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 Walnut Meringues

Makes about 4 dozen cookies. 

These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.

INGREDIENTS:

• 6 ounces high quality imported semi-sweet chocolate, broken into small pieces

• 2 large egg whites, at room temperature

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

1. Preheat the oven to 350F. 

2. Line a large cookie sheet with parchment paper 

3. Melt the chocolate in a double boiler. Stir and cool. 

4. Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes. 

5. Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.

6. Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each. 

7. Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.  

8. Transfer to a wire rack to cool.

 NOTE:

I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.  

Cocoa Flan in Ramekins

Makes 8 servings. 

This is an adaptation of a previous flan recipe, which I made with margarine. Here I use EARTH BALANCE, and I bake it in individual ramekins rather than in one dish.

It is pareve and gluten free. I like it warm, room temperature or straight from the refrigerator. You can top it with raspberries.

INGREDIENTS:

• 8 tablespoons EARTH BALANCE plus 1 tablespoon for greasing the ramekins.

• ¼ cup imported unsweetened cocoa powder, plus some for dusting

• 6 large eggs, at room temperature

• 1¼ cups light brown sugar

• 1 cup blanched almond flour

PREPARATION:

1. Preheat the oven to 325F.

2. Grease 8 - ¾ cup ramekins. 

3. Place Earth Balance and cocoa in a double boiler and stir until melted and smooth.

4. Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar until stiff, about 5 minutes. Using a rubber   spatula, fold in the cocoa, then the almond flour until very well combined.  

5. Place the ramekins on a cookie sheet (it is easier to handle) and pour the batter dividing it equally among the ramekins.

6. Bake for about 20 minutes or until just set.

Chocolate Prune Walnut Torte

Makes 16 servings.

Chocolaty, moist, delicious and easy to prepare, this torte remains fresh, refrigerated for quite a few days.  It also freezes very well.

You can make it more festive by serving it with berry sorbet or with fresh berry coulis or fresh berries.

INGREDIENTS:

• ¼ tablespoon unsalted margarine for greasing the pan

• 8 ounces pitted prunes, chilled

• 2 tablespoons unbleached all-purpose flour (See Note)

• 8 ounces walnuts

• 8 ounces high quality imported semi-sweet chocolate

• 6 large eggs separated, at room temperature

• 2/3 cup sugar

PREPARATION:

1. Preheat the oven to 400F

2. Grease the bottom and sides of a 10 x 2 ½ inch spring form pan with margarine, and then line it with parchment paper. Make sure that the paper extends a little over the rim to make it easier to lift after baking. Greasing the pan helps the paper adhere to it better.

3. Cut the chilled prunes into ¼ inch pieces. Transfer to a large bowl and mix with 2 tablespoons flour. (You can do this with your hands. The flour prevents the prunes from sticking together.)

4. Chop the walnuts medium fine in two batches in a food processor fitted with the steel blade.

5. Add to the prunes.

6. Cut the chocolate into small pieces and chop finely also in a food processor.

7. Add to the prunes/walnuts and combine well.

8. Beat the egg yolks at medium speed, adding the sugar gradually until pale and thick. With a rubber spatula, add the chocolate/prune/walnut mixture and combine well.

9. Beat the egg whites, at high speed until stiff. With a large rubber spatula, fold half of the whites into the mixture. Then reverse the process, pouring the mixture over the whites. Gradually fold the two together making a motion like a figure eight until combined well.

10. Spoon the batter into the prepared pan and smooth the top. Bake for 30 minutes. The top will be lightly brown and slightly firm to the touch.

11. Place on a wire rack to cool.

12. Refrigerating the torte will make it easier to slice.

NOTE:

If you wish to serve this torte on Passover, you can use potato starch or almond flour instead of unbleached all-purpose flour.   

Chocolate Almond Biscotti

Makes about 5 dozen. 

Biscotti in Italian means “twice baked” – once in a log form, then sliced and then baked again to make them crisp (which makes the biscotti wonderful for dipping into tea, espresso, or sweet dessert wine). These biscotti are more like cookies since I do not bake them for long. They keep very well refrigerated in an air-tight container with wax paper in between the layers.  

INGREDIENTS:

• 1 cup blanched almonds, 5 ounces

• 2 cups unbleached all-purpose flour

• 3/4 cup sugar

• 1 teaspoon baking powder

• ½ cup unsweetened imported cocoa powder

• ½ cup semi-sweet chocolate chips

• 3 large eggs, at room temperature, well beaten with a fork

• 1/3 cup vegetable oil

PREPARATION:

1. Preheat oven to 350.

2. Spread the almonds on a baking sheet and toast for about 5 minutes, or until golden. Cool. (See Note)  

3. Line an 18x13 inch cookie sheet with parchment paper.  

4. In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a wooden spoon until the dough is formed and the ingredients are combined.   

5. Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.

6. Divide dough into 4 equal pieces.   

7. Roll each piece of dough into smooth 7x1 inches logs.  Lightly flatten the tops of the logs and square the ends, place on the cookie sheet. Bake for 25 minutes, until the tops are firm to the touch.    

8. Remove from the oven and transfer to a cutting board. While still warm, cut into ½ inch slices using a serrated bread knife. Do it carefully, some may crumble.      

9. Arrange the biscotti on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes (if you like them very crisp, bake them for 15 minutes on each side). Cool on a wire rack.

NOTE:

If you own a toaster oven you may prefer to toast the almonds in it.