Passover Macaroons & Soufflé Cake Recipes via Tabouli Grill

Judy Roll

Passover begins April 14th as does the hunt for new and exciting crowd pleasing recipes for your Passover table. We found some excellent selection in the recently pubished e-book, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors," but in case you still need a few more dessert options for your repertoire, here are the recipes for Macaroons and Chocolate Soufflé cake from Chef Judy Roll of Tabouli Grill. 

Macaroons

2 large egg whites

Pinch of salt

1 can (14 ounces) sweetened condensed milk

2 teaspoons pure vanilla extract

2 bags shredded sweetened coconut (14-ounces each)

Heat oven to 350 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.  Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.  Bake until macaroons are golden brown, about 10-12 minutes. 

Chocolate Souffle Cake

Ingredients

2 sticks (1 cup) unsalted butter, cut into pieces, plus additional for greasing pan

9 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped

6 large eggs, separated

2/3 cup  granulated sugar, separated

1/2 teaspoon salt

Make soufflé cake

Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking). Position another oven rack in middle of oven, then preheat oven to 325°F. Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper.

Melt butter (2 sticks) and chocolate together in a 2-quart heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at medium-high speed until thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 6 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Stir warm chocolate mixture into yolk mixture until combined well.

Beat whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) until a wooden pick or skewer inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools).

Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate.



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