Passover: enjoy dessert without flour…
March 24, 2013 § Leave a comment
Passover has its charms and brings the joy of family Seders all around the country. For a baker, however, it is always a bit of a challenge to avoid your most common ingredients to follow the Passover culinary rules.
Here at SWEETTABLESCAPES like in many kitchens this time of year, we rely of some tried and true, delicious-even-without-flour recipes that will still satisfy everyone’s sweet tooth: French Macarons, Trifle, Creme Brulee, etc
This Chocolate Almond Torte is absolutely perfect for all the chocolate lovers out there! (it does contain dairy however). The recipe comes from our dog-eared copy of The Flavors of Bon Appetit- 1998.
CHOCOLATE ALMOND SOUFFLE TORTE:
1 cup (about 5 0z) whole almonds, toasted, cooled
4 TBsp plus 1/3 cup sugat
2 TBsp vegetable oil
3/4 cup (1 1/2 stick) unsalted butter
1/2 cup whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs, separated, room temperature
1 cup chilled whipping cream
2 TBsp amaretto or 1 tsp almond extract
1/2 cup almond slices. toasted
Position rack in center of oven and preheat to 350F.
Butter and flour (if serving for Passover, simply use cake meal) 9-inch springform pan. Shake out excess flour (or cake meal) . Line bottom of pan with parchment paper, butter paper. Set aside.
Combine 1/2 cup whole almonds and 2 Tbsp sugar in food processor. Using on/off button, grind nuts finely. Transfer almond mixture to large bowl. Combine remaining 1/2 cup whole almonds and vegetable oil in processor. Process until mixture is thick and pasty (consistency will be similar to that of peanut butter), scraping processor bowl frequently, about 3 minutes.
Stir butter and 1/2 cup whipping cream in heavy large saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and whisk until smooth. Stir in both almond mixtures. Cool chocolate mixture slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff peaks form.
Beat egg yolks in another large bowl until very pale and thick, about 5 minutes.
Gradually beat chocolate mixture into egg yolks. Fold in egg whites in 3 additions.
Pour batter into prepared pan. Bake cake until sides crack and puff and tester inserted into center comes out with moist batter attached, about 35 minutes.
Transfer cake to rack. Cool cake to room temperature about 2 hours. (center will fall slightly as cake cools)(can be prepared 4 days ahead. Cover and refrigerate)
Beat chilled cream. amaretto and remaining 2 TBsp sugar in large bowl until soft peaks form.
Run small knife around pan sides to loosen cake. Release. Dust with powdered sugar and sprinkle with toasted almond slices. Serve with chilled sweetened whipped cream.