Every year I make matzo crack at Passover, because I don’t think I’d be invited back to the Davis family seder if I didn’t. This year I am on a bit of a homemade marshmallow kick, so I thought why not combine two of my favorites into one CRAZY delicious and fun dessert. Bang, it’s a new classic in my house.
Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of color and blooms. But, as a nod of respect to this past winter and all of its fury, I created an all white blanket of roses over a swirl of wild color within. (more…)
Next week is the beginning of Passover. I love this holiday for the ritual, the gathering of wonderful people and the challenge to come up with new desserts worthy of the day. This cake was inspired by a conversation I had with Deb Perelman about Dobos Tortes, which is a cake made up of many layers (7 to be exact) of sponge cake, separated with chocolate buttercream and topped with a layer of caramel. It is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. Dobos Torte (Hungarian), Deberge Cake (New Orleans), Seven-Layer (I think of this as a Jewish cake from New York, but as soon as I write this, I’m sure I’ll hear from folks who will correct me) and Drum cake (I’ve never heard it called this before, but just read it on Wikipedia).
Purists beware, my cake is so loosely based on the cake I described above, that it will make some of you squirm. Stick with me, give it another name if you need to, but try this version, it is delicious. One of my very favorite Jewish desserts are poppy seed hamantashen, which I need to make for you soon. They are cookies stuffed with sweetened poppy seeds. I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I left off the caramel top and added chocolate shavings. But, if you want to add a bit of caramel, for tradition sake, then why not make a batch of my Caramel Matzo and use it to decorate the top.
Baking cakes without flour is something of a magic trick. The only saving grace to the baker during Passover is matzo cake meal, and it can be a touch overbearing if used all on its own. To create a sponge cake that is both delicious and light, adding a bit of potato starch to the recipe is key. (more…)
If the Chocolate Lava Cake is too much last minute preparation for you, here is another decadent chocolate option for your Passover dinner. It isn’t exactly a 5 minute a day recipe, but it can be done ahead and leave you to relax with your friends and family on Passover. It is rich layers of Flourless Chocolate-Almond cake and glossy chocolate ganache. (more…)
The chocolate lava cake has got to be one of the most popular desserts to ever hit American dessert menus. The story goes that Jean-George Vongerichten created it in New York, sometime in the 80s. Others claim it goes farther back in history and should be credited to the French. Whoever was the first to pull a chocolate cake from the oven too soon, to discover that it was thoroughly baked on the outside and still warm and gooey on the inside, was a genius. Since the 80s nearly all restaurants have created a version of this cake. Some of the recipes, including Vongerichten’s, are not actually flourless, but for Passover it must be. The version I have created is made with bittersweet chocolate, cocoa powder, butter and egg whites. It is just a touch lighter in texture than many recipes, due to the whipped egg whites. If you need to make the dessert parve (no dairy), you can replace the butter with your favorite margarine or butter substitute, but not oil. These can be prepared a few days ahead, refrigerated and baked just before serving. (more…)
I baked this cake for my dear friend Jen’s 40th Birthday. Just a private little torte for one, or 5 if she decided to share with her family. She’d had a lavish soiree at D’Amico Kitchen and phenomenal cupcakes from my favorite Minneapolis bakery, The Salty Tart. On the quiet Tuesday of Jen’s actual birthday she needed a cake. Her favorite sweet combination is chocolate and peanut butter. I decided to combine my devil’s food with a peanut butter buttercream icing. Because Passover is on my mind I tried my devil’s food recipe with matzo meal and it is a revelation, I may even prefer it and that is saying something! Matzo meal is something I usually only have on hand this time of year, but I may start to keep it in my pantry just for this recipe.
To get the evenly spaced stripes on the cake I used a cake decorating comb, which allows you to fancify your torte quickly and easily.
Other Favorite Passover Desserts: