I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This flourless chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.Read More
Flourless chocolate torte is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.
The flourless chocolate torte can be prepared in advance, wrapped well and refrigerator for a few days or frozen for a couple of weeks. This leaves you with less work to be done on Passover. Just decorate with some fresh berries and enjoy a slice of rich, chocolatey goodness after your dinner.Read 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 chocolate lava cakes. 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. Read More