Sweet, new ways to bring Passover meals to a close

April 12, 1995|By Jan Ellen Spiegel | Jan Ellen Spiegel,Colorado Springs Gazette Telegraph

Passover restrictions on leavening and flour needn't limit desserts to macaroons and plain, dry-nut tortes for the eight-day holiday, which begins at sundown Friday. Here are a few tasty suggestions.

This recipe is from Hershey's.

Chocolate-Apricot Torte

Makes 12 servings

1 1/3 cups butter

1 1/2 cups plus 1/3 cup sugar, divided

2/3 cup cocoa

5 eggs, separated

2 tablespoons water

1 teaspoon vanilla extract

1 cup ground, blanched almonds

3 tablespoons matzo cake meal

1/2 cup apricot preserves

CHOCOLATE CREAM FROSTING:

1/2 cup sugar

1/4 cup cocoa

1 cup whipping cream

1/2 teaspoon vanilla extract

Heat oven to 350 degrees. Line bottoms of two 9-inch round baking pans with parchment paper. Melt butter in medium saucepan over low heat. Add 1 1/2 cups sugar and cocoa. Stir until well-blended. Remove from heat, cool to room temperature. In large mixer bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until well-blended. Stir in water and vanilla. Stir together ground almonds and cake meal, stir about half mixture into chocolate batter. In small mixer bowl, beat egg whites until foamy, gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg-white mixture to chocolate batter, folding gently until well-blended.

Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks. Cool completely.

Place one layer on serving plate. Heat apricot preserves, strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer. Prepare frosting by stirring together sugar and cocoa. Add whipping cream and vanilla extract. Beat until stiff. Spread over top and sides of torte. Garnish with whole almonds.

This recipe is from Gourmet magazine.

Chocolate Nut Cake With Grilled Oranges

1 cup pecans

1 cup hazelnuts

1 cup almonds

1 cup walnuts

7 ounces fine-quality bittersweet chocolate, chopped

3/4 cup sugar

8 large eggs, separated

1 teaspoon freshly grated lemon zest

1 tablespoon freshly grated orange zest

12 navel oranges, peeled and sectioned

1/2 cup honey

Heat oven to 350 degrees. Lightly grease a 9-inch springform pan and line bottom with parchment paper. In batches, in a food processor, finely grind nuts, pulsing motor. Set aside. In processor, finely grind chocolate with 6 tablespoons sugar. In bowl of an electric mixer, beat egg yolks until thick and pale and add chocolate mixture. Add zests and beat until just combined.

In another bowl with clean beaters, beat egg whites and remaining 6 tablespoons sugar to soft peaks. Fold nuts and egg white mixture alternately into yolk mixture gently, but thoroughly, until just combined.

Pour batter into prepared pan and bake in middle of oven 55 minutes, or until tester comes out clean. Cool cake in pan on a rack and remove side of pan.

In a bowl, gently toss orange sections with honey and let stand 10 minutes. Heat a ridged grill pan over high heat until hot and grill oranges in batches about 10 seconds on each side. Serve cake with grilled oranges.

This recipe is from "Food-A-Rama Secrets Plus."

Passover Ices

1 cup water

1 egg, beaten

3/4 cup sugar

1/4 cup orange juice

3 tablespoons lemon juice

1 mashed banana

1 10-ounce package frozen strawberries, thawed

1 15 1/2 -ounce can crushed pineapple

Combine water, beaten egg, sugar and juices. Add fruit. Place in 8-by-8-by-2-inch pan and freeze. Remove from freezer about 1/2 hour before serving.

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