Passover Desserts

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* Exported from MasterCook *

 

Caramel Matzah Crunch

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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4 unsalted sheets of matzah -- (4 to 6)

1 cup unsalted butter or unsalted Passover

margarine

1 cup brown sugar -- packed firm

3/4 cup chocolate chips or semi-sweet chocolate -- coarsely

chopped

 

Preheat oven to 375°F.

 

1. Line a cookie sheet completely with foil. Cover the foil with baking

parchment. Line bottom of pan evenly with

matzah boards, cutting extra pieces of matzah, as required, to fit any

spaces on the cookie sheet as evenly

as possible.

 

2. Combine margarine or butter and brown sugar in a heavy-bottomed

saucepan. Cook over medium heat,

stirring constantly, until mixture comes to a boil. Continue cooking 3 more

minutes, stirring constantly. Remove from

heat and pour over matzah.

 

3. Place in oven and immediately reduce heat to 350°F. Bake 15 minutes,

checking every few minutes to make

sure mixture is not burning (if it seems to be browning too quickly, remove

from oven, lower heat to 325°F, and

replace).

 

4. Remove from oven and sprinkle matzah boards immediately with chopped

chocolate or chips. Let stand 5

minutes then spread melted chocolate over matzah. While still warm cut

into squares or odd shapes. Chill in

refrigerator until set.

 

Source:

" Bon Appétit, April, 1997 "

 

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Per serving: 2973 Calories (kcal); 234g Total Fat; (67% calories from fat);

9g Protein; 248g Carbohydrate; 497mg Cholesterol; 1948mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat;

16 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 2394 0 902633

 

 

* Exported from MasterCook *

 

PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces bittersweet (not unsweetened) or -- chopped

semisweet chocolate

1 cup unsalted kosher-for-Passover pareve -- (2 sticks)

(non-dairy) margarine

8 large egg yolks

1 cup plus 1/3 cup sugar

5 large egg whites

Paper doily

Fresh raspberries (optional)

RASPBERRY SAUCE

 

Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2

3/4-inch-high sides with parchment paper. Stir chocolate and margarine in

heavy medium saucepan over low heat until melted and smooth. Remove from

heat. Cool until lukewarm.

 

Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale

and very thick, about 4 minutes. Add chocolate mixture in 2 additions and

beat until well blended. Using clean dry beaters, beat egg whites in

another large bowl until foamy. Gradually add 1/4 cup sugar and beat until

whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture.

Fold in remaining whites in 2 additions. Transfer batter to prepared pan.

 

Bake torte until crust forms on top and tester inserted into center comes

out with some moist batter and some moist crumbs still attached, about 55

minutes (top may crack). Run small sharp knife around torte to loosen. Cool

in pan on rack (torte will fall and crack). Remove pan sides. Invert torte

onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store

at room temperature.)

 

Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop

torte. Sift ground sugar over doily; gently remove doily. Garnish torte

with raspberries, if desired. Serve with Raspberry Sauce.

 

Source:

" Bon Appétit, April, 1999 "

 

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Per serving: 133 Calories (kcal); 4g Total Fat; (27% calories from fat); 4g

Protein; 20g Carbohydrate; 170mg Cholesterol; 33mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 1 1/2 Other Carbohydrates

 

NOTES : Perfect for the Jewish holiday, this flourless torte has an airy

soufflé-like texture.

The sauce adds a special-occasion touch.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

RASPBERRY SAUCE

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 12 oz pkgs. frozen unsweetened raspberries -- thawed, with

juices

1 cup sugar

 

Purée raspberries with juices and sugar in processor until smooth. Transfer

mixture to strainer set over bowl; press on solids to extract as much

liquid as possible; discard solids in strainer. (Can be made 2 days ahead.

Cover and refrigerate.)

 

 

Source:

" Bon Appétit, April, 1999 "

Yield:

" 3 cups "

 

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Per serving: 774 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 200g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

13 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0