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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER CHOCOLATE MACAROON CAKE |
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INGREDIENTS: |
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- 7 oz. sliced almonds - toasted
- 5 1/2 oz almond macaroons or other Pesach cookies
- 4 oz. plain dark chocolate, KP
- 1 tsp almond extract, KP
- 7 oz margarine, KP
- 6 1/2 oz caster sugar, KP
- 5 eggs, separated
- 2 tbs. caster sugar, KP
- 5 1/2 oz. cake meal , KP
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Garnish: |
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- Icing sugar, KP
- Raspberries (check for infestation)
- Mint leaves
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INSTRUCTIONS: |
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- Pre-heat the oven to 350 degrees F.
- Line a loose-bottom cake pan with parchment paper greased with
margarine and cake meal
- Shake out any excess cake meal
- Put the macaroons in a food processor and whiz together to form
crumbs
- Reserve 3 tbsp and set aside for the topping.
- Melt the chocolate with 1 tbsp water in a bowl over a pan of
simmering water.
- Cream the margarine with the caster sugar and almond extract
- Add the yolks one at a time followed by the cake meal and macaroon
crumbs
- Stir in the chocolate and toasted almonds
- Whisk the egg whites until stiff but not dry.
- Add the 2 tbsp caster sugar and whisk again.
- Fold into the chocolate mixture with one tbsp of egg whites.
- Fold in the remaining whites
- Spoon into the prepared cake pan
- Sprinkle with the reserved crushed macaroons
- Total bake time in about 40-50 minutes
- Dust with icing sugar and garnish with raspberries and mint
leaves.
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Yields: 10 servings |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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