food & dining
Gluten-Free Dess erts
A s more and more people avoid
gluten, the need to have some
good wheat-free recipes in the
arsenal becomes increasingly neces-
sary. Fortunately, I have found two that
are wonderful.

Passover has passed over, but I sug-
gest fi ling these in the box for next
year; both can be made kosher for
Passover, and the chocolate torte can
swap margarine for butter and skip
the cream topping if a pareve dish is
required. Chocolate Almond Torte
Serves 8-12 depending on size of
slices 1
1 1
5 ⅔
18 MAY 19, 2022 | JEWISHEXPONENT.COM
heaping cup dark chocolate chips
stick butter or margarine
cup almond fl our
eggs, separated
cup sugar, divided
Cocoa powder or powdered sugar
for dusting, optional
Heat your oven to 350 degrees
F. Coat a 9-inch springform pan
with cooking spray, then line it with
parchment. Coat the parchment with
cooking spray. Set it aside.

In a microwave-safe bowl, melt the
chocolate and butter on 50% power
for 3 minutes, or until it’s completely
melted and smooth. Cool it to room
temperature. Separate the eggs carefully, mak-
ing sure that no yolk gets in the
whites. In a separate bowl, whisk the
yolks with ⅓ cup of sugar until fl uff y,
and add it to the chocolate mixture.

Add the almond fl our and mix.

Using an electric mixer, whip the
egg whites with the remaining ⅓
cup of sugar until peaks form and
hold their shape. The whites should
be fl uff y and creamy, like shaving
cream. Do not overbeat, or they will
become dry and grainy.

Photos by Keri White
KERI WHITE | SPECIAL TO THE JE



Gently and slowly fold the whites
into the chocolate mixture, and pour
the batter into the prepared pan.

Smooth the top.

Bake for about 30 minutes until the
top of the cake is dry and just begin-
ning to crack. Cool it completely,
remove it from the springform pan,
invert it to peel off the parchment
and place it on a cake plate.

Sift cocoa powder or powdered
sugar on the cake to serve, and top
it with fresh whipped cream, sorbet
or fruit, if desired.

Ricotta Pie
Serves 12-16
My friend served this for Passover
dessert — it was her Italian grand-
mother’s recipe. She insisted that it
was called “pie,” though I had a hard
time accepting that a pie was made
in an oblong pan and did not have
a crust.

But, far be it for me to argue with a
dear, departed nonna, and, whatever
it’s called, the dessert was delicious.

It provided a lovely dairy dessert for
her seder, but I could also see this as
a brunch dish; it has a sweet kugel-
ish vibe, absent the noodles.

We had the pie served with fresh
strawberries on the side, but any cut
fresh fruit, whipped cream, a choc-
olate or caramel drizzle, fruit com-
pote, sugared nuts, candied lemon
or orange peel would make a swell
adornment. And the pie stands on its
own just fine.

A note on the ricotta: My friend has
made this with both the supermarket
ricotta and the fresh, house-made
versions available at Italian specialty
shops. She prefers the version made
with the supermarket ricotta as she
found that the fresh variety made the
batter’s texture too thick and dense.

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3 pounds ricotta cheese
9 eggs
1 scant cup sugar
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Coat a 13-inch-by-9-inch oblong
pan with cooking spray. Heat your
oven to 400 degrees F.

In a large bowl, mix all the ingre-
dients until well-blended. Pour them
into the pan, sprinkle the top with
cinnamon and bake for 45-60 min-
utes until the mixture is set and a
knife comes out clean.

Cool before cutting. JE
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