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Flourless Chocolate-Walnut Cookies

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Quick note: Tuesdays With Dorie will resume in a couple weeks, once Passover has ended!

It used to be that if I were to show up to a Passover seder without chocolate chips meringues, I would be forced to sing the Four Questions, in Hebrew, by myself. OK not really, but trust me, it wouldn’t be a pretty sight. Then a few years ago I brought matzo brittle (in addition to the meringues and other Passover desserts), and that too, became a holiday must-have. Well, this year I do believe I have found a third recipe that will now be included in every Passover seder, thanks to Deb!

Hmm, I suppose I should have begun this post by explaining that many Passover desserts elicit the following response: It’s good (for a Passover cookie/brownie/cake). Well, I’m happy to report that with these cookies, I heard, These are sooo good! Everyone who tasted them went back for seconds, and said they were oh so yummy! Then again, I guess that’s what happens when you take a regular, flourless recipe and just make it for Passover, go figure. (Yes, I am aware the picture is horrid, but we were in a huge rush–you try to bake dessert for 35 people AND take pictures.)

This cookie is thick, chewy, and slightly crunchy, thanks to the nuts. We made three batches–two with pecans and one with walnuts, and they were all a huge hit. I should note I used regular cocoa powder, not Dutch-process.

Ingredients
2 3/4 cups walnut halves
3 cups confectioners’ sugar*
1/2  cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

*Passover Confectioner’s Sugar
1 cup minus 1 tablespoon granulated sugar
1 tablespoon potato starch

Pulse in a food processor or blender. Makes 1 cup Passover confectioners’ sugar.

Preparation

1. Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.
2. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
3. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
4. Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

Recipe from New York Magazine via Deb.

Passover Recipes

In case you’re on the lookout for some good Passover dessert recipes (sorry not all of them have pictures), I can help you out:

• Chocolate Chip Meringues
• Flourless Chocolate Cake
• Matzo Brittle
• Apple Crisp
• Brownies

Also, I’m going to try a recipe for chocolate brownies topped with toffee, then topped with chocolate chips, then sprinkled with almonds, then sprinkled with sea salt. If it’s a success I’ll add it to this list.

Now, to answer questions that I always get: Yes, you can use margarine rather than butter to keep the recipe pareve. Yes, you can make the brownies in advance and freeze them. Yes, you should keep the matzo brittle in the fridge because the chocolate isn’t tempered and it tends to melt a little. And yes, you can use imitation vanilla instead of real vanilla.

Stayed tuned for a cookbook giveaway in the next couple of weeks!

Chocolate Chip Meringues

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Another Passover favorite. I believe this recipe is from my mom’s old Hadassah cookbook.

Ingredients
2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
1 cup chocolate chips

Preparation
Combine eggs whites, vanilla, and salt. Beat until stiff but not dry.

Beat in sugar until mixture is stiff and satiny.

Fold in chocolate chips.

Drop by teaspoonfuls onto a lightly greased cookie sheet.

Bake at 300 degrees for 25-30 minutes.

Makes three to four dozen.

Notes:

1. I use mini chocolate chips.
2. Instead of greasing a cookie sheet, I use parchment paper. After taking them out of the oven, I slide the parchment off the cookie sheet and let the meringues cool completely.
3. Store in an airtight container.

Matzo Brittle

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So easy. So good. Make extra, because these are always a huge hit!

Ingredients
Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag of chocolate chips

Preparation
Cover a cookie sheet with foil to make cleanup easier.

Line the cookie sheet with matzos — it is okay if they overlap a little.

Melt the margarine with the brown sugar until it starts to boil. Pour the mixture over the matzos and bake at 375 degrees for 7 minutes.

Take the pan out of the oven and pour the chocolate bits over the matzos.

After they melt let cool in the fridge for one hour.

Break up in small pieces.

Notes:

1. After adding the chocolate chips, I put the cookie sheet back in the oven for a very short time (about a minute or so)–the extra heat helps the chocolate melt.
2. I use a spatula to gently spread the chocolate after taking it out of the oven.
3. Mini chocolate chips are a great option as they melt a lot faster.

Passover Brownies

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These brownies are slightly moister and not quite as dense as most Passover brownies. One of the reviewers on Epicurious said they would use this recipe all year round, not just for Passover. And well, they’re good … for Passover brownies. Read: I wouldn’t make them any other time.

Ingredients
2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preparation
Preheat oven to 325°F. and butter an 8-inch square baking pan.

Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.

In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.

Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.

Makes 16 brownies.

Notes: I omitted the nuts and added extra chocolate chips. I also doubled the recipe. If I make these again, I would probably add an extra tablespoon of sour cream to make them even moister.

Recipe from Epicurious.

Passover Apple Crisp

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1/2 cup brown sugar, packed
1/2 cup mandelbread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cups apples, peeled & thinly sliced
1 tbsp. lemon juice

In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly.

Grease a 9-inch square baking dish.

Arrange apples in dish. Sprinkle with lemon juice.

Spread crumbly mixture over the apples.

Bake in preheated 375 degree oven for 25-30 minutes, until apples are tender.

We enjoyed this with vanilla ice cream on top. Yum!

Flourless Chocolate Cake

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I found this recipe (don’t know where I got it, but I would love to give props to the appropriate person) and made it for my mom’s birthday (which was during Passover). It was surprisingly good, and I will be making it again this year. The recipe calls for whipped cream and raspberries to top it, but we did a slight variation–ate the cake warm with ice cream and hot fudge…how can you go wrong? I think this year I may try a chocolate or raspberry glaze for the top, we shall see. Here it is:

Flourless Chocolate Cake
2 cups chocolate chips
3/4 cup unsalted butter or margarine
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract

2 cups sweetened whipped cream or whipped cream substitute (optional)
1 pint raspberries (optional)

Preheat the oven to 350 degrees.

Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper.

Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally.

Remove from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow.

Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form.

Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix.

Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter.

Cool the cake thoroughly in the pan (the cake will fall dramatically).

Remove the cake from the springform pan and place on a serving plate.

Refrigerate for at least 3 hours.

Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.

Makes 12 servings.