Pareve 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.  

 
 

Chocolate Olive Oil Biscotti

Makes about 3 dozen biscotti. 

Olive oil and chocolate blend together to make these distinct, delicious biscotti. They are especially tasty dipped into espresso, tea or dessert wine. I like to have them on hand.

INGREDIENTS:

  • ¾ cup extra-virgin olive oil

  • ¾ cup sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 2 cups unbleached all- purpose flour

  • 2/3 cup unsweetened cocoa powder

  • ¾ cup mini chocolate chips (4 ounces)

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a large baking sheets (18x13) with parchment paper.  

  3. In a large bowl whisk the olive oil and sugar. Add the eggs and vanilla extract and continue whisking until very well combined.

  4. In a medium bowl combine the flour and cocoa powder.

  5. Add the flour mixture to the olive oil mixture. Finally add the chips and combine well.  

  6. Place in the freezer for 15 minutes and then divide the dough into 2 halves.   

  7. Place the halves on the baking sheet and cover them with cling wrap. Holding on to the cling wrap, shape the dough into about 1½ inch wide by 11 inches long smooth logs. Square the ends.

  8. Bake the logs for 25 minutes, the tops should be firm to the touch.

  9. Remove from oven and transfer to a cutting board. Using a serrated bread knife, cut each log into ½ inch wide slices. Do it gently since the logs tend to crumble. 

  10. Arrange the slices on the same baking sheet and bake for 10 minutes.

  11. Turn over and bake for another 10 minutes.

  12. Cool on a wire rack.  

NOTE:

Biscotti keep very well stored in a cool place with wax paper between the layers.

 
 

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.

 
 

Chocolate Walnut Meringues

Chocolate Walnut Meringues.jpg

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

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.