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: 8
- 1 (6 ounce) package white chocolate, chopped
- 1/3 cup crushed peppermint candies
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
Recipe
Preparation Time: 25 mins
Cook Time: 5 mins
Ready Time: 1 hr
- line an 8x8 inch baking pan with foil and spray with cooking spray. line a baking sheet with waxed paper.
- melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). stir in crushed peppermint candy. spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. break the bark into bite size pieces.
- melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. place on prepared baking sheet; refrigerate until set.
Ingredients
- Servings: 1
- 1 cup vegetable oil
- 4 eggs
- 1 1/2 cups pumpkin puree
- 2 tablespoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground nutmeg
- 5 teaspoons ground cinnamon
- 3 tablespoons honey
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 30 mins
- preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch regular or fluted tube pan.
- in a large bowl, beat together oil, eggs, pumpkin and vanilla. in a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. fold flour mixture into pumpkin mixture. pour into prepared pan.
- bake in preheated oven 60 minutes; reduce heat to 350 degrees f (175 degrees c) and bake 15 minutes more, until cake springs back when lightly touched in center. let cool in pan 10 minutes before removing to wire rack to cool completely.
- to make the honey glaze: warm honey in microwave or small saucepan until runny. place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. mix well and brush cooled cake.
