Tasty and Easy Recipes

Ingredients:
matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground about 3/4 cup
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
pinch salt
additional grated orange peel
shaved semisweet chocolate

Method:
Preheat oven to 350°F. Grease bottom of 8″ springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
ombine raisins and 1/4 cup cake meal. Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.
Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold in yolk mixture.
Turn into prepared pan. Bake until tester inserted in center comes out clean, 55-60 minutes. Invert pan onto rack. Cool cake completely in pan. Remove springform.

Garnish cake with peel and shaved semisweet chocolate before serving.

Ingredients:
1 cup butter, or margarine
1 cup sugar
1 tablespoon sugar
1 cup espresso
2 tablespoon espresso or very strong coffee
1 package semisweet chocolate
6 eggs
6 egg yolks
confectioners sugar, garnish

Method:
Preheat oven to 325°F. Grease 9″ spring-form pan. Place wax paper on bottom of pan, grease and flour, set aside.
Place butter, sugar and espresso in the top of a double boiler and heat until sugar dissolve.
Pour hot liquid over chocolate and stir until dissolved, set aside. Beat eggs and yolks until frothy, add to the chocolate mixture and pour into pan.
Bake for one hour, edges should crack slightly. Remove from oven and cool, cover and refrigerate. Remove from pan and sprinkle with confectioners’ sugar.