Passover Menu

1/2 cup granulated sugar
7 ounces semi-sweet chocolate
4 large eggs, separated
1 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup Passover cake meal
1/2 teaspoon salt (optional)
Crushed walnuts to taste - (optional, Beni likes 1/3 cup)

  1. Preheat oven to 400 degrees.
  2. In a saucepan, melt butter with 1/4 cup of the sugar over low heat. Stir to dissolve sugar.
  3. Melt chocolate with butter and sugar. Stir until melted. Remove from heat. Set aside to cool at room temperature.
  4. In a small bowl, beat egg yolks 4 minutes until thick and pale yellow in color. Add vanilla, cinnamon, and cake meal. Whisk into the warm chocolate mixture.
  5. Beat egg whites with an electric mixer, slowly adding salt and 1/4 cup remaining sugar until stiff peaks form.
  6. Fold egg whites into batter. Mix thoroughly by hand.
  7. Pour into a greased 7 1/2 inch by 11 inch baking dish. Dot top with walnuts. Bake 30 minutes or until top is crusty.
  8. Cool. Cut into squares.

Yield: 15 flourless brownies
SOURCE: Beni's Family Cookbook, authored by Jane Breskin Zalben. Copyright by Henry Holt and Company (1996). Reprinted with permission.


Shopping List

Produce:

  • 6 onions
  • 3 large carrots
  • 5 celery stalks
  • 5 medium beets
  • 1 small zucchini
  • 1 1/2 cups mushrooms
  • 5 medium potatoes
  • 5 medium sweet potatoes
  • 1 large horseradish
  • 1/2 cup steamed beet greens or steamed spinach, chopped
  • 2 large garlic cloves
  • 1 small bunch chopped parsley
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