I cannot vouch for how good these are, but they come from a gourmet pesach cooking link.
Carrot Muffins:
5 jars of carrot baby food (or 1 1/4 cup mashed cooked carrots)
4 eggs
2 cups of sugar
1/2 cup oil
1 tablespoon lemon juice
1 tablespoons orange juice
2 cups matza cake meal
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
Preheat oven to 350 degrees. Mix all ingredients together. Bake approximately 30 minutes. These come out dense but the kids eat them out of the pan.
Truffle Bars:
12 eggs, separated
2 1/2 cups sugar, divided
1 pound ground almonds
2 tablespoons vanilla
1 cup (2 sticks) margarine
2 teaspoons coffee dissolved in 2 tablespoons boiling water
Marble Cheesecake
Crust:
2 cups crushed ladyfingers
2 tablespoons margarine, melted
Filling:
3 – 8 ounce packages cream cheese
3/4 cup sugar
5 eggs
2 ounces semisweet chocolate, melted
Topping:
6 ounces semisweet chocolate, melted
1/2 cup sour cream
Preheat oven to 325 degrees. Mix together the crushed ladyfingers and melted margarine and press into the bottom of a 9-inch springform pan. Refrigerate. Beat together cream cheese, sugar and eggs until light and fluffy. Pour half of batter on top of curst. Add melted chocolate to remaining batter and mix well. Pour over filling in pan and run knife through to marbleize. Bake for 60 minutes. Mix together frosting ingredients and pour on top of cake. Bake an additional 5 minutes. Cool and refrigerate or freeze.
Chocolate Mousse Cake:
8 ounces semisweet chocolate
1/2 cup (1 stick) margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla
These are fudgy and gooey in the middle and always a big hit. You can never have enough. They are best served with vanilla ice cream.
1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla
1 cup cocoa
1 bag (2 cups) chocolate chips
Floating Islands with Caramel Sauce
6 servings
Sauce :
2 vanilla beans, split lengthwise
2 cups pareve milk
6 large egg yolks
1/2 cup sugar
Meringue :
2 cups pareve milk
4 large egg whites
pinch of salt
1/4 cup sugar
Caramel :
1/2 cup sugar
1/4 cup water
For Sauce :
Scrape seeds from vanilla bean halves into heavy small saucepan, add beans. Add pareve milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm pareve milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
For Meringue :
Lay smooth kitchen towel on work surface. Pour pareve milk into medium (10-inch) skilled. Bring milk to simmer over medium heat.
Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval, drop oval into pareve milk. Quickly shape 2 or 3 more meringue, dropping each into pareve milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in pareve milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. transfer meringues to waxed-paper-lined baking sheet. Refrigerate at lest 1 hours and up to 3 hours.
For Caramel :
Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
Molten Chocolate Cakes
4 tablespoons unsalted margarine room temperature, plus more for muffintins
1/3 cup granulated sugar plus more for muffin tins
3 large eggs
1/3 cup potato starch
1/4 teaspoon salt
8 ounces bittersweet, chocolate melted
Pareve whipped cream
In the bowl of an electric mixer fitted with the paddle attachment. Cream the margarine and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in potato starch and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet, bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven, let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners sugar and serve with pareve whipped cream, if desired.
Coconut Cups
Macaroon cups:
2 1/4 cups desiccated or shredded coconut
1/2 cup sugar
2 egg whites
Ganache filling:
4 ounces chocolate
1/2 cup margarine (1 stick)
3 egg yolks, lightly beaten
3 tablespoons unsweetened cocoa
Preheat oven to 280 degrees F.
Grease compartments of a non-stick mini muffin pan very well.
Bake for 30 minutes, then let cool completely before removing macaroon cups from the pan. You may need to run a sharp knife around the top edges of each cup to loosen.
For Ganache Filling, melt chocolate and margarine together in the top of a double boiler, and stir to mix. Remove from heat and let cool for 2 to 3 minutes.
Stir in egg yolks while whisking thoroughly to prevent them from cooking. Add cocoa and mix well. Pour mixture while it is still warm into coconut cups and leave at room temperature to set. Store in airtight container.
Pesach Cheese Cake
20 lady fingers
2 tablespoons margarine
2 8oz packages of cream cheese (softened)
1 cup sugar
3 eggs
2 cups sour cream
1 tablespoons vanilla
Preheat the oven to 350 degrees
In a medium bowl use an electric mixer to beat the cream cheese until smooth. Add sugar, eggs, sour cream and vanilla blend well.
pour filling into crust. Bake 30-40 minutes. Turn off oven and leave cheescake for 1 hour to set. Serve chilled
option: you can sprinkle top with 1 cup of chocolate chips before you bake the cake.
Italian Wine Cake
6 eggs, separated
1 1/2 cups sugar
1/2 cup potato starch
1/2 cup matza cake meal
1/4 cup orange juice
1/4 cup sweet wine
juice and grated peel of 1 lemon
pinch of salt
8 ounces chocolate, melted
1 pint fresh strawberries, washed and sliced
In a large bowl, beat the eggs yolks, adding sugar in a slow stream. Continue beating until light and fluffy.
Combine the potato starch and matza cake meal and set aside. Combine the orange juice, wine, and lemon juice and peel. Add the potato starch mixture to the egg yolk mixture alternately with the orange juice mixture, blending thoroughly.
Beat the egg whites with salt until soft peaks form. Gently fold the whites into the egg yolk mixture. Pour this batter into an ungreased 10-inch tube pan. Bake for 40 minutes, or until a toothpick inserted in the cake comes out dry. Remove the cake from the oven immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold onto a cake plate. Drizzle with melted chocolate and garnish
Let me know how you like these.