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Chocolate Farfel -Nut Clusters
Makes 30-40
16 ounces Passover semisweet chocolate
1 1/2 cups toasted matzo farfel
1 cup toasted chopped pecans
In the top of a double boiler over simmering water, melt the chocolate. Pour
the melted chocolate into a large bowl. Add the matzo farfel and pecans and mix
thoroughly. Spoon this mixture onto a baking sheet lined with wax paper or into
ruffled paper baking cups. Refrigerate till set. To serve; peel the clusters off
the wax paper and serve on a platter or serve in the baking cups.
Chocolate Steamed Pudding
- 2 ounces unsweetened chocolate
- 1/4 cup plus 2 Tbs. unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 3/4 tsp. vanilla extract
- 3/4 cup hot brewed coffee
- 1-1/2 cups all purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- aluminum foil
- hot water
- 2 cups light frozen dessert topping
Preheat oven to 350°F. Melt chocolate with 1 Tbs. butter in a saucepan over
very low heat. Remove from heat and cool. Combine sugar, eggs, vanilla and
remaining butter in a bowl and beat well. Blend in coffee. Sift together flour,
baking powder and salt in a separate bowl. Add to sugar mixture and mix well.
Blend chocolate mixture into sugar mixture. Divide batter evenly among 8
buttered custard cups (about 6 ounces capacity each). Cover each tightly with
aluminum foil. Arrange cups in a large baking pan and add enough hot water to
pan to come halfway up sides of cups. Cover pan tightly with aluminum foil and bake
45 minutes. Cool slightly. Unmold pudding and serve warm with topping.
Recipe
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