18 LAYER NO BAKE MATZO S'MORES CAKE: Passover

Here's an easy and delicious Passover dessert. I found this recipe for No Bake Matzo S'mores Cake on the back of the Manischewitz Matzo Box. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover. However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 

First, you can half this recipe. How many people are you feeding, after all?

Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'mores Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme - yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

OLIVE OIL CHOCOLATE MOUSSE: National Chocolate Mousse Day

Today is National Chocolate Mousse Day. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than ruing a terrific dessert because of rancid olive oil.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Whipped Cream (optional)

Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs will curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil, and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.

When serving, top with whipped cream and chocolate shavings

Peanut Butter & Jelly Truffles: National Peanut Butter & Jelly Day!

When I was growing up, if a child didn't eat the school or camp lunch, out came the peanut butter and jelly sandwiches. Gluten and peanut allergies were never considered. But, I was a finicky eater as a child, and I didn't like peanut butter and jelly. I often went without lunch, although I never said anything. I just gave the sandwiches away. Plenty of kids wanted them. Even now, although I love jelly, and I love peanut butter, I don't like the combination. Unless, of course, there's chocolate!

So for today's food holiday, National Peanut Butter & Jelly Day, here's a simple recipe for Peanut Butter & Jelly Truffles. There are other recipes out there, but I love this one!

PEANUT BUTTER & JELLY TRUFFLES

Ingredients
8 ounces of cream cheese, softened
1 cup dark chocolate, chopped
1 cup smooth peanut butter
3/4 cup grape jelly
Chopped peanuts

Directions
Put cream cheese in bowl.
Melt chocolate and stir into bowl of cream cheese.
Add peanut butter.
Mix together on low speed.
Put mixture into square 8" dish. Spread evenly and chill in fridge for an hour.
Using melon baller or spoon, scoop out and then roll with hands into a ball.
Make a deep depression with thumb in each ball and fill with 1/4 tsp jelly.
Smooth over to seal jelly in ball.
Roll truffles in chopped peanuts.
Place on waxed paper and chill.
Keep in refrigerator until ready to eat.

PASSOVER CHOCOLATE BROWNIES: 4 Recipes

If you observe Passover, you won't be eating any leavened food products during the holiday which lasts 8 days. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies ..  it's just an adjustment. And, if you're gluten-free, you'll love the first recipe. Baking without flour shouldn't be a problem (there's always matzo meal), and these recipes are great any time, not just for Passover.

So for Passover week, here are 4 different recipes for Passover Brownies. Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share in comments.

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Chocolate Brownies #1

Ingredients
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt

Directions
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Chocolate Brownies #2

Ingredients
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Directions
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8 x 8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like Chocolate and Manischewitz!

Passover Chocolate Brownies #3

Ingredients
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Directions
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Chocolate Brownies #4

Ingredients
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, always use high quality chocolate! It really makes a difference!!!