Rivky Kleiman is the author of Simply and Simply Gourmet, and she believes that Passover should be no exception to gourmet cooking. Below, the popular cookbook author and kosher culinary personality offers up an easy—but showstopping—recipe for a delicious Pesach dessert that would fit right in at any high-end restaurant or Passover program tea room.
Ingredients:
6 oz quality baking chocolate, divided
⅔ cup pareve whipping cream
(unwhipped) KLP
¾ cup dark brown sugar
¼ cup cocoa powder
Pinch of salt
½ cup (1 stick) margarine,
divided
2 tsp vanilla extract
2 eggs
½ cup sugar
6 tbsp potato starch
OPTIONAL GARNISH:
Ice cream
Hazelnut brittle crunch and topping
Instructions:
- Preheat oven to 350°F. Place 3 oz baking chocolate, pareve whipping cream, brown sugar, cocoa powder, and salt in a medium-sized saucepan over medium heat. Slowly bring to a boil, stirring occasionally. Lower the heat, continue to stir and cook for 5 minutes.
- Remove from heat. Add 3 additional oz baking chocolate and 3 tbsp margarine. Stir until glossy and smooth. Add vanilla extract. Set aside ⅔ cup of the mixture in the fridge to be used later as your chocolate sauce.
- Add the remaining 5 tbsp margarine to the remaining sauce. Stir until completely melted. Next, stir in eggs and sugar, followed by the potato starch. Grease 9 ramekins or 10 muffin cups. Place ⅓ cup brownie batter into each ramekin or ¼ cup batter into each muffin cup. Place all ramekins on a baking sheet and bake for 22 minutes.
TO ASSEMBLE:
Place 1 fudgy brownie on the bottom of a cup (or on a dessert plate). Place a scoop of ice cream in the center of each brownie. Drizzle 1 tsp warm chocolate sauce over each ice cream scoop. Top with a sprinkling of hazelnut brittle crunch. For ramekins, place scoop of ice cream in the center of the brownie. Drizzle with chocolate sauce and top with a sprinkle of brittle.
Tip: This dessert can be frozen assembled.
