aish.com > Holidays > Passover > Cookbook > Courses

Desserts

May 9, 2009 | by Aish.com

Chocolate Mousse, Meringue Cookies, Poached Pears, and more...

       
    Banana Cake
    Ingredients
     

7 eggs, separated
1 cup mashed bananas (2-3 very ripe bananas)
1 cup sugar
3/4 cup potato starch
1 teaspoon cinnamon
1 bag (2 cups) chocolate chips
 

    Preparation
     

Preheat oven to 350 degrees F. Lightly grease a tube pan.

Beat egg yolks. Add sugar slowly, beating constantly. Add bananas, potato flour and cinnamon and mix well. Beat egg white until stiff and fold into banana mixture. Pour into prepared pan and bake for 45 minutes. Cool briefly and remove from pan. In a small saucepan, melt chocolate chips and smooth over cake as glaze.

       
    Chocolate Decadence
    Description
     

This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.

    Ingredients
     

1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch
 

    Preparation
     

Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8-inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar)
Serves 10 – 12.

       
    Chocolate Freezer Cookies
    Ingredients
     

6 ounces (1/2 bag) chocolate chips
3 egg whites
1 package vanilla sugar
1 cup sugar
1/2 cup ground nuts
 

    Preparation
     

Preheat oven to 350 degrees F. Melt chocolate and let it cool. Beat egg whites with vanilla until stiff. Gradually add sugar. Fold in chocolate and nuts. Drop 1 teaspoon at a time on a greased cookie sheet. Bake for 15 minutes. Remove when cool to touch. Store in freezer.

       
    Chocolate Mousse Cake
    Description
     

This is a big hit. It could be made during the year as well but I like to save it for a Passover treat.

    Ingredients
     

8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla
 

    Preparation
     

Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen.
Serves 10.

       
    Dried Fruit Compote
    Description
     

A Passover standard

    Ingredients
     

1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water
 

    Preparation
     

In a large bowl let the dried fruit and apricots soak in enough cold water to cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove pan from heat and allow to cool. This compote may be made up to one week in advance and kept covered and chilled. Serve at room temperature.
Serves 10.

       
    Famous Passover Brownies
    Description
     

These are really good, a little more like fudge than brownies. Their presentation isn't the most beautiful but their taste makes up for it. They can be served at room temperature or right out of the refrigerator (my favorite way)

    Ingredients
     

1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1 cup cocoa
1 bag (2 cups) chocolate chips
 

    Preparation
     

Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes.

Makes 16 brownies. Recipe can be doubled. It's so easy, your children can make this one. Can also vary it by adding marshmallow cream.

       
    Mango Almond Macaroon Torte
    Description
     

This recipe is a bit more effort but it is really beautiful and delicious And all your guests will ooh and aah. Thanks Debbie.

    Ingredients
     

1/4 cup brown sugar
1 teaspoon minced fresh ginger
1-1/2 tablespoons lime juice
3 large ripe mangos
1 cup blanched whole almonds
1/3 cup matzah meal
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lime zest
3 egg whites
 

    Preparation
     

Preheat oven to 350 degrees F. Lightly grease a 9" round cake pan. Put brown sugar, ginger and lime juice in prepared pan and place over low heat. Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat. Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar mixture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside. Place almonds in food processor and process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest. Process until combined. In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread almond mixture over the mangos. Bake for about 30 minutes until crust is lightly browned around the edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving.
Serves 8-12.

       
    Meringue Cookies
    Ingredients
     

3 egg whites
1 cup sugar
1 cup chocolate chips
 

    Preparation
     

Preheat over to 250 degrees F. Beat egg whites until they hold their shape but are still soft. Gradually add sugar and beat until stiff. Fold in chocolate chips. Spoon onto foil lined cookie sheet. Bake for 1 hour.

Variation: Eliminate chocolate chips, make larger cookies and use small glass to make medium-sized indentation in meringues before baking. You will now have meringue shells to fill with sorbet, mousse or fresh fruit for a "fancy" dessert.

       
    Passover Candy
    Description
     

This delicacy comes from my friend Holly's kitchen and if she says they are delicious, I believe her. You can use your imagination to create variations – think coconut, macadamia nuts etc. You could also leave out either the apricots or the marshmallows.

    Ingredients
     

3 cups chocolate, chopped (use milk chocolate, bittersweet, semisweet or white chocolate, depending upon taste preferences and if you want it to be parve or dairy)
1-1/2 cups toasted matzah farfel
3/4 cup toasted chopped nuts (pecans, cashews)
1/4 cup dried apricots, diced
1/4 cup chopped marshmallows
1/4 cup raisins (optional)
 

    Preparation
     

Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with wax paper. Drop tablespoons of chocolate mixture onto the paper. Refrigerate until candy is hardened. Remove candy from wax paper and place in plastic ziploc bags. Store in freezer.

       
    Passover Cookies
    Ingredients
     

1-1/2 cups matzah meal
1-1/2 cups matzah farfel
1-1/2 cups sugar
1cup raisins
1 cup walnuts
1 cup chocolate chips
1 teaspoon cinnamon
3 eggs
2/3 cup vegetable oil
 

    Preparation
     

Preheat oven to 350 degrees F. Mix together first seven ingredients. Add eggs and oil and stir until well blended. Drop by tablespoons onto greased cookie sheets. Bake for 15 minutes.

       
    Chocolate Crinkle Cookies
    Description
     

You'll hardly believe it's a passover cookie. A great recipe from the cookbook, "A Taste of Tradition", by Tamar Ansh

    Ingredients
     

2 cups potato starch
3/4 cup oil
3/4 cup cocoa
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 cups powdered sugar for rolling cookies

    Preparation
     

With a hand blender, mix together the cocoa, oil, and sugar. Beat in eggs, one at a time. Add vanilla. Add in dry ingredients and mix until the batter resembles thick paste. Chill batter several hours or overnight covered in fridge. If very liquidy after it's been chilled, you may need to add a bit more potato starch. Preheat oven to 350F/ 180C . Roll batter into balls, then roll each cookie ball in the powdered sugar until well coated. Space evenly apart on a lined cookie sheet. Bake for 10-15 minutes until just starting to crinkle. Let the cookies cool off on the baking sheets for five minutes. Then remove gently with a spatula. They spread out a lot and are delicate to handle. Freezes well.

       
    Magic Bars
    Description
     

This is an unusual and delicious dessert by Elizabeth Kurtz.

    Ingredients
     

"Cookie" crust:
In a food processor, process 1 can macaroons – any flavor - into crumbs.
Melt 5 tablespoons margarine.
Mix together and spread in a 9 x 13 tray.

Layer on top:
1 cup semi-sweet chocolate chips
1 cu




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