Chocolate Bars

Makes 2 dozen 2x1 inch wide rectangles. 

Pareve, chocolaty, easy to make, these bars refrigerate and freeze very well.

INGREDIENTS:

  • 1 cup unbleached all -purpose flour

  • ¼ unsweetened cocoa powder

  • 5 ounces imported semi-sweet chocolate, broken into small pieces

  • ½ cup extra-virgin olive oil

  • ½ generous cup sugar

  • 3 large eggs plus 1 egg white at room temperature

  • 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

  1. Preheat the oven to 350F 

  2. Line a 9x9 inch baking pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.  

  3. In a small bowl combine the flour and cocoa powder.

  4. Place the chocolate and the olive oil in a double boiler. Cover and set over simmering water. Stir from time to time until the chocolate is melted. Remove the top and whisk in the sugar gradually.

  5. Then whisk in one egg at a time. Keep whisking for a minute.   

  6. With a wooden spoon add the dry ingredients and the walnuts, combining thoroughly.  

  7. Pour the batter into the pan, distributing it evenly and smoothing the top.  

  8. The batter will be a bit sticky.  

  9. Bake for about 20 minutes, the cake tester inserted in the center should come out clean.  

  10. Cool on a wire rack. 

  11. Store the cookies in the refrigerator or freezer in an airtight container with wax paper between the layers.  

 
 

Chocolate Olive Oil Biscotti

Makes about 3 dozen biscotti. 

Olive oil and chocolate blend together to make these distinct, delicious biscotti. They are especially tasty dipped into espresso, tea or dessert wine. I like to have them on hand.

INGREDIENTS:

  • ¾ cup extra-virgin olive oil

  • ¾ cup sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 2 cups unbleached all- purpose flour

  • 2/3 cup unsweetened cocoa powder

  • ¾ cup mini chocolate chips (4 ounces)

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a large baking sheets (18x13) with parchment paper.  

  3. In a large bowl whisk the olive oil and sugar. Add the eggs and vanilla extract and continue whisking until very well combined.

  4. In a medium bowl combine the flour and cocoa powder.

  5. Add the flour mixture to the olive oil mixture. Finally add the chips and combine well.  

  6. Place in the freezer for 15 minutes and then divide the dough into 2 halves.   

  7. Place the halves on the baking sheet and cover them with cling wrap. Holding on to the cling wrap, shape the dough into about 1½ inch wide by 11 inches long smooth logs. Square the ends.

  8. Bake the logs for 25 minutes, the tops should be firm to the touch.

  9. Remove from oven and transfer to a cutting board. Using a serrated bread knife, cut each log into ½ inch wide slices. Do it gently since the logs tend to crumble. 

  10. Arrange the slices on the same baking sheet and bake for 10 minutes.

  11. Turn over and bake for another 10 minutes.

  12. Cool on a wire rack.  

NOTE:

Biscotti keep very well stored in a cool place with wax paper between the layers.

 
 

Chocolate Cake

Makes 10 servings.

 Gluten free, light, airy and delicious, this cake is easy to make and especially good for Passover. You can make it even tastier by serving it with berries or sorbet.

INGREDIENTS:

  • 7 ounces imported semi-sweet chocolate, broken into small pieces

  • 6 eggs at room temperature (See Note)

  • ½ cup scant measure sugar

  • ¾ generous cup blanched almond flour

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 9 x 2 ½ inch spring form pan with parchment paper.

  3. Place the chocolate in the top of a double boiler. Cover and set over simmering water, stir from time to time, until chocolate is melted. Remove the top and let cool a bit. 

  4. Beat egg yolks at medium speed, adding sugar gradually until pale and thick, about 5 minutes.

  5. With a rubber spatula add the chocolate and almond flour.  Combine well.

  6. Beat the egg whites at high speed until stiff.

  7. With a large rubber spatula fold half of the egg whites into the chocolate mixture, then reverse the process, pouring the mixture over the egg whites.

  8. Gradually fold the two together making a motion like a figure eight until well combined.

  9. Pour the batter into the pan and smooth the top. Bake for about 25 minutes. A cake tester or toothpick inserted in the center should come out dry.

  10. Cool on a wire rack.

NOTE:

It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolks tend to break as they warm.

When the recipe calls for stiffly beaten egg whites, the best way to know whether they are fully beaten is to tilt the bowl – they will stay in the bowl even when tilted.     

 
 

Walnut Biscuits

Make 16, 2-inch squares. 

Flat, thin, crisp, gluten free and so very easy to make, these biscuits remain crisp and delicious stored in a zip lock bag, refrigerated.

INGREDIENTS:

  • 1¼ cup walnuts

  • 2 large eggs, at room temperature

  • ½ cup scant measure sugar

  • Grated zest of 1 orange

PREPARATION:

  1. Preheat the oven to 375F. 

  2. Line a 9x9 inch baking pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift after baking.    

  3. Chop the walnuts coarsely in a food processor. 

  4. With an electric hand mixer, beat the eggs, adding sugar gradually until pale and thick.   

  5. With a rubber spatula fold the orange zest and the walnuts. 

  6. Pour the mixture into the prepared pan, tilting the pan to distribute the mixture evenly.  

  7. Bake for about 30 minutes, until firm to the touch.

  8. Cool on a wire rack.

  9. Cut with a serrated bread knife. Do it gently, so the biscuits don’t crack.

 
 

Mocha Cake

Makes 16, 2-inch squares. 

This cake is light, moist, gluten free, pareve and no fuss. It can keep in the refrigerator for quite a while and also freezes well. You can cut it into any other size.

INGREDIENTS:

  • 6 ounces, 1½ cups pecans

  • 4 ounces imported semi-sweet chocolate, broken into small pieces

  • 2 tablespoons instant espresso coffee 

  • 4 large eggs, at room temperature (See Note)

  • ¾ cup sugar

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 9 x 9 inch pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.  

  3. Place the pecans, chocolate and coffee in a food processor and pulse until mixture is coarse.  

  4. Beat the egg yolks in an electric mixer at medium speed, gradually adding 2 tablespoons of sugar until pale and thick, about 5 minutes.

  5. With a large rubber spatula fold the mocha mixture into the yolks. 

  6. Beat the egg whites, at high speed until lightly foamy, gradually adding the rest of the sugar until stiff. 

  7. With a rubber spatula fold half of the whites into the mocha mixture. Now reverse the process, pouring the chocolate mixture into the egg whites. Fold the 2 mixtures together making a motion like a figure 8 until JUST combined.  

  8. Pour the batter into the pan, distributing it evenly by tilting the pan and smoothing the top.  

  9. Bake for about 30 minutes. The cake tester inserted into the center of the cake should be clean.  

  10. Cool on a wire rack.

NOTE:

I find it easier to cut the cake when it is cold.  

I separate the eggs when they are cold, this prevents the yolks from breaking, then leave them to warm a bit at room temperature which allows more air and thus more lightness to your cake.   

Store the cake in the refrigerator or freezer in an air tight container with wax paper between the layers.