Desserts
Continued from Page 4
Fresh whipped cream is not really a dessert
— but it is a spectacular addition to any
other dessert after a pareve or dairy meal.

Heat your oven to 350
degrees. Spray a 9-inch round
pan with cooking spray and line
the pan with parchment. Spray
the parchment. Place the pan
inside another larger pan in
preparation for a water bath.

Set aside.

In a microwave-safe bowl,
melt the chocolate and butter on
50 percent power for 3 to 4 min-
utes. Stir until smooth and add
the eggs, whisking constantly.

Add the vanilla and mix again.

Pour the batter into the pre-
pared pan, and place the “dou-
ble pan” into the oven. Pour
water into the outside pan so
that it comes at least halfway up
the cake pan. This keeps the
cake from getting too crusty on
the outside, and it maintains
the creamy texture.

Bake for 25 to 30 minutes
until the edges are starting to
crust but center is still soft
and glossy.

Remove the pans from the
oven, allow them to cool in a
water bath, and invert the cake
on a plate. Peel off the parch-
ment, and serve at room tem-
perature or chilled.

Serves 12
FRESH WHIPPED CREAM
This is not really a dessert —
but it is a spectacular addition
to any other dessert after a
pareve or dairy meal. It elevates
just about everything it touch-
es, and if you have extra, put it
in a Tupperware container;
your morning coffee will be
that much more special.

Some simple suggestions:
• Purchase Passover cakes or
tarts and top them with
homemade whipped cream.

• Serve pretty bowls of
berries or other cut-up
fruit with a dollop of
whipped cream.

• Scoops of ice cream or sor-
bet are instantly more ele-
gant and festive with a
spoonful or two of
whipped cream.

• For a dramatic presenta-
tion requiring a bit more
effort, make parfaits: In a
tall, fluted glass, layer
crumbled Passover cookies
or macaroons, whipped
cream and chopped straw-
berries, ending with
whipped cream and top-
ping with a whole straw-
berry. Chill and serve.

The following recipe makes
about 2 cups of whipped cream.

beginning to hold its shape. Chill
thoroughly until ready to use.

SORBET LOAF CAKE
This is relatively simple to make
but requires advance planning
and time in between steps to
ensure proper freezing.

The decor possibilities of this
cake are significant; edible flow-
ers, candy, fruit or colored sugars
can make this quite elaborate —
or keep it simple. You can use any
combination of sorbet flavors,
toppings or fillings that you wish.

Toasted nuts, coconut flakes,
Passover cookie crumbs, choco-
late bits, caramel, chocolate
spread, pureed fruit — the sky is
the limit.

This basic fruit version has a
tropical vibe and is nicely color-
ful, but you can opt for any
combo that suits your taste.

1 1
1 ½
2 pint mango sorbet
pint coconut sorbet
pint raspberry sorbet
cup coconut flakes
ripe bananas, sliced
In a small skillet, toast the
coconut flakes over medium
heat, stirring constantly. When
lightly browned, remove the
flakes from the heat and cool
Place all the ingredients into completely. (This can be done
a medium bowl.

far ahead of time.)
Whip the mixture until soft
Remove the mango sorbet
peaks form and the cream is from the freezer and allow it
1 cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla
Magone/iStock/Thinkstock.com See Desserts, Page 8
Name: Fresh Grocer c/o Brown's Supers
Width: 9.25"
Depth: 3.62"
Color: Black plus one
Comment: Passover Palate 3/30
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Name: McCaffrey's Supermarkets
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Comment: JE - Passover Palate
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