Pesach without compromise.
That's my motto when planning meals for the Seder and beyond.
While it's all too easy to throw hands in the air, and accept Pesach dishes that taste of Pesach, it's perfectly possible to produce food so good, that you'd choose to serve these dishes the whole year round.
This fudgy, brownie-like Chocolate Lava Torte - which unsurprisingly features too in our latest recipe book - simply must be made at Pesach and always.
It uses just 3 tablespoons of ground almonds - cutting costs and calories - and can be easily stirred up in a bowl with no mixer required.
Even if you've already planned your Seder desserts, find time to include this gem. It will set the tone for the entire week ahead and, as it keeps well, may even last the whole chag through.
220 grams butter or kosher for Pesach margarine
250 grams parve chocolate
1 cup sugar
3 tablespoons ground almonds
1 teaspoon vanilla
5 eggs, lightly whisked with a fork
Generous sprinkling of salt
Powdered sugar to dust
1: Break chocolate into pieces and microwave with butter/margarine till melted.
2: Stir in sugar, ground almonds and vanilla and allow to cool slightly before stirring in eggs which will cause mixture to thicken
3: Cover and allow to stand for 30 minutes, then pour into a paper-lined (see notes) 22 cm/10 inch spring-form tin or medium sized, round aluminium foil tin, and sprinkle over salt.
4: Bake at 160 C for approximately 50 minutes till the surface of the cake is crackled and no longer shiny and wet. You can't do a toothpick test with this as the inside remains moist and fudgy.
5: Dust over powdered sugar and serve at room temperature or slightly warm with ice-cream.
COOK'S NOTES: Lining your springform tin with baking paper is essential or you can risk the batter leaking out. You can avoid this step by using an aluminium, foil tin but you'll then have to serve the torte in this tin as it won't come out easily. Find kosher for Pesach margarine at Meatland.