| Friday, March 30, 2007 |
| Desserts Worth Trying |
by Jolene Ketzenberger
Star correspondent
Janie Maurer, who has won numerous Indiana State Fair awards for her baked goods, noted that all of the following Passover treats can be made ahead and frozen for later use.
The brownies should be cooled and cut into squares before freezing, she noted. If freezing the cake, glaze it after it has thawed.
Flourless Chocolate Cake
Cocoa powder for dusting pan
4 1-ounce squares semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
1. Preheat over to 300 degrees. Grease an 8-inch round or springform pan and dust with cocoa powder.
2. In a double boiler, melt chocolate with the butter. Remove from heat and stir in rest of ingredients. Mix well. Pour into prepared pan.
3. Bake for 30 minutes. Let cool in the pan for 15 minutes, then turn out onto wire rack and cool completely before glazing.
Glaze
1/2 cup whipping cream or half and half
4 ounces semisweet chocolate
1. Bring cream just to a boil over medium heat. Remove from heat. Add chocolate. Do not stir. Let stand 5 minutes.
2. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake and let drip down sides. Chill until set, about 30 minutes. Top with berries or flowers.
Everyone's Favorite Brownies
10 tablespoons (11/4 sticks) unsalted butter
13/4 cups semisweet chocolate chips, divided
11/8 cups vanilla sugar (or regular sugar plus1 teaspoon vanilla extract)
11/2 teaspoons water (if using vanilla extract, use only 1/2 teaspoon water)
3 large eggs at room temperature
3/4 cup matzo cake meal (can use regular flour when not celebrating Passover)
3/4 cup pecan pieces
1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Melt butter. Add 1 cup chocolate chips, and stir until they are melted. Whisk in sugar and water. Remove from heat and let cool. Test the temperature of the chocolate to make sure it is at room temperature.
3. Whisk in eggs until well blended. Using a wooden spoon, stir in the matzo cake meal (or flour), nuts and remaining 3/4 cup chocolate chips. Blend well and spread in prepared pan. Place in oven and bake 40 minutes until a toothpick inserted in the center comes out with a moist crumb.
4. Cool completely on wire rack. Loosen sides with a spatula and invert brownies onto a cutting board. Cut into nine pieces.
Cook's note: This brownie recipe, made with regular flour, was a 2002 Indiana State Fair award winner.
Passover Mandel Breit
1 cup butter at room temperature
2 cups sugar
2 3/4 cups matzo cake meal
6 eggs
1/2 teaspoon salt
3/4 cup potato starch
6 ounces chocolate chips
1 cup chopped nuts
1 teaspoon vanilla
2 tablespoons orange juice
1 tablespoon crushed anise seedCinnamon-sugar mixture
1. Preheat oven to 350 degrees.
2. Cream butter with 2 cups sugar. Add eggs one at a time, beating well after each addition. Sift matzo cake meal, salt and starch. Fold into liquid. Add chocolate and nuts. On a greased cookie sheet, form dough into two 2-inch wide loaves. Sprinkle with the cinnamon-sugar mixture. Bake 30 minutes.
3. Remove from oven and cut into 1/2-inch slices. Return to oven for 3 to 5 minutes. Let cool on wire rack. Dip ends into melted chocolate, if desired.
Cook's note: Mandel breit, or mandel bread, is very similar to Italian biscotti.
from http://www.indystar.comLabels: chocolate brownies, chocolate cake |
posted by All About Home @ 4:23 AM  |
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