Chocolate Dessert

Chocolate Soufflé

Makes 6 servings.

I could not resist featuring this revised dessert on my website even though it is in my cookbook, Helen Nash’s New Kosher Cuisine.  This soufflé is a chocolate-lover’s (and a hostess’s) dream--delicious, light and easy to make ahead of time. You can use a large soufflé dish or individual ramekins. Note that the soufflé goes straight from the refrigerator to the oven.

INGREDIENTS:

  • 1½ tablespoon unsalted margarine for greasing the soufflé dish or ramekins

  • 1/3 cup sugar, plus 2 tablespoons for dusting the soufflé dish or ramekins

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

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

  • ¼ teaspoon cream of tartar

PREPARATION:

  1. Preheat the oven to 350 F.

  2. Grease a 4-quart soufflé dish or 6 ½-cup ramekins with margarine and sprinkle with sugar. Invert and tap to remove excess sugar.

  3. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted. Remove the top of the double boiler, uncover and cool slightly.

  4. Place the egg yolks in a bowl of an electric mixer. Using the balloon-whisk atttachment, beat the egg yolks, at medium speed, gradually adding all but 1 tablespoon sugar, until the mixture is pale, about 5 minutes.

  5. Lower the speed and beat in the melted chocolate.

  6. In an electric mixer bowl beat the egg whites, at high speed, using the balloon whisk until foamy. Add the cream of tartar, the reserved 1 tablespoon sugar and beat the egg whites until they are stiff and glossy.

  7. With a rubber spatula, fold a heaping tablespoonful of egg whites into the chocolate mixture. Then reverse the process, pouring the chocolate mixture over the egg whites.

  8. Fold the two mixtures together, making a motion like a figure 8 until the ingredients are well combined.

  9. Spoon the batter into the soufflé dish, cover with cling wrap and refrigerate until ready to bake. If you are using ramekins, an ice cream scooper is a big help. Place them on a cookie sheet. Cover all with press and seal wrap and refrigerate until ready to bake.

  10. When ready to bake, place the soufflé dish (or the cookie sheet with the ramekins) in the oven straight from the refrigerator and bake until the center is almost set, about 20 minutes (if you are using ramekins, bake them for 14-15 minutes).

  11. Serve right away.

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.

 
 

Cocoa Flan

Makes 12 servings.

This flan is gluten free, light, and very easy to make. It stays moist refrigerated and even frozen.

I like to serve it cold with an assortment of berries and sorbet.   

INGREDIENTS:

  • 8 tablespoons unsalted margarine at room temperature cut into small pieces, plus 1 tablespoon for greasing the flan dish
  • ¼ cup imported unsweetened cocoa powder, plus some for dusting
  • 6 large eggs, at room temperature
  • 1 ¼ cups light brown sugar
  • 1 cup finely ground almond flour with skin (See Note)

PREPARATION:

  1. Preheat the oven to 325F.
  2. Grease a 10 x 1½ inch flan dish.
  3. Place margarine and cocoa in a double boiler and stir until 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 for 5 minutes. Add the cocoa and fold well with a large rubber spatula. Fold almond flour until very well combined.
  5. Pour the batter into the dish and bake the flan in the center of the oven for 30 minutes or until just set. Place on a wire rack to cool.
  6.  Dust with cocoa powder.

NOTE:

I use Bob’s Red Mill almond flour with skin.  It is readily available in all health food stores. It is simply unblanched almonds ground to a flour texture. Once the bag is opened, I keep mine in the freezer to have on hand.

 
 

Dairy Flourless Almond Chocolate Torte

Makes 12 servings.

Gluten free, moist, chocolaty and absolutely delicious, this cake can be eaten plain, topped with chocolate icing, ice cream, sorbet or berries.

INGREDIENTS FOR TORTE:

  • 8 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for greasing the pan
  • 7 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 large eggs, at room temperature (See Note)
  • 1/3 cup sugar
  • 1 ½ cups finely ground almond flour with skin, plus 2 tablespoons for dusting the pan and 2 tablespoons for dusting the cake (See Note)

INGREDIENTS FOR CHOCOLATE ICING:

  • 3 ounces imported semi-sweet chocolate, broken into small pieces
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces
  • 2 tablespoons sliced almonds for sprinkling over the icing, optional

PREPARATION:

  1. Preheat the oven to 350F
  2. Grease a 9 x 1 ½ inch spring form pan with a removable bottom. Dust with almond meal, invert the pan and tap the pan to shake out the excess almond meal.
  3. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted. Remove the top of the double boiler, uncover and cool.
  4. Place the butter and the egg yolks in a bowl of an electric mixer. Using the balloon whisk attachment, beat the egg yolks, at medium speed, gradually adding the sugar until the mixture is pale, about 5 minutes. Add the melted chocolate and combine well.
  5. With a rubber spatula, add the almonds and combine.
  6. In another bowl of an electric mixer beat the egg whites, at high speed, using the balloon whisk attachment until stiff peaks form.
  7. With a rubber spatula fold half of the egg whites into the chocolate batter. Reverse the process pouring the chocolate batter over the egg whites. Gradually fold the two together making a motion like a figure 8 with the spatula, until all the whites have disappeared. Pour the batter into the pan and smooth the top.
  8. Bake the torte in the center of the oven for about 25 minutes. A cake tester inserted into the center of the torte should come out dry, and will feel lightly firm to the touch.
  9. Cool on a wire rack. Release the sides with a metal spatula if necessary. Remove the ring and release the bottom. Invert torte onto a flat plate, if you want to ice the cake.

PREPARING THE CHOCOLATE ICING:

  1. Place the chocolate into the top of a double boiler. Cover and set over simmering water until the chocolate is melted.
  2. Remove the top of the double boiler and whisk in the butter.
  3. Stir until the chocolate is smooth.
  4. Pour the icing over the top and sides of the cake.

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.

I use Bob’s Red Mill finely ground almond flour with skin.  It is readily available in all health food stores.

 
 

Two Tone Mini Cookies

Makes about 10 dozen, 1 x ½ inch bite size cookies.                                                                 

These small tidbits are a lovely combination of a cookie bottom and a soft chocolaty top. They freeze very well and are convenient for large gatherings.

If you like, it is easy to make them in two stages. You can bake the bottom at any time and finish the top the following day.

The only time consuming part is cutting them. I make mine almost bite size. You can, of course, cut them to any size.   

 I must confess that they are more delicious made with butter.                    

INGREDIENTS:

DOUGH

  • ½ cup blanched almonds
  • 1½ cups unbleached all-purpose flour
  • ¼ cup sugar
  • 8 tablespoons unsalted margarine, at room temperature, cut into small pieces, plus ½ tablespoon for greasing the pan
  • 1 large egg
  • ½ teaspoon vanilla extract

CHOCOLATE TOPPING

  • 5 tablespoons unsalted margarine at room temperature, cut into small pieces
  • 7 ounces imported, high quality semi-sweet chocolate, broken into small pieces
  • ½ generous cup sugar  
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unbleached all-purpose flour
  • 2 cups (7ounces) walnuts, toasted, semi coarsely chopped 

PREPARATION:

TO MAKE THE DOUGH

  1. Grease a 13 X 9 inch baking pan with margarine.
  2. In a food processor fitted with the steel blade, chop the almonds finely. Add the flour and sugar and pulse to combine. Add the margarine, eggs and vanilla extract.
  3. Pulse until dough clings to the blade but before it forms into a ball.
  4. Turn out the dough unto a lightly floured work surface, knead it with your hands and shape into a smooth, flat rectangle.
  5. Roll out the dough between two sheets of wax paper to about 11 x 15 inches. The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
  6. Remove top sheet of wax paper. Roll dough loosely over rolling pin and unfold over the baking pan.
  7. Place the dough in the baking pan and press evenly with your hands to cover the bottom and extending to 1/8 inch of the sides (dough is malleable enough to fix the cracks). Refrigerate for 1 hour or longer.  
  8. Preheat oven to 350F.
  9. Bake the dough in the center oven for about 25 minutes. The edges will be a little golden and pulling away from the sides. Place on a wire rack to cool. This can be done a day ahead.

TO MAKE THE TOPPING

  1. Preheat oven to 350F.
  2. Melt the margarine, chocolate and sugar in a double boiler until smooth. Remove the top and whisk in one egg at a time, vanilla extract and flour until well combined. With a rubber spatula, fold in the walnuts.
  3. Spread chocolate evenly over cooled cookie crust, not touching the edges and bake, for about 15 minutes, or until top feels slightly set to the touch.  Cool on a wire rack.
  4. To cut the cookies to the size of your choice, flip the rectangle unto a large cookie sheet and than again unto a cutting board. The chocolate will be on top. 

NOTE:

I freeze the cookies in a tight fitting container with wax paper between the layers.

 
 

Chocolate Almond Mini-Macaroons

Makes about 5 dozen cookies.

Not only are these mini cookies easy to make but they are also delicious.  They are great   on Passover and any other time of year. They are also a fun activity for children .They keep crisp and fresh refrigerated.

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 1 ounce semi-sweet imported chocolate, broken into small pieces
  • 3 ounces blanched almonds
  • 1 large egg white, at room temperature
  • ¼ cup sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Grease 12x18 baking sheet with oil.
  3. Place chocolate and almonds in a food processor fitted with the steel blade and chop semi- finely.
  4. Beat the egg white at a high speed till soft peaks show, then add sugar gradually until the whites are very stiff.               
  5. With a rubber spatula fold the chocolate-nut mixture with the whites, combining well.
  6. Drop flat teaspoonfuls of batter unto the baking sheet. The best way to do this is to slide the batter with another teaspoonful to form mini balls.
  7. Bake for about 13 minutes, or until the tops feel firm to the touch. Let rest for a few seconds and release carefully with a metal spatula. Transfer to a wire rack to cool completely.
  8. Refrigerate in an air tight container with wax paper between the layers.

Note:

It is best to beat the egg white in a metal bowl.