| The following looks like it would be acceptable during Passover.
Also, if ground almonds are ok, I could post a very good torte
made with almonds, cocoa, and eggs. It came from Usenet. I haven't
tried it, but I've done a number of similar recipes.
Martin.
Here is the Chocolate Torta as originally posted to Usenet.
Torta Di Cioccolata Alla Sanna
from Chocolatier, Vol. 1, No. 1
The Mocha Divine Cake, originally created by Sanna
Cohen of Sanna's Restaurant in Philadelphia, is delicious
proof of how chocolate is translated on a transcontinental
scale. The original recipe called for a sweeter, milkier
chocolate for the cake, but the customers at Washington
Square Bar and Grill in San Francisco wanted a denser, more
bittersweet taste in their desert, so the recipe was altered
to fit the needs of the restaurant's clientele and renamed
in honor of its creator, Torta Di Cioccolata alla Sanna.
1 pound sweet butter
1 cup plus 2 tablespons sugar
1 cup plus 2 tablespoons espresso or french roast coffee
12 ounces bittersweet chocolate
4 ounces unsweetened chocolate
8 large eggs
1. Preheat oven to 350 degrees. Line a 9X3 inch false
bottom or spring- form pan with aluminum foil and grease and
flour generously. Set aside.
2. In saucepan, over LOW heat, melt together sweet butter,
sugar, and coffee.
3. Whisk the above ingredients together.
4. Add chocolate and continue to stir until melted.
5. Remove from heat and add the eggs, slightly beaten.
6. Whisk together and turn into prepared pan. Bake for
50-55 minutes. Cake is done when top has a crust and is dry
to touch. You can eat this as soon as it is cool enough, or
refrigerate up to 12-14 hours and eat it then.
Yields 12-14 servings
Note: This is a chocoholic's delight. No flour, one pound
of chocolate. It is very simple to make, and of course,
contains no calories.
**********************************************************
This article was posted as an addition to the above.
NOTE: Evidently some would be cooks in netland were confused as to
the meaning of "add 1 cup of coffee", thus I recently posted
the following addition.
Bon Apiteto
As the original poster of the Chocolate Torta recipe, let
me clear up the confusion. First of all, the coffee should
be LIQUID FRESHLY BREWED. You can also use a freeze dried
coffee provided you make it in the ordinary way as if you
were going to drink it. Think about it! Coffee grounds
are fit only for feeding to worms, and a cup of instant
coffee makes an awful lot of coffee. Can you imagine
the taste if you were to do those things? BLEAH! YUCH!
As an additional note, I have made some changes and I think
improvements in the original recipe. First, I used a regular
dark roast coffee instead of French roast. My first torta was
a little heavy on the French coffee flavor for my taste. This
seems to work much better. Second, I add 2 tsp of vanilla extract.
This adds flavor and cuts the taste of so many eggs. Finally,
I added 2 tablespoons of flour. This helps the cake set up
faster. This is a real trick as you can not add flour to
the hot butter chocolate mix. The alternatives are to try to mix
the flour with the eggs, or better save a little coffee aside,
mix the flour with it, and add at the last moment before
placing in the oven. Be sure to mix well with a wisk.
This is a VERY RICH Torta. I have served it to many friends
with much praise and requests for the recipe. My gourmet
group went wild over it. Needless to say, this torta goes
a long way, since only a small slice will suffice. Therefore,
I managed to cut the recipe exactly in half, bake in a 6 X 3
inch spring form pan for 35-40 min at 350, with great
results. This still makes plenty of torta for all.
I have also used a 6.5 inch ceramic souffle dish. Line
it with aluminum foil, butter and flour it, and when the
torte cools you can lift it out and peel the foil away.
It should be completely cool before you handle it too much.
As with most chocolate dishes, this one gets better with age.
It seems to reach its peak after about two days in the
refrigerator. Be sure to cover it to keep it from drying out.
d. l. philen akgua!dlp
|
| I don't mind eating things that are supposed to be "bad" for me for the
duration of Passover, such as all the eggs, but I just can't eat things
I am allergic to even once, such as chocolate.
Actually, not having chocolate doesn't bother me, but I really LIKE
oranges, and they cause real serious sinus problems for me (limes, too,
but not grapfruits, lemons, or citrons (etrog)).
We cleaned out another couple of areas of the house last night; Paul
and I have decided that we are *NOT* going to end up doing a cleaning
marathon the evening before the first seder; we are going to have most
of the house clean before that so we don't go into the holiday
exhausted. Especially since the second seder is at our place this
year! - our first seder at home in 7 years of marriage.
|
| These are among my favorite Pesach desserts -- recipes for hazelnut
cookies, excellent honey cake and brownies (as originally requested)
follow. I am sorry I didn't put them here before the holiday. Enjoy
them next year. I also make the Pecan Torte recipe from 'The Joy
of Cooking', several torte recipes from Maida Heater's dessert
cookbook, and Creme Caramel for dessert during Pesach. I've been
quite successful with substituting matzoh meal for bread crumbs
in torte recipes. However, I've had better luck with recipes which
call for oily nuts (like pecans) than with drier nuts (like almonds).
I was in Paris with relatives for two days during Pesach. I had
the pleasure of eating French matzohs and biscuits. The matzohs
are denser like a cookie and have a round lacy shape. I had wonderful
cookies (biscuits to them) which were sweet with orange and white
wine flavoring. These were lacy and the same texture as the matzohs.
Also -- you know how French people wipe up the last bits of sauces
with bread and eat it? Well, for Pesach, this family had matzoh
which was ground to a size bigger than matzoh meal but smaller
than farfel which they sprinkled on their plates and spooned up
to eat the last of the sauces in lieu of bread crusts. This meal
is sold commercially in France for exactly this purpose.
*****************************************************************
Greg's Aunt Harriet's Hazelnut Kisses
350 degree oven
1/2 pound ground hazelnuts
1 cup sugar
4 egg whites, beaten stiff
Mix 3/4 cup sugar with the ground nut meats. Beat the rest of the
sugar into the egg whites. Mix the nuts and the egg whites together.
Refrigerate 1/2 hour. Form into balls the size of a small walnut.
Decorate with hazelnut halves or candied cherries.
Bake ten minutes at 350 degrees. I bake these on parchment paper.
I find parchment paper in gourmet cooking shops or shops which sell
cake decorating supplies.
***********************************************************************
Frank's Six Egg Honey Cake
325 degree oven
6 eggs, separated
1/2 cup sugar
1/2 cup honey
Juice and rind of 1/2 lemon
1/2 cup cake Matzoh meal
3 tablespoons potato starch
1/2 cup ground pecans
Beat egg whites until stiff; gradually add the sugar. Beat yolks with
honey and lemon. Fold the egg mixtures together. Fold in the
remaining ingredients. Bake at 325 degrees in an ungreased 10 inch
tube pan for 55 to 60 minutes. Cool in the inverted pan.
***********************************************************************
National Geographic's WORLD Magazine's Passover Brownies
350 degree oven
1 stick margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup cake Matzoh meal
1/8 teaspoon salt
1 cup chopped nuts (optional)
2 (1 ounce) squares unsweetened chocolate, melted
Cream the margarine and sugar together. Add the eggs and beat. Stir
in the remaining ingredients. Pour the mixture into a greased 8 inch
square pan. Bake at 350 degrees for 30 minutes. Cut into squares
while hot. Cool the brownies in the pan.
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