Passover Chocolate Hazelnut Ganache Cake With Macaroon Crust
Thank you to Chanie Apfelbaum of Busy in Brooklyn for this game changing Passover dessert. I modified it to accommodate a 9×13-inch pan.
14 oz. unsweetened coconut flakes
35 pitted dates
4 cups hazelnuts
14 oz. can (400 ml) coconut milk, full fat
2 8 oz. bags chocolate chips
2 tsp. vanilla
Pinch of kosher/sea salt
Toast the hazelnuts by placing them on a baking sheet for 12 minutes at 400F.
Try to remove as much of the skins as possible by rolling them in a clean dish towel. Set aside. Toast the coconut by spreading the flakes on a baking sheet for 10 minutes at 350F.
Place the coconut and dates in the bowl of a food processor fitted with the steel blade. Blend until the “dough” starts to come together. Spread the mixture on a parchment paper lined 9×13-inch baking pan and refrigerate until ready to use.
Place the hazelnuts in the clean food processor bowl and blend until nut butter forms.
You will need to scrape down the sides of the bowl. This process will take 10-20 minutes as the nuts go from ground, to pasty, and finally to creamy.
Add the coconut milk, chocolate chips, vanilla, and salt and blend until smooth.
Spread the chocolate hazelnut ganache over the date/coconut crust and refrigerate until set. Cut into squares.
Passover Chocolate Fudge Cake
This one bowl, gluten-free, Passover friendly recipe comes from Chef Chaya. Anything that involves one bowl at this time of year will be welcome in our kitchen.
9 large eggs
2 ¾ cups granulated sugar
1 ½ cups olive/coconut/grapeseed oil
1 ½ cups potato starch
1 cup unsweetened cocoa
1 tsp. baking powder (kosher for Passover)
1 tsp. baking soda
Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix together ALL of the ingredients until well combined.
Transfer to the baking pan and bake for 60 minutes.
It will be jiggly still in the middle when it comes out of the oven. Allow to cool to room temperature before slicing.
Passover Rocky Road Brownie Cake
This recipe adapted from Daniella Silver and Norene Gilletz uses one bowl only in its preparation.
4 large eggs
1 ¾ cups granulated sugar
1 cup potato starch
¾ cup unsweetened cocoa
Pinch kosher salt
4 cups mini marshmallows (kosher for Passover)
Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, potato starch, cocoa and salt.
Blend until well combined and transfer to the pan.
Bake for 35 minutes.
Remove from oven and cover with all of the mini marshmallows. Bake for 5 more minutes, then remove to cool to room temperature.
Passover Grain-Free Granola
This Passover friendly granola from Busy in Brooklyn is an easy low maintenance recipe that requires no flipping/tossing of the granola once it’s in the oven.
1 ¼ cups whole raw pecans
1 cup whole raw walnuts
1 cup whole raw almonds
½ cup shredded unsweetened coconut
¼ cup coconut oil
1/3 cup pure maple syrup
2 tbsp. brown/coconut sugar
½ tsp. kosher salt
Preheat oven to 250F and line a baking sheet with parchment paper. In the bowl of a food processor fitted with the steel blade, pulse the pecans until they are chopped into small-medium pieces. Remove from bowl. Repeat with each of the walnuts and almonds. Combine the nuts (total 3 cups, chopped) in a bowl.
In a small saucepan over medium heat, combine the oil, maple syrup, sugar and salt until completely dissolved and pour over the nuts.
Toss until well combined and coated then spread on the baking sheet. Bake for 1 hour without mixing.
Allow to cool to room temperature before transferring to a sealed container.