Devil’s Food Cake with Chocolate Ganache
This was tested with gluten-free cake mixes, although pudding mixes are not labeled as gluten-free. Makes 1 cake to serve 8-10.
Ingredients
2 chocolate cake mixes (gluten-free is OK)
1 package Passover instant chocolate pudding
1 cup water
4 eggs
½ cup oil
GANACHE
½ cup Passover liquid non-dairy whipping cream
6 ounces chocolate chips
Directions
Preheat oven to 350 degrees. Grease a tube or bundt pan. Mix all ingredients in a mixer for two minutes. Pour batter into prepared pan. Bake for 40 to 45 minutes.
Make ganache: Heat non-dairy cream with chocolate chips until smooth. Pour over cooled cake.
Walnut Brownies with Ganache Topping
Makes about 12 brownies (depending on size).
Ingredients
4 ounces best-quality semi-sweet chocolate (not chips)
1 stick Passover margarine
1½ cups sugar
4 eggs
1 teaspoon vanilla sugar
2 cups well-chopped walnuts
½ cup potato starch
½ teaspoon salt
GANACHE
½ cup Passover liquid non-dairy whipping cream
6 ounces chocolate chips
Directions
Preheat oven to 325 degrees. Melt chocolate and margarine together. Stir in sugar, eggs, and vanilla sugar. Combine walnuts, potato starch and salt and add to batter. Mix just until combined. Pour batter into a greased 9-by-13-inch disposable aluminum pan, spreading evenly. Bake 30 to 35 minutes just until brownies look dry on top. Let cool.
Make ganache: Heat together whipping cream and chocolate chips. Pour over cooled brownies.
Note: Alternate topping: sprinkle with confectioner’s sugar. (Cover photo shows professional decorative treatment.)
Chocolate Crinkle Cookies
Makes about 3 dozen (depending on size).
Ingredients
¾ cup oil
¾ cup unsweetened cocoa powder
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups potato starch
2 teaspoons kosher for Passover baking powder
2 cups Passover confectioner’s sugar
Directions
Mix oil, cocoa and sugar. Beat in the eggs and vanilla. Mix potato starch with baking powder and add to batter. Chill, covered, overnight or several hours. Batter will have the thickness (and taste) of frosting. To bake: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or grease. Dip your hands in powdered sugar and roll about a tablespoon of dough into a ball and place on baking sheet. Bake 10 to 12 minutes, until cookies are set and no longer look wet. (Do not overbake.)
Chocolate Chip Passover Cookies
These can be made with or without the instant vanilla pudding, but this trick keeps the cookies soft. Makes about 3 dozen cookies.
Ingredients
¾ cup oil
½ cup brown sugar
½ cup sugar
2 tablespoons vanilla sugar
2 eggs
1 package Passover instant vanilla pudding
1 cup cake meal
1 cup potato starch
1 teaspoon Passover baking soda
1 (12-ounce) bag chocolate chips
Directions
Mix all ingredients and refrigerate for 30 minutes. Preheat oven to 375 degrees and drop batter by spoonfuls on parchment-lined or greased baking sheet. Bake 9 to 11 minutes.
Cinnamon-Jelly Nut Cookies
Makes about 3 dozen (depending on size).
Ingredients
2 egg whites
½ cup sugar
2 cups ground almonds, walnuts, or pecans or combination
½ teaspoon cinnamon
¼ cup confectioner’s sugar for Passover, optional
Jelly, any flavors
Directions
Preheat oven to 325 degrees. Beat egg whites until soft peaks form. Gradually add sugar and beat together until mixture is shiny and forms stiff peaks. Fold in nuts and cinnamon (do not beat). Mixture should be wet, but malleable. If not, add up to ½ cup nuts. Using wet hands, form the dough into small balls and place on a greased or lined baking sheet. Press down the center of each ball and spoon in just enough jelly to fill the center. Bake at 325 degrees for twenty minutes.
When cool, sprinkle with powdered sugar, if desired.
