Comments on: Flour takes a Passover break, and chocolate steps into the breach. http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/ Hot Stuff from King Arthur's Hearth Sun, 08 Nov 2009 00:57:11 +0000 http://wordpress.org/?v=2.3.1 By: Shoshana Ziskind http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2981 Shoshana Ziskind Mon, 18 Aug 2008 01:16:41 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2981 Shortly after I posted last I made the cake mostly regular (no espresso powder and marg. for the butter and no glaze as it had to be nondairy) for a birthday get-together and just this past Shabbat I tried it again with the light olive oil. It had been awhile since the first try but I couldn't tell a difference. It was moist, fudgy and rich and I can't believe it's kosher for for me to eat on Passover! Thanks a lot! Shortly after I posted last I made the cake mostly regular (no espresso powder and marg. for the butter and no glaze as it had to be nondairy) for a birthday get-together and just this past Shabbat I tried it again with the light olive oil. It had been awhile since the first try but I couldn’t tell a difference. It was moist, fudgy and rich and I can’t believe it’s kosher for for me to eat on Passover!
Thanks a lot!

]]> By: Erika http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2609 Erika Thu, 24 Jul 2008 02:11:06 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2609 I'm interested in trying this with a neutral-flavored oil instead of solid shortening, too. Will anyone who has tried making such a version let us know how it worked? If I do it first, I'll return the favor. Thanks! I’m interested in trying this with a neutral-flavored oil instead of solid shortening, too. Will anyone who has tried making such a version let us know how it worked? If I do it first, I’ll return the favor. Thanks!

]]> By: Shoshana Ziskind http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2471 Shoshana Ziskind Sun, 20 Jul 2008 04:58:56 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-2471 It's a little early for Passover, but I'm curious is it possible to make this with extra light olive oil instead of margarine? A lot of people use margarine but while I do use cocoa powder and chocolate chips I don't use margarine on Passover. I do use a recipe that remarkably uses only eggs (separated), cocoa powder, salt, oil and not much else but it's a little, errm, interesting the result. I don't use canola oil because it's something observant Eastern European Jews don't use that on Passover. Yes. This is meant to be confusing because it is! :) ) <strong>OK - consider me TOTALLY confused! And all I can say about light olive oil is, give it a try and let us know...- PJH </strong> It’s a little early for Passover, but I’m curious is it possible to make this with extra light olive oil instead of margarine? A lot of people use margarine but while I do use cocoa powder and chocolate chips I don’t use margarine on Passover. I do use a recipe that remarkably uses only eggs (separated), cocoa powder, salt, oil and not much else but it’s a little, errm, interesting the result. I don’t use canola oil because it’s something observant Eastern European Jews don’t use that on Passover. Yes. This is meant to be confusing because it is! :) )

OK - consider me TOTALLY confused! And all I can say about light olive oil is, give it a try and let us know…- PJH

]]> By: non http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-1311 non Wed, 28 May 2008 07:47:57 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-1311 ashkenazi jews have the custom to avoid corn on passover, but sephardic jews (from middleeastern countries) do not. great blog! ashkenazi jews have the custom to avoid corn on passover, but sephardic jews (from middleeastern countries) do not.
great blog!

]]> By: Evelyn http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-681 Evelyn Fri, 25 Apr 2008 21:00:46 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-681 I made the cake for passover. It was dense, rich in chocolate and delicious.I think a little less sugar would also suffice. I used half sugar and half Splenda. The chocolate ganache was delicious. A very small piece is all anyone needed. I made the cake for passover. It was dense, rich in chocolate and delicious.I think a little less sugar would also suffice. I used half sugar and half Splenda. The chocolate ganache was delicious. A very small piece is all anyone needed.

]]> By: Anne http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-669 Anne Thu, 24 Apr 2008 16:47:06 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-669 I know this is a little late for Passover, but it might come in handy for next year.... Why not replace the sugar and the vanilla with vanilla sugar? There is no alcohol and you can make it easily at home with some vanilla beans, some sugar and some time in the pantry. I know this is a little late for Passover, but it might come in handy for next year….
Why not replace the sugar and the vanilla with vanilla sugar? There is no alcohol and you can make it easily at home with some vanilla beans, some sugar and some time in the pantry.

]]> By: Penny http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-651 Penny Wed, 23 Apr 2008 01:53:08 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-651 I made the cake for my family and everyone loved it. I was a little worried that it was overdone as I was baking at my father's house and the oven seemed very hot. It all worked out though! I think I would use a 7' pan in future to increase the height. I made the cake for my family and everyone loved it. I was a little worried that it was overdone as I was baking at my father’s house and the oven seemed very hot. It all worked out though! I think I would use a 7′ pan in future to increase the height.

]]> By: N F http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-642 N F Tue, 22 Apr 2008 19:11:37 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-642 I made this recipe in the 7" pan and achieved the perfect height (in my opinion). Had no baking time issues. I made this recipe in the 7″ pan and achieved the perfect height (in my opinion). Had no baking time issues.

]]> By: Abby http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-627 Abby Tue, 22 Apr 2008 02:14:29 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-627 I put my daughter on the task of making this cake, and for whatever reason, it needed a lot more time baking than it got, because our result was a barely thickened batter. Also, kosher-for-Passover chocolate is pretty low quality, and it produced a grainy ganache. I did not love the result, so I dumped the baked and iced cake back into a bowl and recombined it with maybe a half cup of ground almonds. I baked it again in a cake pan lined with waxed paper for about an hour at 350. That's a dangerous thing to do to chocolate, which burns easily, but actually the slightly burned bottom enhanced the chocolate-y taste with a bit of caramelizing and added a chewy texture, which one doesn't find too often in kosher-for-Passover baked goods. It's like a really rich, chewy brownie. I put my daughter on the task of making this cake, and for whatever reason, it needed a lot more time baking than it got, because our result was a barely thickened batter. Also, kosher-for-Passover chocolate is pretty low quality, and it produced a grainy ganache. I did not love the result, so I dumped the baked and iced cake back into a bowl and recombined it with maybe a half cup of ground almonds. I baked it again in a cake pan lined with waxed paper for about an hour at 350. That’s a dangerous thing to do to chocolate, which burns easily, but actually the slightly burned bottom enhanced the chocolate-y taste with a bit of caramelizing and added a chewy texture, which one doesn’t find too often in kosher-for-Passover baked goods. It’s like a really rich, chewy brownie.

]]> By: carmel http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-607 carmel Mon, 21 Apr 2008 19:16:37 +0000 http://blog.kingarthurflour.com/2008/04/10/flour-takes-a-passover-break-and-chocolate-steps-into-the-breach/#comment-607 this was the easiest chocolate cake I've ever made. I used a springform pan and it was super easy to remove the cake after baking. Also, I was running late and ended up icing it while still hot--I got good reviews (no one ever really complains about cake being still oven-warm!) but I thought the icing and cake was much better after an overnight in the fridge. So, it definitely can be made ahead. Thanks for your wonderful posts! Keep 'em coming! this was the easiest chocolate cake I’ve ever made. I used a springform pan and it was super easy to remove the cake after baking.

Also, I was running late and ended up icing it while still hot–I got good reviews (no one ever really complains about cake being still oven-warm!) but I thought the icing and cake was much better after an overnight in the fridge. So, it definitely can be made ahead.

Thanks for your wonderful posts! Keep ‘em coming!

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