Tag Archives: chocolate

Gila’s Chocolate Cake

1 Mar

 

Gila's chocolate cakeParve or dairy

I got the recipe for this cake, which could be nicknamed “death by chocolate,” from Gila Semp. It’s very rich and moist, and it’s easy to make, especially with a stand mixer. And even though it’s based on boxed mixes, it tastes homemade.

Full disclosure: I made this cake for guests last weekend, but I neglected to take a photo! This one is by Emily Hill, via Flickr Creative Commons — and I like her addition of shredded coconut and sliced chopped nuts on top, though because this cake is so rich I often make it without the chocolate glaze, and just sprinkle with a dusting of confectioners’ sugar.

Ingredients:

1 box devil’s food or chocolate fudge cake mix
5 eggs
½ cup oil
1 cup water
1 package instant chocolate pudding mix (most are dairy, but you can find parve mixes in kosher food stores)
1 package (12 oz.) chocolate chips
1 package (6 oz.) chocolate chips, optional

Directions:

Preheat oven to 350 degrees.

Mix the cake mix, eggs, oil, water and pudding mix together with an electric mixer.

Stir in the chocolate chips. Pour into a greased bundt pan.

Bake 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Optional glaze:

Combine a 6-oz. package of chocolate chips with ¼ cup of boiling water. Stir to combine.

Add a little more boiling water if the glaze seems too thick. Drizzle over the top of the cooled cake.

Serves 12 or more

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Chocolate Mousse

14 Jan

ImageI got this very easy recipe from Judith Baskin, who is the distinguished director of the Jewish studies program at the University of Oregon. We met  at Antioch College, and we were roommates during our year abroad at The Hebrew University in Jerusalem. We lived in a damp, cold, moldy basement apartment in an otherwise toney neighborhood (we referred to our apartment as “the slum of Rehavia”). After college, my husband and I lived in Philadelphia and we visited Judy and her husband, Warren Ginsberg, a few times in New Haven while they were  graduate students at Yale. On one visit, they served us this wonderful dessert, which we have been making ever since.

Ingredients:

1 6-oz. package semisweet chocolate chips
⅓ cup boiling water
4 eggs, separated
2 Tbs. coffee liqueur (or another liqueur that goes well with chocolate)
½ tsp. cinnamon

Directions:

In a blender, or with an immersion blender, mix the chocolate chips and boiling water for about 10 seconds. Add the egg yolks, liqueur and cinnamon and blend another 5 seconds. Beat the egg whites until they form stiff peaks. Fold the chocolate mixture into the egg whites until no streaks or lumps of white are visible. Spoon into dessert dishes or a 1-quart serving bowl. Chill for one hour or more. Serve with a dollop of whipped cream.

Serves 4 to 6