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.

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.