My mother had a large dog-eared blue folder where she stored Passover recipes. Mostly they were ripped from newspapers like the Passover sections of the New York Times or Newsday and of course the Jewish Week. Sometimes she would try them often they just got lost in the pack. Some were successes-the peach kugel in this collection appeared in Newsday one year and was a big success, it has not been missing from our Seder table since. The following recipes were contributed by our Sisterhood Family and I know they are exactly that- the recipe someone got from somewhere and became an annual tradition in our homes.
If the source was attributed to a publication when I received it, I noted it.
If Mrs. Riddel was not your seventh grade home economic teacher and you are not familiar with the following abbreviations-
tsp = teaspoon
Tbsp = tablespoon
C= Cup
I tried to spell the Passover standard as matzo consistently- matza, matzoh, matzah were all used in the submissions but I choose the first for no particular reason. When a recipe does not specify matzo meal, farfel or something like that it is refers to one sheet of matzo.
Finally that dog eared folder has long disappeared into history and I take my phone into the kitchen for all cooking Passover or otherwise . All the following recipes are available at the following site:
https://mytbssisterhoodstuff.blogspot.com/
Happy Passover
Lori Lustig and Geri Weiss
April 2024
Matzo Farfel Latkes
2 cups matzo farfel
2 eggs
1 tsp salt
water
oil for the skillet
1. Put the farfel in a large bowl. Add water to cover, and let sit until the water is absorbed.
2. In a medium sized bowl, beat the eggs and salt, and pour over the farfel. Mix well.
3. Heat the oil in a large skillet over medium-high heat. Drop the batter by the tablespoon into the hot oil. Fry until golden brown on both sides. Drain on paper towel.
This has been a favorite recipe in my family for as long as I can remember. We enjoy the latkes dipped in sugar or salt.
Janet Krupit
Carrot Souffle
1 lb. fresh carrots, boiled until soft
6 eggs
2/3 cup sugar
6 tbs matzo meal
2 tsp vanilla
2 sticks butter, melted
dash of nutmeg
Topping:
6 tbsp brown sugar
4 tbsp butter, melted
1 cup. chopped walnuts
Place carrots and eggs into food processor and puree. Add next 5 ingredients and process until smooth.
Bake in greased 9 x 13 Pyrex pan at 350 degrees for 40 minutes. Add topping and bake another 5 to 10 minutes
Barbara Markowitz
Passover Manicotti
Filling and Topping Ingredients:
24 ounces marinara sauce
15 ounces ricotta cheese
8 ounce block cream cheese, softened
3 cups shredded Italian blend cheese, divided use
1/2 cup frozen chopped spinach, thawed and drained
1 teaspoon garlic salt
1/4 cup chopped fresh parsley, optional
Crepe Ingredients:
3 rounded tablespoons potato starch
6 tablespoons cold water
6 large eggs
1/2 teaspoon salt
Crepe Directions
1. In a medium bowl, mix potato starch and cold water; then whisk in eggs and salt.
2. Heat a 6-inch nonstick pan over medium heat. Coat the hot pan with cooking spray, and then swirl just enough batter into the pan to create a flat, thin crepe. When cooked, which is fast, flip it over for a few more seconds. Stack the crepes on top of each other on a plate or paper towel. Recipe will yield ten 6-inch crepes.
Filling Directions:
1. Heat oven to 350°F. Spread 1 cup of sauce in the bottom of an ungreased 9”x13” baking dish.
2. In a large bowl, combine ricotta, cream cheese, 1 cup shredded cheese, spinach, and garlic salt until well-combined. Divide this filling mixture into 10 equal portions.
3. Spoon a portion of the filling into the middle of each crepe. Shape the filling into a log, from edge to edge in the middle of each crepe, and then roll each crepe around the filling. Place the crepes, seam side down, into the prepared pan.
4. Pour the remaining sauce over the crepes. Sprinkle the remaining shredded cheese on top of the sauce. Cover the pan with non-stick foil.
5. Bake covered at 350°F for 50 minutes. Uncover and bake an additional 10 minutes, or until cheese is melted. If you would like to brown the cheese after baking, turn the oven to broil and cook until desired doneness. Sprinkle with chopped parsley before serving (optional).
Joy Bobrow: This is another cool recipe created by a woman that tasted so good, she decided to enter it in the State Fair. It won FIRST PLACE and $250 and they didn’t know it was KP. Here is the recipe:
Passover Brownies
1/2 cup margarine (1 stick)
2 oz. Bittersweet chocolate
2 eggs
1 tsp instant coffee
¼ tsp salt
½ cup Passover cake meal
½ cup chopped walnuts
Preheat oven to 325
Melt margarine and chocolate and allow to cool
Beat eggs and sugar until light
Slowly add cooled chocolate/margarine mixture
Stir in remaining ingredients
Bake for 20-30 minutes
Ruth Davidson
Passover Brownies
2 eggs slightly beaten
¼ c cocoa powder
½ c vegetable oil
¼ c chocolate chips
¼ tsp salt
½ cup Passover cake meal
½ cup chopped walnuts
Preheat oven to 350 degrees
Grease a 8x8 inch pan
1.combine eggs, sugar cocoa powder and salt in a large bowl. Add oil and mix well.
2. Stir in matzo cake meal , chocolate chips and walnuts
3. Pour into pan and cook until a cake tester comes out almost clean, 20-25 minutes
Makes 8-12 seving.
Karri Kaufman
Matzo Balls
-2 eggs slightly beaten
-2 tbsp oil or fat
-½ C water or seltzer
-½ C Matzo meal
-1tsp salt
1 Beat eggs slightly with fork. Add other ingredients, except matzo meal, and mix. Add matzo meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.
Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzo meal.
Lori Lustig
Kosher cooking.com
Wine Braised Brisket With Tart Cherries
1/4 cup matzo cake meal
Kosher or fine salt
Freshly ground black pepper
1 (6- to 6 1/2-pound) first- or second-cut beef brisket
3 to 4 tablespoons vegetable oil
16 medium shallots (about 1 pound); peeled, leaving root ends intact
3 large garlic cloves, finely chopped
2 cups Pinot Noir
2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups (8 ounces) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup balsamic vinegar
2 whole star anise (see Cooks' notes)
2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
Heat oven to 350°F with rack in middle
1.Whisk together matzo meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
2.Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
3. If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute
4. Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
5.Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
6. Add carrots to roasting pan (after 2 hours) cover tightly. Braise until meat is tender 1 to 11/2 hours
7. If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter.
Marissa Lustig
From Epicurious.com
Passover Popovers
Prep: 15min Bake 35-50 min
3 cups (680g) water
1 cup (198g) vegetable oil
1 to 1 1/4 teaspoons table salt
2 tablespoons (25g) granulated sugar
1 cup (145g) cake meal
2 cups (248g) matzo meal
12 large eggs
1.Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.
2. Remove the mixture from the heat. Stir in the cake meal, then the matzo meal; the dough will be very stiff. Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour.
3. Preheat the oven to 400°F. Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan.
4. Crack the eggs into a large measuring cup. With your mixer running, gradually pour the unbeaten eggs into the lukewarm batter. Beat until smooth; scrape the sides and bottom of the bowl, and beat until smooth again.
5. Scoop the stiff batter into the prepared pan, filling the cups about 3/4 full. You'll need to bake in batches; this recipe will make 28 muffin-size popovers; 15 standard popovers; or 30 mini-popovers.
6.Place the pan in the center of the oven, and bake for 10 minutes. Reduce the oven heat to 325°F, and bake for an additional 35 minutes (for the muffin-pan popovers); 40 minutes (for the standard popovers); or 25 minutes (for the mini-popovers). Popovers should be a medium-golden brown. To check if they're done, pull one out of the pan and break it open; the interior should be mildly moist, but not soggy.
7.Remove the popovers from the oven, and tilt them in the pan to cool a bit. Serve warm or at room temperature.
Store any leftover popovers, well wrapped, for a day at room temperature; freeze for longer storage.
Erica Bernstein
King Arthur Baking Company
Passover Banana Muffins
Preheat oven to 350 degrees.
Coat muffin pan with cooking spray or line with paper liners.
Beat oil with sugar.
Add eggs, one at a time.
Add bananas and combine.
In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
Combine dry mix with banana mixture. Do not over-mix.
Fill prepared muffin tins with batter.
Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs
Ready In: 40mins
Ingredients:9
Yields:
12 muffins
Serves:12
Joy Bobrow
food.com
Tabbouleh With Apples, Walnuts and Pomegranates
-2 cups flat-leaf parsley, finely chopped
-½ cup fresh pomegranate seeds
-1cup diced, cored, unpeeled apples, preferably Pink Lady
½ cup diced red onion
-1½ to 2teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
-3 to 4tablespoons honey
-¼ cup lemon juice
=½cup extra virgin olive oil
Coarse kosher salt
walnuts
1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
2, In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
3. Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Lori Lustig
From Joan Nathan’s Passover Cookbook
Sweet and Sour Chicken
-Dark meat chicken(16 drumsticks about 4 1/2 lbs)
-1/2 cup finely chopped shallots (2 large)
-1/4 cup finely chopped and peeled ginger
-2 tablespoons vegetable oil
-1/2cup red-wine vinegar
-2/3 cup soy sauce
-1 cup apricot preserves (12 ounces)
1 Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minute.
2 Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves and 1/4 teaspoon each of salt and pepper and simmer uncovered, stirring occasionally , 15 minutes.
3 Puree sauce in a blender until smooth (use casting when blending hot liquids), then cool to room temperature
4 Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags pressing out excess air, and marinate, chilled turning bag over occasionally at least 8 hours.
5 Preheat oven to 425 F with rack in the middle.
Line 17x12 shallow heavy baking pan with 2 slightly overlapping of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer. 6 Roast chicken, turning once, until deep brown, cooked through and glazed about 40 minutes total.
Chicken can be marinated up to 24 hours. Cooked chicken can be kept warm loosely covered with foil, in a 250 F oven (in lower third of oven.
Eva Heisler
Passover Brownies
2 eggs slightly beaten
1 cup sugar
¼ cup cocoa powder
¼ teaspoon salt
½ cup vegetable oil
½ cup matzo cake meal
½ cup chocolate chips
½ chopped walnuts (optional)
Preheat oven to 350 degrees, grease an 8-by-8-inch pan
Combine eggs, sugar, cocoa powder and salt in a large bowl.
Add oil and mix well.
Stir in matzo cake meal, then stir in chocolate chips and walnuts.
Pour into pan and cook until a cake tester comes out almost clean 20-25 minutes
Makes 8 to 12 servings
Iris Bass
Syrian Haroset
3 cups pitted dates, roughly chopped
1/2 cup sweet red wine or grape juice, or more as needed
1 teaspoon ground cinnamon
1/2 cup toasted walnut halves or toasted hazelnuts, finely chopped
1.Add the dates to a medium saucepan set over high heat and add just enough water to cover. Bring mixture to a boil then lower heat to medium-low, cover pan and simmer, stirring often, until dates are very soft, 20-25 minutes. If the mixture gets dry during cooking, add a little more water. Drain the cooked dates through a fine mesh sieve (discarding any cooking liquid) and set aside to cool slightly.
2. Add the cooked dates to a food processor along with the wine and cinnamon; pulse, scraping down the sides of the bowl as necessary until smooth paste forms. If a looser mixture desired, add in a little more wine. 3.Transfer mixture to a serving bowl, cover, and refrigerate until needed. Just before serving, stir in the nuts.
Lori Lustig
FromTablet Magazine
Italian Artichokes
(In Italy they’re called Jewish artichokes)
-2 lemons, juiced
-6 artichokes
-4 tbsp olive oil
- 3 tsp salt
-1 ½ tsp black pepper
1 Fill a large bowl with 4 cups of water and the juice of 2 lemons.
2 Using a serrated knife, cut off the top third of an artichoke. Trim ¼ inch off of the stem. Use your hands to peel off the rough outer leaves on the lower section of the artichoke, to expose the tender and lighter leaves. Use a peeler to peel the artichoke stem. Use a spoon or a melon baller to scoop out the spiky “choke” in the center of the artichoke heart. Place the trimmed artichoke into the lemon water. Repeat trimming the remaining artichokes and place them into the lemon water.
3 Drain the artichokes from the water and season each artichoke with ½ teaspoon salt and ⅛ teaspoon black pepper
4 Place 4 tablespoons of olive oil into a large pot over medium heat. Once the oil is hot, place the artichokes into the pot and sear them on all sides until golden brown, about 4-6 minutes
5 Position the artichokes upside down in the pot, so each artichoke stem is facing up. Pour enough water into the pot to cover the artichoke hearts and keep the stems above the water. Simmer over a medium to medium low heat for about 30-45 minutes, covered, until the artichokes are fork tender. Serve Hot
Lori Lustig
From : The Home of Jewish Food
Passover Rolls
½ C oil
1 C water
2 C matzo meal
1 tsp Kosher salt
1 tbsp sugar
(3 tbs for sweeter rolls)
4 eggs (well beaten)
Preheat oven to 375 degrees
1.Combine matzo meal, salt and sugar in medium sized mixing bowl. Set aside. 2.Beat 2 eggs in a separate bowl and add to the matzo meal mixture. Blend well Allow mixture to stand for 5 minutes.
3. Dampen hands and form rolls in 1-2 inch diameter.
4.Place on a baking sheet (sprayed with cooking spray or lined with parchment paper)
5.bake at 375 for 55 minutes until lightly browned
Options:
Mix 1 tsp dried herbs into the matzo mixture ( e.g. Italian herbs mix) .Roll the balls in cinnamon sugar or vanilla sugar for sweet rolls)
Anne Pepper
Yellow Squash Potato Patties
1½ C shredded yellow squash (unpeeled)
1 C shredded new potatoes (unpeeled)
2 eggs
1/2 C matzo meal
¼ c toasted wheat germ
¼ tsp basil
¼ tsp Italian seasoning
1 Combine all ingredients and mix thoroughly
2 Form into patties on greased cookie sheet. Bake at 350 degrees until lightly browned. Serve with applesauce, hot tomato sauce or yogurt.
70 Calories per serving
Serves 8
Geri Weiss
Pastel
Sephardic Passover Meat Lasagna
5 big onions chopped fine
1 lb. chopped meat
Pepper/salt
3 eggs
1 C chicken broth
2 tbsp oil
1 lemon cut in sl
1/8s
Matzo (about 4 sheets)
1 Saute onions, then cook meat, add pepper and salt. Cool to room temperature
2.Add oil to In 9x12 pan. Sprinkle matzo meal on top of oil
3 Wet matzo pieces (well) place in bottom of pan
4 add meat mixture
5 place moistened matzo over mixture for top layer
6. Pour ½ C chicken broth over everything
7.bake at 350 degrees for 15-20 minutes. Then add remain broth and bake another 15-20 minutes
8 Serve with lemon wedges to squeeze on top
Geri Weiss
Loaded Matzo Toffee
-4 sheets lightly salted matzo
-1 cup (2 stiicks) unsalted butter or margarine
-1 cup packed light brown sugar
-1 cup dark chocolate morsels or vegan dark chocolate morsel
-1 cup white chocolate morsels
-⅓ cup chopped shelled pistachios
-1 cup sweetened shredded coconut
-2 tbsp chopped dried cranberries
1.Preheat oven to 350 F. Line an 18x13 inch rimmed baking sheet with foil. Arrange the matzos on baking sheet breaking into pieces as necessary to cover entire sheet.
2. In medium pot, heat the butter and sugar on medium until mixture comes to boil, whisking constantly. Cook 3 minutes more until mixture becomes foamy thick, whisking constantly. Carefully pour toffee over matzo. Using a rubber spatula spread into an even layer, Bake 8-10 min. Until toffee becomes bubbly.
3. Meanwhile, place the dark white chocolate morsels in 2 separate microwave-safe bowls. Microwave each chocolate on higg 2 minutes. In 30 second bursts, stirring between each interval.
4.Carefully remove matzo from oven and immediately pour melted dark and white chocolates over the top. Using a toothpick, swirl the chocolates together. Scatter the nuts, coconut and cranberries on top. Let cool. Refrigerate 35-45 minutes until chocolate is firm. Transfer toffee to a cutting board and using sharp large knife, break or cut into pieces. Store in airtight container in the refrigerator for up to 1 week.
Lori Lustig
Savory by Stop & Shop April 2024
Matzo Lazagna
Ingredients
1 ½ - 2 large onions, chopped (depending on size)
2 lbs chopped meat
4 large eggs (3 if extra large)
Large jar of favorite tomato or marinara sauce (approx.22 oz jar)
½ cup white Chardonnay wine
Extra garlic pieces and/or basil as desired
Olive oil and cooking oil (i.e. Canola) as needed
4 ½ - 6 matzos (enough to make 3 single layers in the pan you are using – lay it out in the pan beforehand so you will know how many matzos to use) Usually about 2 matzos per layer. (It’s okay to break a matzo into a size that will fit the pan) , or overlap a little.
Directions
Preheat oven to 375 degrees, while preparing, as follows:
1. Saute onions and garlic, in olive oil until tender and light brown
2 Add meat and saute (keep turning and separating) until the redness disappears. Drain off the extra fat by pouring mixture into a colander or strainer, and put back into frying pan or pot. Add about 2/3rds of the jar of sauce and stir.
3 In a shallow dish or pan, beat eggs and wine. (dish needs to accommodate a matzo slice)
4 Grease large baking pan or glass baking dish with cooking oil.
5 Take matzos, one piece at a time, dip into egg-wine mixture and line the baking pan. Then add ½ of the meat mixture, spreading evenly. Place more soaked matzos on top of the meat mixture and repeat by spreading the remaining meat mixture on top. Top with a third layer of soaked matzo. Pour the remaining sauce evenly over the top.
6 Cover with aluminum foil by making a tent with toothpicks, so that the foil will not stick to the sauce on top. Bake about ½ hour. Then let cool just a little.
Serves approximately 8.
Gloria Shapiro
Vegetable Cutlets
1/4 cup chopped green pepper
1 cup chopped onion
1/2 cup chopped celery
1-1/2 cups of grated carrots
1 pkg of frozen chopped spinach (10 oz)
3 eggs
1 tsp salt
1/8 tsp pepper
3/4 cup of matzo meal
1 Cook green pepper, onion, celery, carrots in oil for about 10 minutes.
2 Cook frozen spinach, drain and cool. Add eggs, salt, pepper and matzo meal. Mix all ingredients.
3 Refrigerate for about 20 minutes. Drop batter from tablespoon onto greased pan, flatten and fry till golden brown.
Sharon Heimer
Grandma Estelle’s Passover Rolls
2 C Matzo Meal
1 C of water 1 tsp. salt
1 tbsp. sugar
½ cup
oil 4 eggs
1 Combine matzo meal, salt & sugar.
2 Bring oil & water to boil and add to the matzo
meal mixture. Mix well.
3 Beat in eggs thoroughly, one at a time. Allow to stand for 15 minutes.
4 With oiled hands, shape into rolls & place on greased cookie sheet.
Make a Y with knife at top of each roll
5 Bake at 375 degrees for 1 hour or until
golden brown. Makes one dozen roll
Elaine Larkin
Betty Zimmerman's Vegetable Kugel
(Gail’s Version)
6 Tbs. oil
1 chopped green pepper
1 chopped onion
a few stalks of chopped celery
2 grated raw carrots
1 package cooked & drained frozen spinach
3 well beaten eggs
1/2 tsp black pepper
3/4 cups matzo meal
salt to taste (1 - 2 tsp)
1. Saute all vegetables in oil until tender, around 10 minutes. Add spinach. Set aside. Beat eggs and other ingredients. Mix in vegetables.
2. Cover the baking dish with oil and put in the oven for 5 minutes Add the kugel mixture
3. Bake uncovered for about 45 minutes or until firm
Gail Tishcoff
Portobello Mushroom with Eggs
4 small or 2 small portobello mushrooms
4 large eggs
2 Tbsp chopped parsley
salt & pepper to taste
Preheat oven to 350 degrees F
1 Remove stems, wash mushrooms (just under water & pat dry)
2. Grease or spray a little oil on a rimmed baking sheet or large baking pan.
3. Arrange mushrooms caps smooth sides down. Add 1 egg to each. Season with salt & pepper.
4. Bake about 20 minutes, until whites are set. Garnish with parsley.
Anne Horowitz
Pineapple Kugel
-Half a stick of margarine or butter or 4 teaspoons of oil
-half a cup of sugar
-1 large can crushed pineapple drained (save the juice to drink later)
-4 eggs
-1 and half cup matzo farfel
-Cinnamon
Preheat Oven to 350 degrees
1 Melt butter or margarine
2 Add sugar, beat eggs one at a time into mixture
3 Soak matzo farfel for 3 minutes, then drain
4 Add farfel & pineapple to mixture and combine all ingredients
5 Pour into greased 9x9 pan ( if doubling recipe use 9x13 pan)
sprinkle cinnamon on top
6 Bake 350 degrees for 45 -50 minutes (if doubling recipe, bake for 50 -60 minutes)
Anne Horowitz
Flourless Chocolate Cake
Ingredients for cake
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
8 tablespoons (113g) unsalted butter, at room temperature
3/4 cup (149g) granulated sugar
1/4 teaspoon table sal
1 to 2 teaspoons espresso powder, optional
1 teaspoon King Arthur Pure Vanilla Extract, optional
3 large eggs
1/2 cup (42g) Dutch-process cocoa
Directions for Cake
1,Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
2.To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat.
3. Transfer the melted chocolate/butter to a mixing bowl.Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
4.Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake
5.Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
6 Spoon the batter into the prepared pan.
7. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
8. Remove it from the oven, and cool it in the pan for 5 minutes.
7. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
Ingredients and directions for Glaze
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
1/2 cup (113g) heavy cream
To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Nancy Lothammer
Much more information available at
https://www.kingarthurbaking.com/recipes/flourless-chocolate-cake-recipe
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