Ingredients
- Servings: 16
- 3 1/2 (1 ounce) squares bittersweet chocolate, chopped
- 1/2 cup margarine
- 1 cup superfine sugar
- 3 egg yolks
- 3 egg whites
- 8 matzo sheets
- 1 (750 milliliter) bottle concord grape
- 1/4 cup finely chopped nuts
Recipe
Preparation Time: 30 mins
Ready Time: 30 mins
- melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. when chocolate is almost melted, just remove from the microwave and stir until smooth. set aside.
- in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the egg yolks one at a time until well blended. in a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. fold the melted chocolate into the sugar mixture, then fold in the egg whites.
- pour 1/4 of the bottle of into an 8x8 inch baking dish. soak one of the matzo sheets briefly on both sides, then remove to a serving platter. if you soak too long, it will break apart and become hard to work with. spread a thin layer of the chocolate cream over the soaked matzo. continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. add more to the dish as necessary for soaking.
- press chopped nuts the sides, or sprinkle them on top for garnish. refrigerate overnight to allow the chocolate and to blend flavors.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 2
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon prepared horseradish
- 1 teaspoon worcestershire sauce
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- in a medium bowl, mix together crabmeat, cream cheese, horseradish and worcestershire sauce.
- microwave the mixture on high 3 to 5 minutes, or until warm and bubbly. stir well before serving.
Ingredients
- Servings: 4
- 1 large head broccoli, cut into florets
- 2 tablespoons prepared dijon-style mustard
- 4 ounces process cheese food
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- steam broccoli until tender-crisp.
- toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on high. stir and serve.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
