Best recipe for Passover dessert?

Question

I volunteered to bring dessert for seder both nights. What is your all-time best dessert recipe (kosher for Passover, of course?) Thanks!

Answer 1

hi there, this is my favourite passover dessert, its a Chocolate Ganache Torte with Caramel Sauce, its yummy and very very easy to make...hope you enjoy it...and chag sameach!!!

ingredients
4 tbsp unsalted butter, melted
7 tbsp sugar
1 cup pecan halves


Place pecans and sugar in food processor and grind until pecans are medium ground. Place in stainless bowl and mix in melted butter.

Place in 10-inch spring form pan and pack evenly in bottom only.

Bake in 350-degree oven for 6-8 minutes, until golden brown, then cool.
Filling
Ingredients
16 oz. bittersweet chocolate, melted
1 pint heavy whipping cream
1 egg yolk
pecan halves for garnish


Place melted chocolate in food processor with cream and blend until smooth. Add egg yolk and scrape bowl; continue blending until fully incorporated.

Place mixture evenly in spring form pan. Place pecan halves around the outside of torte and chill for at least one hour before serving.
Caramel Sauce
Ingredients
4 tbsp unsalted butter
7 tbsp sugar
1/2 cup heavy whipping cream


Melt butter, add sugar and whisk until bubbling. Slowly add cream and bring to a boil. Cool until lukewarm.

Answer 2

Passover Sponge Cake
INGREDIENTS
8 egg yolks
1 cup white sugar
1 tablespoon orange zest
3/4 cup matzo cake meal
1/4 cup potato starch
8 egg whites
1/2 cup white sugar
1 1/2 tablespoons fresh orange juice
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

*For chocolate sponge cake add 1/2 cup of cocoa to the batter.

Answer 3

Brownies (Pareve, Passover)

INGREDIENTS:
12 oz. chocolate chips (pareve)
6 eggs
3 sticks margarine (pareve)
2 1/2 c. sugar
1 1/2 c. cake meal
3/4 tsp. salt
3 Tbsp. instant coffee granules

PREPARATION:
1. Melt chocolate and margarine.
2. While still hot, add coffee granules.
3. In a separate bowl, beat eggs, sugar, and salt. Add chocolate mixture, and then add cake meal.
4. Grease a 9x13 inch pan. Pour batter into pan.
5. Bake at 325 degrees Fahrenheit for 40 to 45 minutes.
NOTE:
For the brownies to be pareve and kosher for Passover, all ingredients must be pareve and kosher for Passover.


Chani Caplands Fallen Chocolate Souffle Torte (Parve, Passover

INGREDIENTS:
1/4 cup blanched almonds (1 oz.)
3 Tb potato starch
1 cup sugar
1/2 cup boiling water
3 ounces of bittersweet or semi-sweet chocolate, chopped fine
1/2 cup unsweetened cocoa
2 egg yolks
1 Tb brandy
4 egg whites (room temperature)
Optional Raspberry glaze:
1/4 cup red currant jelly or seedless raspberry jam
1 pint of raspberries

PREPARATION:

1. Position the rack in the lower third of the oven and preheat to 375 degrees Fahrenheit. Place a round of parchment paper in the bottom of the pan and spray the sides with vegetable oil spray.

2. In a food processor or blender, grind the almonds with the flour until very fine. Set aside.

3. Combine the chopped chocolate, cocoa, and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in the egg yolks and brandy. Set aside.

4. Beat the egg whites in a medium mixing bowl on medium speed until soft peaks form. Gradually sprinkle in the remaining sugar and beat on high speed until stiff but not dry. Whisk the potato starch and almonds into the chocolate mixture to lighten it, Fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.

5. Bake for 30-35 minutes, or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. Torte will sink like a souffle.

6. Taking care not to break the edges of the torte, slide a knife between the torte and the pan and run it around the pan to release the cake completely. Invert cake onto a plate and remove pan and paper liner. Turn right side up on a cardboard circle or platter.

NOTE:

Torte may be stored, covered, at room temperature for one day or frozen for up to two months.