Dairy Dessert

Chocolate Soufflé Cake


Makes 12 -14 servings . 

This flowerless, light, chocolaty dessert is truly delicious.  I love to serve it with Crème Chantilly.


  • 8 tablespoons unsalted butter, plus 1 tablespoon for buttering the pan

  • 1 tablespoon all-purpose flour  

  • 8 ounces high quality imported semi-sweet chocolate 

  • 6 eggs at room temperature (See Note)

  • Scant ½ cup sugar

  • 6 tablespoons cornstarch 


  • 2 cups heavy cream, chilled

  • 2 tablespoons confectioner’s sugar

  • 2 tablespoons Grand Marnier, or other liquor


  1. Grease a 9 by 2 ½-inch spring form pan with butter and dust with flour. Invert pan and tap to shake off excess.     

  2. Melt the butter and cool to lukewarm. 

  3. Break chocolate into small pieces and melt in a double boiler. Cool, add the butter and combine well. 

  4. Preheat oven to 350F.

  5. In an electric mixer, at high speed, beat egg whites until soft peaks form. Very gradually add the sugar and beat until stiff.  

  6. Lower the speed to medium, add 1 egg yolk at a time and continue beating for 3 minutes.  

  7. Spoon cornstarch into a sifter and sift half of it over the batter along with half of the chocolate.   Fold with a large rubber spatula making a motion like a figure 8 and scraping the batter from the sides and BOTTOM of bowl.

  8. Repeat with the remaining cornstarch and chocolate. Be sure the final batter is well combined.

  9. Pour batter into the prepared pan, distributing it evenly.  

  10. Bake in the center of the oven for about 30 minutes. The inside of the cake will be moist and the center will appear loose.

  11.  Cool on a wire rack.  

  12. Remove the rim. Loosen the bottom with a metal spatula and invert onto a platter. The bottom will now be the top.    


  1. I recommend beating the cream in a metal bowl which I chill in the freezer for at least 30 minutes. The colder the bowl, the less likely the cream will separate, especially if the bowl is prepared in advance. 

  2. When the cream begins to take shape, add the sugar and continue beating at high speed until almost firm. With a rubber spatula fold in the liquor. Transfer to a container and refrigerate.


I separate the eggs while they are cold. This prevents the yolks from breaking.


Noodle Cheese Kugel


Makes 8-10 servings . 

This is another version of a cheese kugel which I like to serve on Shavuot or at any other time. It is a simple oven to table light dessert.  


  • ½ pound medium egg noodles (See Note)

  • 1 tablespoon Kosher salt

  • 3 tablespoons unsalted butter, melted

  • 1 cup sour cream

  • 1/3 cup sugar

  • 15 ounces unsalted farmer cheese (See Note)

  • 2 large eggs, at room temperature, separated

  • ¼ cup sliced blanched almonds, toasted

  • Ground cinnamon


  1. Preheat the oven to 350F. 

  2. Bring 3 quarts of water to a rolling boil in a medium covered pot. Add 1 tablespoon salt, all the noodles at once and stir. Boil briskly, uncovered for 3 minutes. The noodles should be undercooked. Drain, refresh with cold water and drain well again.  

  3. Grease a 9x9x2 oven proof dish with some of the melted butter. 

  4. In a large bowl mix very well the remaining butter, sour cream, sugar, farmer cheese and egg yolks.

  5. Add the noodles, and almonds, combine well.

  6. Beat egg whites until stiff and fold into the noodle mixture. 

  7. Transfer the mixture to the prepared dish. Smooth the top, dust with cinnamon and bake for 45 minutes.


Egg noodles are easily available. I use the Manischewitz  brand, which comes in ¾ pound packages.

I use Friendship unsalted farmer cheese, which comes in 7.5 ounce packages.

Dairy Chocolate Soufflé

Dairy Chocolate Soufle.jpg

Makes 8 servings. 

This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR. 


  • 1 tablespoon unsalted butter for greasing the ramekins

  • ¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins

  • ¾ cup heavy cream

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

  • 4 large egg whites, at room temperature


  1. Preheat the oven to 400F. 

  2. Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.

  3. Place them on a cookie sheet. 

  4. Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.

  5. Remove from the heat. 

  6. Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.

  7. With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined. 

  8. Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS. 

  9. Bake for about 15 minutes, or until puffy.




Makes about 3 dozen.

These cookies are crisp, light and delicious.


  • 1 large egg, at room temperature
  • 4 tablespoons unsalted butter, melted, cooled
  • 1/3 cup, scant measure sugar
  • ¾ cup old-fashioned rolled oats
  • 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Preheat the oven to 350F.
  2. Line 2 large cookie sheets with parchment paper.
  3. Whisk the egg in a medium bowl then add all the ingredients, mixing well with a wooden spoon to combine.
  4. Spoon flat teaspoons of dough onto the sheet and flatten to make about 2-inch cookies (I like them small). Be sure to place them about 2 inches apart—they spread when they bake.
  5. Bake for 9- 10 minutes – they should be golden brown (if you under bake them they may lose  their crispness).
  6. Remove from oven and let rest for 2 minutes. Release with a metal spatula and transfer to a wire rack to cool.



Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.


  • 2/3 cup sifted unbleached all- purpose flour
  • ¼ teaspoon baking soda
  • 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
  • 2/3 scant cup sugar
  • 2 large eggs, at room temperature
  • Zest from 1 lemon
  • 1½ tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ tablespoons poppy seeds
  • ¼ cup sour cream, at room temperature


  1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
  2. Preheat the oven to 375 F.
  3. Sift together the flour and baking soda directly into the measuring cup.
  4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
  5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
  6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
  7. Wait a minute, unmold and cool on a wire rack.