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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

CHOCOLATE TRUFFLE PIE WITH FROZEN ESPRESSO SABAYON is a rich brownie cake with a hint of almond

By Diane Rossen Worthington


Chocolate Truffle Pie with Frozen Espresso Sabayon




JewishWorldReview.com | This is a far cry from the honey cake and almond dried fruit desserts I recall from Passovers past. I am a dessert lover, and it was always a disappointment when we were finishing our Seder meal and these desserts adorned my families' Passover table. I know many folks enjoy the traditional honey cake, but if I can find a way to bring chocolate to the table, I will do it.


This pie is fudgy in the center and relies on ground almond flour and matzo meal as the replacement for flour. It tastes like a rich brownie cake with a hint of almond. You'll notice that a few ounces of bittersweet chocolate are included to bring out the deep chocolate flavor.


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I like to serve the sabayon with it, but feel free to serve a scoop of frozen dairy-free coffee flavored ice instead.


The best part is you can make this a day ahead and keep at room temperature -- one less thing to worry about for the Passover meal.





CHOCOLATE TRUFFLE PIE WITH FROZEN ESPRESSO SABAYON

Serves: 12



  • 6 tablespoons margarine for Passover

  • 14 ounces semi-sweet chocolate

  • 2 ounces bittersweet chocolate (over 65 percent cocoa)

  • 3 large eggs

  • 3/4 cup sugar

  • 1 tablespoon vanilla extract

  • 1/4 cup finely ground almonds or almond meal

  • 1/4 cup matzo cake meal

  • 1/4 teaspoon salt


Glaze:


1 ounce semi-sweet chocolate, cut into pieces

2 tablespoons margarine


Garnish:


Chocolate covered espresso beans

Mint leaves or little strawberries


1. Preheat the oven to 350 F. Grease a 9-inch pie pan or glass plate.

2. Combine the margarine and both chocolates in a large glass measuring cup and melt in the microwave, about 1 1/2 to 2 minutes. Mix with a small spatula. Reserve

3. In a medium mixing bowl with an electric mixer on medium speed whisk the eggs for a minute. Add the sugar and the vanilla and beat until thick, light lemon colored and some air bubbles appearing, about 2 minutes. Add the melted chocolate mixture and beat until well blended.

4. In a medium bowl, combine the almond meal, matzo cake flour and salt, and mix with a fork. Add to the chocolate mixture on low speed mix on low speed until completely blended.

5. Pour the mixture into the pie pan and place on a baking sheet. Bake for about 45 to 50 minutes or until the pie has risen and a skewer placed in the center comes out slightly fudgy. Cool to room temperature. (The pie will fall; don't worry)

6. In a small glass bowl, combine the chocolate and the margarine and melt in the microwave for about 1 1/2 minutes. Mix with a fork and then drizzle decoratively over

the top of the pie. To serve, cut thin pieces, place on dessert plates and garnish with espresso beans and mint leaves. Accompany with a scoop of Frozen Espresso Sabayon or non-dairy coffee ice dessert.

Advance Preparation: This can be made 1 day ahead, covered well, and kept at room temperature.


Frozen Espresso Sabayon


3 tablespoons sugar

3 tablespoons Kona coffee liqueur

1/2 teaspoon instant espresso

6 large egg yolks


1. Whisk all ingredients in medium metal bowl to blend. (You can use a double boiler for this.)

2. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, or with a hand whisk, beat the mixture until thick, about 4 minutes. Make sure it doesn't get too hot or the eggs will scramble.

3. Remove from over water. Cool. Put in shallow dish and freeze. When ready to serve, scoop out little balls and put it next to the pie slice.

4. You could also serve this very cold; it makes a soft mound when placed on the plate with a tablespoon.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.