remove pan, stand 20'. Peel foil, first from sides, then from bottom in pieces. Repeat for second sheet. Shape foil to outside of 9x13x2 pan. Cut layers to fit. Place one layer, smooth (top) side down. beat to soft whipped cream, then refrigerate 2 c cream, very cold 3 T sour cream Almost melt over water, stir to smooth 12 oz. bittersweet chocolate 1/2 stick butter 1/4 c dark rum Remove from heat, beat in, one or two at a time 6 yolks Dissolve, add 1 T instant coffee 1/4 c boiling water Add 1 t vanilla Cool in large bowl Beat to soft shape 4 whites Gradually add at moderate 1/4 c sugar Beat on high to strait point Whisk cream, fold 1/3 into chocolate Add remaining cream and whites and fold just until color is even. Smooth onto layer of cake. Cover with other layer, smooth (top) side up. Press gently. Cover with plastic wrap, refrigerate overnight or 2 or 3 days. Stir 1 c strained cocoa 3/4 c sugar 1.25 t instant coffee pinch salt whisk in 1 c boiling water Place over moderate heat, stir and scrape constantly until boil. Simmer, stirring and scraping constantly 3'. Remove from heat, strain, stir in 1 T + 1.5 t dark rum Place in jar. ------------------------------ Small Walnut Torte (serves 6-8) preheat 350 butter two 8" round pans, line, butter and dust with breadcrumbs put in bowl 5 oz (1.25 c walnuts), finely ground add through strainer, stir with fork 3 T cornstarch 1/2 t powder beat 10' high 4 yolks 1/2 c sugar add on low nuts and 1 T lemon juice beat stiff 4 whites 1/8 t salt stir a bit into yolks, fold in rest in 4-5 additions spread into pans, 25-30' or until top springs back and comes away from sides stand a few minutes, invert, remove paper, invert, cool on rack. melt 6 oz (168 g) semisweet chocolate cream 1 stick butter add 1 egg add chocolate, beat, scraping, until very smooth and slightly lightened in color one layer, upside down, 1/3 of icing, other layer, ice. Serve cold. ------------------------------ Chocolate Walnut Torte (8) >From Anne Willan's Look & Cook Chocolate Desserts, ISBN 1-56458-031-8 Butter, line with paper, butter and flour a 9" springform pan Heat oven to 300F Chop 7 oz chocolate Grind (in two batches in food processor, in four in blender) with 1 2/3 c walnut pieces For finer texture, first grind the nuts in a rotary grater Cream 1/2 c butter Add, beat 2-3 minutes 3/4 c sugar Add, one at a time 4 yolks Stir in chocolate and walnut mixture using rubber spatula Whisk stiff 4 whites Sprinkle in whisk until glossy 1/4 c sugar Fold into chocolate mixture Transfer to springform, smooth top with spatula Bake until skewer inserted in center comes out clean, 60-70' Cool completely in pan. Remove ring, leave torte on pan bottom because it is delicate. Melt 4 oz semisweet chocolate Brush onto shiny side (leave some of stem uncovered) of 20-25 rose leaves Cook, refrigerate until set. Peek leaves away from chocolate. Whip in bowl set in ice water until soft peaks form 1 c cream Add, whip until soft peaks form again 1 T sugar 1/2 t vanilla Spread over top and side of cake, chill about 1 hour. Chop and melt in bowl set in hot water. 1 oz semisweet chocolate Make paper piping cone and fill with chocolate, pipe lines over top of cake. Or drizzle from a spoon. Arrange chocolate leaves around cake. ------------------------------ Chocolate Almond Torte (variation of Chocolate Walnut Torte, nondairy if you use margarine) Replace walnuts with whole blanched almonds. Instead of cream and chocolate, decorate as follows: Cut 4-5 3/4" wide strips of cardboard, lay parallel on top of cake. Sprinkle confectioners sugar Lift off strips, shake off sugar. Lay back on cake on diagonal to sugar lines. Sift cocoa powder over cake, remove strips. ------------------------------ Coconut Almond Raspberry Torte 10" spring-pan, butter bottom but not sides Beat stiff 6 whites, room temperature Don't wash beaters, beat yolks, gradually adding 1/2 c packed light brown sugar 1/2 t salt Beat 2 minutes at high Add 1.3 c finely ground almonds 1 c coconut 1/2 t orange rind Fold in whites, carefully and quickly. Transfer to pan, bake 30' at 350. When completely cool, cut in half using serrated knife and gentle sawing motion. Spread bottom half with 1/2 c raspberry preserves, put top back on. In double boiler 2 T butter 1/4 c chocolate chips Sift in 1 T cocoa 1 T confectioners sugar Stir in 1/4 t orange rind Spread over top, just to edge Sift over top extra cocoa ------------------------------ PASSOVER CHOCOLATE NUT TORTE (Serves 12-16) Cream 6 oz butter or margarine gradually beat in until light and creamy 3/4 cup sugar beat in, one at a time 7 yolks blend in 4 oz bittersweet chocolate, melted and cooled mix and fold in 1 cup unblanched almonds, finely ground 1/2 tsp baking powder beat stiff but not dry 7 whites fold into yolks Well-greased 10" springform, 30' at 350F mix in double boiler, stir until thickens 4 eggs, lightly beaten how much? sugar 1/2 tsp potato starch cool, stir in 4 oz bittersweet chocolate, melted Beat in, one T at a time 4 oz margarine, softened fold in until thick enough to spread 1/2 cup almonds, finely ground frost cake, sprinkle with 1/4 cup unblanched almonds, chopped ------------------------------ Hotel de Crillon's Chocolate Cake (10-12) grease, line, grease and flour (with choc. flour) 9" cake pan put in double boiler, stir until melted 8 oz bittersweet, chopped 2 sticks butter, cut in 4 pieces each 1 c sugar remove top of double boiler from hot water whisk in, one at a time 4 eggs pour into pan, place in jelly-roll pan, add scant inch of hot water 1 hr, 15' at 325. Remove cake pan from hot water with spatula, cool a few hours. Cut around edges, invert over pan, hit bottom to remove cake. Leave paper on bottom, refrigerate overnight. Remove paper, sift cocoa powder In chilled bowl with chilled beaters whip until holds soft shape 1 c cream 3 T confectioners sugar 3 t instant espresso or coffee 1/2 t vanilla shave 1 oz bittersweet serve cake with cream and shavings. ------------------------------ Sonrisa Chocolate Cake (8-10) Butter, line, butter and dust with flour or chocolate flour 8x3 springform sprinkle fine dry bread crumbs Wrap in two 15" squares of foil place in double boiler over warm water 10 oz bittersweet, chopped 1 stick butter cook until partially melted, stir until smooth and take off water Beat on high speed for several minutes 6 yolks 3/4 c sugar on low, beat in chocolate and 1 T dark rum beat until hold a soft shape 6 whites gradually add, beat until just hold a straight shape 1/4 c sugar stir 1/4 of whites into chocolate, then rest in two additions. Do not overfold. Put in pan, put pan in tray, pour hot water 1" deep. 15' at 375, 15' at 350, 30' at 325. Let stand in oven with door open a few inches for 30'. Remove pan from water, stand at room temp a few hours. Lay strips of cardboard, sift confectioners sugar Keep at room temp. Serve with whipped cream 1 c cream 1/2 t vanilla 2 T confectioners sugar ------------------------------ Almond Macaroon Slices (12) Line cookie sheet with paper Process until fine and powdery 7.5 oz (1.5 c) blanched almonds 1/3 c sugar Add 1 white Beat, add slowly until a paste that holds together 1 white (may not need all of it) Turn out onto floured surface, form a ball, turn to flour all sides. Form 11" long cylinder. Put on sheet, brush off excess flour. Dip finger in water, press trench into dough, don't cut thru ends. Stand uncovered overnight. Stir well 1/3 c apricot preserves place in trench, top with sliced almonds (not blanched) Bake 25 to 28' at 350, until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle confectioners sugar cut into slices on angle.