Dessert

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.  

 
 

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.

 

 

Mini Walnut Tartlets

Makes about 4 dozen.

These bite size treats are easy to make and fun to eat. They are light with a flaky pastry and crunchy filling.

They also freeze well.

DOUGH:

  • 8 Tablespoons chilled unsalted butter, cut into small pieces

  • 3 ounces chilled cream cheese, cut into small pieces

  • 1 cup unbleached all-purpose flour

 FILLING:

  • 1 generous cup walnuts, toasted, coarsely chopped

 OTHER INGREDIENTS:

  • 2 large eggs, at room temperature

  • 2 tablespoons unsalted butter, melted

  • 1 generous cup dark brown sugar

  • 1 teaspoon vanilla extract

TO MAKE THE DOUGH:

  1. Place the butter, cream cheese and flour in a food processor and pulse until the dough clings to the blade.

  2. Turn out the dough into a lightly floured surface and knead into a smooth ball. Cut the dough into 4 pieces, roll each piece into a ball, flatten the ball and dust lightly with flour.

  3. Wrap in cling wrap and refrigerate for at least 1 hour. 

TO MAKE THE FILLING:

  1. In a measuring cup (it is easier to pour afterwards) whisk the eggs, sugar, butter and vanilla until smooth, about 2 minutes. 

 PREPARATION:

  1. Preheat oven to 350F. 

  2. You will need 4 mini-muffin pans, each with 12-depressions, 2 inches in diameter.  

  3. Wait until dough is malleable and work with one piece at a time.  On a lightly floured work surface with a floured rolling pin, roll out the dough as thinly as you can. With a 3-inch cookie cutter, cut out circles and place in the UNGREASED muffin pans. Do the same with the rest of the dough.

  4. Fill each tartlet with a ½ teaspoon walnuts, then add 1 teaspoon of the egg-sugar mixture.

  5. Bake for about 25 minutes, the edges should be light brown.

  6. Unmold and cool on a cookie rack.

NOTE:

If you prefer you can roll out the dough between 2 floured sheets of cling wrap.  Scraps of dough can be used as well.

 

Cocoa Flan in Ramekins

Cocoa Flan in Ramekins.jpg

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.

 

 

Madeleines

Madeleines.jpg

Makes 12 scalloped shaped pareve cookies. 

These cookies are quick and easy to prepare, and they are delicious. In this recipe I use Earth Balance, which is a good substitute for margarine. I am grateful to my friend Claudine for sharing this recipe with me.

INGREDIENTS:

  • ½ cup all- purpose flour

  • ½ cup scant measure light brown sugar

  • Zest of 1 lemon

  • 2 large eggs, at room temperature, whisked

  • 1/3 cup Earth Balance, melted, cooled, plus some, not melted, for greasing the pan

PREPARATION:

  1. Preheat the oven to 350F.

  2. Grease the madeleine form. 

  3. In a medium bowl combine the flour, sugar and lemon zest. Add the eggs, melted Earth Balance and whisk until thoroughly combined.    

  4. Spoon or pour the batter evenly into the molds and bake for about 13 minutes. The top should be set to the touch.

  5. Let cool on a wire rack for 5 minutes before unmolding. Unmold and continue to cool. 

NOTE:

I store the madeleines in the refrigerator in an airtight container with wax paper between the layers. They also freeze very well.