Chocolate desserts for Passover

Passover Brownie
Passover brownie

I love creating desserts, especially chocolate desserts. Even when a multi-course meal is served, as it is on the first two nights of Passover, I rarely think twice about serving chocolate for dessert. Chocolate is just one of those ingredients that people seem to obsess over.

Whether it’s milk chocolate, semi-sweet or bittersweet chocolate, or one of the more premium chocolate with the cocoa content ranging upwards of 75 per cent, people tend to be passionate about their chocolate.

But why exactly does chocolate arouse such passion? Is it the mouth feel when chocolate exquisitely melts in your mouth, not quite solid and not quite liquid either? Is it the fact that chocolate (really good chocolate, not the impostors that use vegetable shortening instead of cocoa butter) melts at almost exactly body temperature? Is it the aroma of chocolate that hits you just before you swallow it, heady, unctuous and primal? Is it the fact that there are over 400 compounds in the cocoa bean, making it one of the most complex flavours around?

As is true of any passion, there are lots of reasons but no conclusive answer. Perhaps it’s best not to analyze it at all or some of the mystery is tarnished. Here are two wonderful Passover chocolate recipes that promise to satisfy those chocolate cravings, whether it’s after the seder meal, or at any other time during the holidays.


Rich fudgy Passover brownies

These brownies fall squarely in the fudgy camp; they’re dense and chocolaty, with a thin crust on the surface. They must be fully cooled before eating.

o 8 oz. kosher for Passover semi-sweet chocolate, chopped

o 1/3 cup unsalted butter, in pieces

o 3/4 cup granulated sugar

o 2 large eggs, at room temperature

o 2 tsp. vanilla powder

o 3 tbsp. potato starch

o 1 tbsp. cocoa powder

o pinch granulated sugar

Preheat the oven to 350. Lightly grease the bottom and sides of an 8-in.square metal cake pan

In a saucepan set over very low heat, melt the chocolate with the butter, stirring only after half of it is melted. Once about 7/8 of the chocolate is melted, remove the pot from the heat, stirring until the chocolate is completely melted. Using a small whisk, whisk in the sugar. One at a time, whisk in the eggs, making sure the first one is fully mixed in before whisking in the second egg. Whisk in the vanilla, potato starch, cocoa powder and salt, again whisking vigorously until the mixture is fully combined.

Scrape the chocolate mixture into the prepared pan. Bake in the centre of the preheated oven for 20 to 22 minutes or until the brownies are set on the edges and just set in the centre. Transfer to a wire rack to cool completely. Makes 16 brownies.


Chocolate hazelnut meringue cake

It’s important to cook the meringues just until they’re crunchy and crisp on the edges but still somewhat soft in the centre. If they’re too crisp throughout, cutting them becomes more difficult. Hazelnuts are a glorious pairing with chocolate, but almonds, pecans and macadamia nuts will also be delicious.

Meringues:

o 1-1/2 cups hazelnutsMeringue cake

o 6 large egg whites, at room temperature

o 1 tsp. lemon juice

o pinch salt

o 1-1/2 cups granulated sugar

o 1 cup mini chocolate chips

Ganache:

o 1 cup whipping cream or dairy free whip topping

o 8 oz. kosher for Passover semi-sweet chocolate, coarsely chopped

Topping:

o 1-1/2 cups whipping cream or dairy free whip topping

Preheat the oven to 350. Spread the hazelnuts on an unlined rimmed baking sheet. Bake in the centre of the preheated oven for 8 to10 minutes or until lightly browned Let the nuts cool slightly. Transfer the hazelnuts to a kitchen towel and rub vigorously to remove as much of the skin as possible. Chop the nuts coarsely and set aside. Line two large rimmed baking sheets with parchment paper. Draw two 8-in. circles on one sheet and one 8-in. circle on the second. Turn the paper over so that the circle (s) are visible but the pen or pencil mark is on the underside.

In the bowl of a stand mixer fitted with the whisk attachment, or using hand held beaters, beat the egg whites with the lemon juice and sugar until soft peaks form. In a thin stream, gradually beat in the sugar until stiff and glossy, but not dry, peaks form. Gently fold in the hazelnuts and chocolate chips.

Divide the meringue evenly among the three traced circles and gently spread evenly to cover the circles. Bake in the middle and top third of the oven for 1-1/2 hours, or until the edges are set and crispy but the middle is a bit softer. Let the meringues cool on the pan on a wire rack. (Meringues can be made up to two days ahead and stored in a dry, cool place.)

Ganache: Bring the whipping cream to a boil. Remove from the heat. Add the chopped chocolate to the cream and whisk until melted and smooth. Let cool slightly.

Remove 2/3 cup of the ganache to another bowl and reserve. Divide the remaining ganache evenly among the three meringues, spreading it evenly. Let set at room temperature.

Topping: Place the reserved 2/3 cup of ganache in the bowl of a stand mixer fitted with the whisk attachment. Pour in the 1-1/2 cups of whipping cream. Whip until soft peaks.

Place one of the meringue rounds on a serving plate. Top with one-third of the chocolate whipping cream. Place another meringue on top and spread another third of the chocolate whipping cream. Place the last meringue on top and spread the remaining chocolate whipping cream over the top. Refrigerate for at least 6 hours before serving. Makes 12 servings.