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Passover Dessert Recipes


Chocolate Truffle Cake
Butter for the pan
7 ounces bittersweet chocolate
7 ounces (1¾ sticks) unsalted butter, at room temperature
7 eggs, separated
1¼ cups sugar
1 teaspoon vanilla extract
3 teaspoons rose water, orange blossom water, or the liqueur of your choice
1 cup heavy (whipping) cream mixed with 1 tablespoon confectioners sugar and ½ teaspoon vanilla
Unsweetened cocoa for dusting (optional)
Confectioners' sugar, for dusting cake (optional)
Preheat the oven to 325 degrees. Line a 9-inch springform pan with baking parchment paper and butter the paper lightly.

Melt the chocolate in the top of a double boiler over low heat. When the chocolate is completely melted (it should be barely warm), add the softened butter and stir.

Since the butter is at room temperature it should melt into the chocolate without additional heat; if necessary, return the pan to low heat and stir until the butter melts. Transfer the chocolate mixture to a large bowl and set aside.

Whisk the 7 egg whites with ¾ cup of the sugar until the meringue is shiny and can hold a stiff peak; set aside.

Whisk 6 of the egg yolks with the remaining ½ cup sugar until the mixture is creamy and the sugar is almost dissolved. Add the vanilla and 1 teaspoon of the rose water and mix well.

Add ¼ of the chocolate mixture to the egg yolk mixture and combine well; then add all of the egg yolk-chocolate mixture to the remaining chocolate-butter mixture and combine well. Add 1/3 of the meringue to the egg yolk-chocolate mixture and stir in well. Using a rubber spatula, fold in the remaining 2/3 of the meringue until the mixture has a mousse-like texture.

Pour the batter into the prepared pan. Spread the batter, slightly mounding it in the center of the pan. Bake for 60 to 70 minutes, until set. The cake will remain soft inside so there is no need to "test" it; however, the cake should not appear runny. The cake will rise wonderfully and then collapse. Cool completely.

Press gently on the top of the cake to create an even surface. Sprinkle with 1 teaspoon of the rose water (or liqueur). Turn over onto an 8-inch cardboard cake base (available at bakery cookware supply stores or use a large plate).

Sprinkle with the remaining 1 teaspoon rose water.

If using sweetened whipped cream, whip the cream with the confectioners' sugar and vanilla and then spread over the top of the cake. Take the blade of a spatula, place it on the surface of the cake and gently lift up, creating peaks to give it a "truffle" effect. To complete the effect, sift unsweetened cocoa over the whipped cream to cover.

Wrap well and chill for a few hours or overnight. Serve at room temperature. Sprinkle with confectioners' sugar before serving, if desired.

Makes about 12 servings. Per serving (without whipped cream): 330 calories, 5 gm protein, 30 gm carbohydrates, 23 gm fat, 146 mg cholesterol, 13 gm saturated fat, 39 mg sodium, 1 gm dietary fiber

Coconut Tuiles

Zest of 1 lime or lemon
2½ cups unsweetened shredded coconut
1 cup almond flour
¼ cup potato starch
1 1/3 cups sugar
2 large eggs
3 large egg whites
3 tablespoons peanut oil or melted butter
1 teaspoon vanilla extract
Mix the lime or lemon zest, coconut, almond flour, potato starch and sugar together to incorporate well; add 2 eggs, 3 egg whites, peanut oil or melted butter and the vanilla using a whisk or wooden spoon. Chill overnight or for up to 2 days.

Preheat the oven to 375 degrees. Line baking sheets with baking parchment paper.

Place spoonfuls of batter on the prepared baking sheet, leaving plenty of room between each mound (8 to 10 per sheet). Dip the bottom of a 2-to 3-inch diameter glass in cold water, then flatten each mound into a circle of batter (continue dipping the glass for each cookie). Bake until golden brown on the edges and pale in the center, about 10 minutes. Cool on the sheet for about 10 minutes and then peel the paper off. Store in sealed containers, such as a cookie tin.

Makes about 48 cookies. Per serving: 62 calories, 2 gm protein, 7 gm carbohydrates, 3 gm fat, 9 mg cholesterol, 2 gm saturated fat, 33 mg sodium, trace dietary fiber

Pineapple Sorbet

1½ cups sugar
1½ cups water
1 pineapple, peeled, cored and cubed
Juice of 2 limes
Zest of 1 lime
Make a simple sugar syrup: Combine the sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Allow the syrup to bubble for a few seconds and then remove from the heat and chill.

Blend the pineapple, lime juice and lime zest in a blender until finely pureed. Strain the puree to remove fibers, pressing hard to extract all the liquid. Chill the mixture.

If you are using an ice cream maker, measure the pineapple mixture and sugar syrup in a 5 to 4 ratio (5 parts pineapple juice to 4 parts sugar syrup) and then freeze according to manufacturer's directions.

If you are not using a sorbetiere or an ice cream maker, measure the pineapple juice and add an equal quantity of the sugar syrup. Pour into a shallow pan and freeze, stirring occasionally, for at least 5 hours.

To serve, decorate the plates with fresh fruits and fruit coulis (thick puree).

Using an ice cream scoop that has been dipped in hot water, scoop the sorbet onto the plate and serve immediately. Or decorate plate with fruits and place a coconut tuile (see preceding recipe) in the middle, then place a scoop of sorbet on top and cover with a second tuile so that it forms a large angle. Serve with fruit coulis in a separate dish.

Makes 8 servings. Per serving: 123 calories, trace protein, 32 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 1 mg sodium, 1 gm dietary fiber

© Copyright 1999 The Washington Post Company

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