pesach desserts | Imamother

realeez

Tue, Mar 13 2012, 9:19 pm

Flourless Chocolate Cake
8 ounces bittersweet chocolate
1 cup unsalted butter, margarine or oil 1 1/2 cup sugar
6 large eggs
1 cup cocoa powder

Preheat oven to 375° and grease 9x13 inch baking pan. Line bottom with parchment paper. Melt chocolate with butter in a double boiler or metal bowl in a saucepan with boiling water. Remove from heat and mix in sugar and eggs, whisking well. Stir in cocoa until combined. Pour batter prepared pan and bake for 30 minutes, until top forms a thin crust. Freezes well and tastes great straight from the freezer!

Strawberry2

Wed, Mar 14 2012, 3:48 pm

Praline Mousse
By: Chay Dina Braun (Binah Magazine)
Rich yet light, this is the perfect sweet ending to a meal. After tasting this mousse, I'm sure you'll add it to your year-round recipes.
Yield:1 9x13 pan or 12 individual servings.

Mousse: 7 oz. chocolate
1/4 cup oil
1 tsp. coffee dissolved in hot water
7 eggs, separated
3/4 cup sugar, divided

Praline: 1 cup ground filberts or hazelnuts
1/2 cup sugar
2 Tbs. oil

Directions:
To prepare the praline, preheat oven to 375. Mix together ingredients and spread on a cookie sheet. Bake for 12-14 minutes until toasted, mixing once midway through. Allow to cool.
To prepare the mousse, melt chocolate using a double broiler. Remove from flame and add oil and diluted coffee. Let cool a bit until it looks thickened.
Beat yolks with 1/2 cup sugar. Add the chocolate mixture and beat well.
In a separate bowl, beat egg whites until stiff. Slowly add 1/4 cup sugar. Gently fold whites into chocolate mixture. Fold in the nut praline, reserving some for garnishing, if you like. Freeze until use.

Strawberry2

Wed, Mar 14 2012, 3:55 pm

Layered Ice Cream Cake
By: Chaya Dina Braun (BInah)
Yield:3 loaf pans

Ingredients:
Chocolate Layer
4 eggs, separated
3/4 cup sugar
1/3 cup oil
1/4 cup premium cocoa (diluted in 1/3 cup water)
Vanilla Layer:
4 eggs, separated
3/4 cup sugar
1/3 cup oil
1/3 cup water
2 T vanilla sugar
Coffee Layer:
4 eggs, separated
3/4 cup sugar
1/3 cup oil
1/3 cup water
1 T vanilla sugar
1 1/2-2 T coffee, diluted in 1 T of hot water
Directions:
To prepare the chocolate layer, beat egg yolks with 1/2 cup sugar. Add oil, water and cocoa. Beat egg whites until stiff. Add 1/4 cup sugar while mixing. Fold together the chocolate mixture and the egg whites. Divide between 3 loaf pans adn freeze for approximately 20-30 minutes until firm.
Once the chocolate layer is well frozen, follow the above directions to prepare the vanilla layer. Pour on top of the chocolate layer and freeze.
Once the vanilla layer is well frozen, follow the above directions once more to prepare the coffee layer. Pour on top of the vanilla layer and freeze.
Freezing the ice cream layers very well in between each layer will give you perfectly neat and even layers.

CatLady

Wed, Mar 14 2012, 4:13 pm

This is Marcy Goldman's creation - I make it during the year using saltines, and during Pesach using matzo. Warning: This is totally irresistible! In fact, I've seen it referred to as "crack", and not just for its breakaway qualities!

Caramel Matzo Crunch
5 pieces matzah
2 sticks (1 cup) butter
1 cup brown sugar
3/4 cup chocolate chips
Walnuts (optional)

Instructions

Preheat oven to 375 degrees.
Line two cookie sheets with foil. Cover the foil with parchment paper.
Line the sheets with matzah, adding extra pieces to fill the sheet.
In a saucepan, bring butter and brown sugar to a boil. Cook for three minutes stirring constantly.
Remove sauce from heat and pour over the matzah.
Put the baking sheets in the oven and reduce heat to 350 degrees. Bake for 15 minutes. If matzah starts to burn, reduce heat to 325 degrees.
Remove matzah and sprinkle with chocolate chips. Let stand for 5 minutes and spread the chocolate over the matzah. While warm, break into pieces and chill in the freezer until set.

Della

Wed, Mar 14 2012, 5:06 pm

CatLady wrote:

Can this be made parve with margerine instead of butter?

Della

Wed, Mar 14 2012, 5:08 pm

This look and taste like Hostess yodells:

YODELLS

6 eggs separated
¾ c sugar, divided
Pinch of salt
1 vanilla sugar
1/3 c cocoa

Preheat oven to 375

Beat egg whites with ¼ c sugar and salt
Beat yolks with ½ c sugar and vanilla sugar; add cocoa and mix well
Fold in whites
Line a cookie sheet with parchment paper, spray. Pour batter, bake 15 minutes. Let cool.

Beat 10 oz whip and ½ package pudding.

Peel cake off paper. Spread cream on top. Cut vertically into 2 or 3 long strips. Fold over. Freeze. Cut into pieces.

Melt 8 oz baking chocolate and 1 stick margarine. Dip yodels into glaze. Refreeze.

Can drizzle while chocolate on top.

Last edited by Della on Mon, Apr 09 2012, 11:15 pm; edited 1 time in total

OOTBubby

Wed, Mar 14 2012, 6:46 pm

Monsey Mom wrote:

This look and taste like Hostess yodells:

YODELLS

6 eggs separated
¾ c sugar, divided
Pinch of salt
1 vanilla sugar

Preheat oven to 375

Beat egg whites with ¼ c sugar and salt
Beat yolks with ½ c sugar and vanilla sugar; add cocoa and mix well
Fold in whites
Line a cookie sheet with parchment paper, spray. Pour batter, bake 15 minutes. Let cool.

Beat 10 oz whip and ½ package pudding.

Peel cake off paper. Spread cream on top. Cut vertically into 2 or 3 long strips. Fold over. Freeze. Cut into pieces.

Melt 8 oz baking chocolate and 1 stick margarine. Dip yodels into glaze. Refreeze.

Can drizzle while chocolate on top.

You mention cocoa in the instructions but not in the ingredient list. How much cocoa is used? And no potato starch or anything like that?

shanie5

Thu, Mar 15 2012, 10:23 pm

Monsey Mom wrote:

1/2 package of pudding is vanilla pudding?
And how much vanilla sugar in a packet? I use the tub size of vanilla sugar.

ra_mom

Thu, Mar 15 2012, 10:26 pm

shanie5 wrote:

Monsey Mom wrote:

1/2 package of pudding is vanilla pudding?
And how much vanilla sugar in a packet? I use the tub size of vanilla sugar.

1 packet vanilla sugar + 1 Tbsp vanilla sugar = 1 tsp vanilla extract

mushi

Thu, Mar 22 2012, 8:05 pm

B"H

Bananas with Almond Brittle

2 cups/400 g granulated sugar
2 cups/225g whole almonds (roasted)
6 bananas, cut in half lengthwise
1/2 cup/50 g golden brown sugar (C and H makes a Pesahdik brown sugar)

Line a baking sheet with parchment paper. Place the granulated sugar in a heavy medium saucepan over medium-high heat. Cook until the sugar dissolves and turns light golden brown. Add the almonds and stir to coat in the melted sugar.
Pour the almond mixture onto the prepared baking sheet and spread it in an even layer. Allow the brittle to cool, then break it up into pieces. Place the brown sugar on a plate.
Using a small sharp knife, score the flesh side of the bananas. Press the bananas flesh side down in the brown sugar to coat thickly. Heat a large nonstick frying pan over medium-high heat. Place the bananas, sugared side down, in the pan and cook for 2 minutes, or until the sugar has caramelized. Transfer the caramelized bananas to plates and serve with the almond brittle.

Mangoes Cooked in a Coconut Caramel

½ cup sugar
2 tablespoons water
1/3 cup unsweetened coconut milk (*see recipe below)
2 mangoes cut into 1-inch cubes.

Stir the sugar and water in a heavy medium sauté pan over medium heat until the sugar dissolves. Moisten a pastry brush with water and wipe down the sides of the pan to prevent sugar crystals from forming.
Simmer without stirring until the syrup is a light golden color, about 5 minutes. Add the coconut milk and stir gently until the sauce is smooth. Simmer for 1 minute to thicken slightly. Add the mango and toss in the pan for about 2 minutes, or until the mango is heated through.

*Homemade coconut milk

Start with a bag of unsweetened shredded coconut and measure it into a bowl.
For every 1 cup of coconut you will need 1 cup of boiling water. Pour the boiling water over the coconut in a blender. I used 2 1/2 cups coconut and 2 1/2 cups water.
Puree for 2-3 minute. Line a bowl with cheesecloth and pour coconut mixture into cheesecloth.
Squeeze out all the liquid from the coconut by picking up the cheese cloth and squeezing.
That is it, store in the fridge
Fresh coconut milk should be used within 2 or 3 days and should be refrigerated.

OOTBubby

Mon, Mar 26 2012, 1:30 pm

Monsey Mom wrote:

I just took the cake part out of the oven to cool. It seems awfully thick to be able to roll if I cut it vertically into 3 strips (and 2 strips will make awfully fat pieces) -- unless it falls a lot as it cools.

Did anyone make this who can clarify the filling and rolling?