My Vegetarian Recipe of the Day

I think this is the most delicious chocolate cake ever (hence, the name). This Passover version is adapted from a recipe called “Drop-Dead Chocolate Cake” from a cookbook by Karen Lee titled “The Occasional Vegetarian”. It’s a great cookbook and a wonderful recipe. I’ve adapted it for Passover here.

The Most Delicious Chocolate Cake Ever

Cocoa powder
8 1/2 oz. semisweet chocolate chips
3/4 c., plus 1 T. sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
6 large eggs
2 1/2 T. potato starch

Preheat oven to 350.

Butter and sprinkle cocoa powder into an 8-inch springform pan. (The pan should have sided at least 2 inches high.) Tap out any cocoa that doesn’t adhere.

In a double boiler, heat the chocolate and sugar until the chocolate melts. (I have done this without the double boiler, just keep the heat on very low and really watch it, so you don’t scorch the chocolate.) Add the butter gradually, stirring until the butter is incorporated. Remove from heat and allow to cool to room temperature.

Separate the eggs. Set the whites aside.

Beat the yolks into the cooled chocolate mixture until combined (you really do want to make sure it is cool, or you’ll end up with little bits of scrambled eggs– eww). Add the potato starch and stir well.

In a separate bowl, beat the egg whites until stiff but not dry. Using a rubber spatula, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared pan. Place the pan on the middle rack in the oven and bake until the cake has risen and the crust is beginning to crack, about 45 minutes. The inside of the cake will be soft and have a slightly puddinglike consistency. Remove the cake from the oven and let cool before unmolding. (The cake is supposed to fall, so don’t be dismayed when the center sinks in.) Serve at room temperature. Excellent with whipped cream or ice cream and berries.

I haven’t tried this one yet, but it’s on the list for a dessert/snack/goodie for this year. It just sounds delicious, and the name is irresistable– MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH. Yum. I got this recipe from A Treasury of Jewish Holiday Baking by Marcy Goldman.

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (preferably fair trade)

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

This makes a good gift.

Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

This recipe comes from a great blog called 101 Cookbooks. All of the recipes are not vegan (or even vegetarian), but it’s a fun look at cooking and cookbooks.

This romantic recipe is my promised answer for vegans looking for a sweet treat. I know that there may be an issue with sugar in some of these ingredients, but you should be able to find a vegan product that you feel good about to use in this recipe.

Vegan Amaretto-spiked chocolate mousse

1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)
9 or 10 ounce bag of semisweet vegan chocolate chips (I’ve had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor
1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)
Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don?t own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer ? place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.
Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.
Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.
Makes 6 decadent servings.

What’s a romantic meal without something sweet? Fortunately, for ovo-lacto vegetarians, most sweets are acceptable. If you’re vegan things are a bit more tricky, but not impossible. Today’s sweet is appropriate for vegetarians but not vegans. I’ll include something for vegans soon.

One word on chocolate, a large percentage of the chocolate available in grocery stores comes at the cost of young lives. Many cocoa plantations use child labor. Some use child slavery. If at all possible, please consider purchasing fair trade chocolate.

Chocolate Zabaglione

1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips or bars
8 large egg yolks
2/3 cup sugar
1 t. almond extract (or hazelnut, if you can find it)
Pinch salt
1 pound fresh strawberries or raspberries, hulled and quartered
1/4 cup crushed amaretti cookies (if using the hazelnut, use hazelnut biscotti)
Bittersweet chocolate shavings, garnish

Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, almond or hazelnut extract, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.

Divide the strawberries among 6 footed dishes. Pour the warm zabaglione over the berries. Garnish with cookies and chocolate shavings and serve.