2 cups (4 sticks) unsalted butter or unsalted
1 cup brewed, warm coffee
16 ounces semi-sweet chocolate, coarsely chopped
8 eggs, at room temperature
1 cup granulated sugar
2 tablespoons Passover vanilla sugar
1/4 teaspoon salt
Glaze (recipe below)
Preheat the oven to 350°F. Line the bottom of
9-inch springform pan with parchment paper. In a heavy saucepan
set over low heat or in a double boiler, melt the butter or
margarine with the coffee, mixing well. Remove from the stove
and add the chocolate, stirring to melt. Cool the chocolate very
well before proceeding. Meanwhile, in the bowl of an electric
mixer, whip the eggs with the granulated and vanilla sugars and
salt on high speed for 10 minutes. Whisk one-third of the cooled,
melted chocolate into the egg mixture until thoroughly
incorporated. Add the remaining melted chocolate and blend the
batter gently but well. Pour into the prepared
pan and bake for 50 to 55 minutes. The cake is done when the top
has a slight crust and seems set. If it rises too fast, reduce
the heat to 325°F. The cake may rise and fall, but that is fine.
Cool the cake to firm it up, then refrigerate for several hours.
Servings: 14 to 20.
1 cup semi-sweet chocolate chips
2 tablespoon unsalted butter or Passover margarine
In a double boiler, melt the chocolate chips with the butter or
margarine, stirring to melt evenly. Cool, then pour over the
chilled cake before serving, or offer separately as a topping
sauce. Alternatively serve the cake with pureed raspberries or
strawberries. Or dust the top with cocoa and garnish the center
with sliced strawberries.
Italian Passover Cake
1 and 1/2 cups almonds (not
1 cup sugar + 1 pinch salt
5 eggs, separated
grated zest of 1 orange
15 oz. bittersweet chocolate
1 tablespoon matzo meal (optional)
Preheat the oven to 350°F.
Grind the almonds in a food processor with 1/4 cup of the sugar
until fine and powdery. Beat the yolks with the remaining sugar
and orange zest until thick and pale. Grate 4 ounces of the
chocolate and fold into the batter. In a separate bowl, beat the
egg whites with a pinch of salt until soft peaks form. Stir the
almonds and matzo meal into the yolks until well mixed. Gently
fold in the egg whites, taking care not to deflate the batter.
Pour the batter into an oiled 8" springform pan. Bake 30 minutes,
or until a cake tester inserted in the middle comes out clean.
Cool on a rack. Melt the remaining chocolate in a double boiler.
Cool to room temperature, then spread onto the cake. Decorate
with a few whole almonds. Serves 8 to 12.
Submitted by: Alice
8oz (225 g) margarine or
1lb (450g) plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
6oz (175g) sugar
2oz (50g) mixed candied peel
small amount of milk
pinch of salt
Soak the saffron in salted
cold water overnight. Preheat the oven to 350°F (Gas Mark 4,
180°C). Grease and line a 9 inch (23cm) round cake tin making
sure greaseproof paper stands above the top of the tin. Sift
together the flour and bicarbonate of soda and rub in the
margarine or butter. Mix in the candied peel, currants, sugar
and sultanas. Stir in the strained saffron water and beaten
eggs, then add enough milk to form a dropping consistency. Beat
well and turn into the baking tin. Bake for one and a half to
two hours. If a warm skewer comes out clean, remove from oven
and leave to cool for 10-15 minutes before turning onto a wire
rack to cool.
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine