Category Archives: Passover

Chocolate-Almond Souffle Cake

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It has been a little while since I participated in The Home Bakers group. Unfortunately as work and family commitments have ramped up, the blogging has taken a bit of a nosedive, so I missed the last coffee cake bake along. I thought I was set to miss this one too because it fell right in the midst of Passover and really, how was I supposed to make coffee cake from a regular cookbook during Passover?! But the chocolate and almond combo intrigued me since both chocolate and almonds are just fine during Passover, as were most of the ingredients in this delicious cake, so I just had to come up with a few modifications to make it kosher for Passover.

Chocolate Almond Souffle Cake

Fortunately, my changes did not alter the moist and flavorful composition of this light cake and it’s definitely a keeper for years to come. And don’t get me wrong, no need to be celebrating Passover to enjoy this cake. It’s a winner year round! The almonds add an interesting texture to an otherwise airy cake, which I think would be fantastic topped with whipped cream or vanilla ice cream!

Chocolate Almond Souffle Cake

I started off by coating an 8-inch square pan with nonstick spray and a light coating of matzah cake meal. I toasted raw whole almonds at 325F for about 8 minutes, until fragrant then let cool slightly. Be careful not to let the almonds burn so you don’t end up with a bitter cake. Once cooled, I finely ground the almonds in a food processor and combined with finely chopped bittersweet chocolate and set aside.

Then I beat egg whites until foamy and added in salt and lemon juice (in lieu of the cream of tartar in the original recipe) and beat them until soft peaks formed. I added in brown sugar then beat the mixture until stiff peaks formed.

In a separate mixing bowl I beat the egg yolks until thick and pale then added in more brown sugar, vanilla extract, and almond extract. I stirred matzah cake meal into the almond/chocolate mixture, then folded it into the yolk mixture, then folded in the egg whites.

I spread the batter into the 8-inch pan and baked it at 325F for 35 minutes until it was cooked through and the top sprung back when lightly touched. I let it cool completely before cutting into pieces to serve. It was a welcomed addition at our seder and for the week to come! It lasted throughout Passover kept wrapped at room temperature.

Chocolate Almond Souffle Cake

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Chocolate-Almond Souffle Cake (adapted from Coffee Cakes)

Yield: 1 8-inch square cake or 1 9-inch round cake

nonstick cooking spray

1 1/3 cups (5 1/2 ounces) slivered or raw whole almonds

4 ounces bittersweet or semisweet chocolate

6 large eggs, separated

1/8 teaspoon salt

1/4 teaspoon lemon juice (instead of the 1/8 teaspoon cream of tartar in the original recipe)

2 tablespoons plus 1 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup matzah cake meal (instead of 1/2 cup all-purpose flour called for in the original recipe)

Directions:

Please see Life Can Be Simple  for the full directions for this recipe. Other than the pan size and ingredient modifications noted above I followed the recipe as written.

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Check out The Home Bakers and see other interpretations of Chocolate-Almond Souffle Cake and other coffee cakes featured on The Dinner Pages

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Ebony and Ivory: Passover Cookies Two Ways

Whether you celebrate Passover or not, try these Mexican Chocolate Passover Cookies and Passover Chocolate Chip Blondies!

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I was really excited about this month’s Improv Cooking Challenge and creating a recipe on the Ebony and Ivory theme. But, life happened, and I’ve got a lot going on right now so my writing has taken a bit of a back burner even though I’ve still been cooking up a storm and building up my repertoire of recipes to share later on. So I was going to bow out of the challenge. However when doing my Passover baking I realized the desserts I was already planning to make would be perfect. Alone, they both qualify as ebony and ivory. The Mexican Chocolate Cookies are lovely dark treats with a crispy outside and chewy interior, lightened in color by a coat of powdered sugar. In contrast, my Passover Blondies are, well, blonde in color (we’ll call it ivory) and studded with yummy ebony chocolate chips. So they’re both black and white and together, as you can see, they exemplify light and dark, ebony and ivory.

Passover Cookies Two Ways

Now as some of you may know, Passover can be challenging to bake for since a lot of my typical ingredients for baking are out of the question. No flour is a big one. So creativity is essential to come up with substitutions that don’t taste like cardboard. I’m proud to say that my Passover guests agreed that these desserts would be delicious year round. One other great thing about both of these recipes is that they’re both gluten free and dairy free too.

Mexican Chocolate Passover Cookies

Just as a heads up, both recipes take a little bit of planning ahead, the Mexican Chocolate Cookies because the dough needs to be refrigerated for several hours or overnight before shaping and baking, and the blondies because you need vanilla sugar. Now if you already have vanilla sugar you’re golden, but if not it takes 24 hours to make. But overall they are both easy without excessive hands on time.

Passover Chocolate Chip Blondies

These desserts are lovely to serve as a seder dessert (so pin for next year, I know I’m a little late for this year but I couldn’t get the cleaning, prepping, baking, AND blogging done in advance) but they are truly fantastic anytime during Passover or otherwise. Despite my Ebony and Ivory theme, no need to be strictly black and white and only enjoy these treats during Passover!

Passover Cookies Two Ways

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Mexican Chocolate Passover Cookies (adapted from The Holiday Kosher Baker)

Yield: 2 1/2 dozen cookies

1/3 cup vegetable oil

1 cup sugar

1/2 cup unsweetened cocoa powder

2 large eggs

1 teaspoon vanilla

1 cup potato starch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup confectioners’ sugar

Directions:

1. In a mixing bowl combine the oil, sugar, cocoa, eggs, and vanilla. Then add in the potato starch, salt, and cinnamon and mix until fully combined. Refrigerate overnight (I refrigerated mine for 7 hours which was enough).

2. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll walnut sized pieces of cookie dough in confectioners’ sugar then place on the cookie sheet at least 1 1/2 inches apart.

3. Bake for 14 minutes. The cookies will still be somewhat soft, but not raw. Let cool slightly then transfer to a wire rack to cool completely.

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Passover Chocolate Chip Blondies (adapted from The Holiday Kosher Baker)

Yield: 24 bars

nonstick cooking spray

2 cups granulated sugar

2 large eggs

1 cup vegetable oil

2 tablespoons vanilla sugar (see below)

3 1/4 cups ground almonds or almond meal

1/4 cup potato starch

1 cup chocolate chips (I used semi-sweet)

Directions:

1. Preheat the oven to 350F. Coat a 9×13-inch baking pan with nonstick spray then fit in a piece of parchment paper to coat the bottom and sides of the pan. Coat the parchment with cooking spray as well.

2. Beat together the sugar, eggs, oil, and vanilla sugar in a mixing bowl with an electric mixer until combined. Add in the ground almonds and potato starch and mix fully. Stir in the chocolate chips, then add the batter to the prepared pan.

3. Bake for 35-40 minutes, until the edges are brown and a knife inserted into the center comes out clean. Let cool then remove the parchment paper from the pan and cut into bars.

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Vanilla Sugar

Yield: 1 cup

Slice a vanilla bean down its entire length. Add to a container of granulated sugar. Cover and let sit overnight.

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Check out other bloggers’ takes on the Ebony and Ivory Improv Cooking Challenge theme here:

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