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Recipe
of the Week 3-27-11
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Dark Chocolate
Torte with Blackberry Coulis
*Kosher for Passover*
2 2/3 cups semisweet chocolate chips
(16 ounces), divided
1 cup (2 sticks) salted kosher for
passover margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
or instant coffee powder
5 large eggs
1 cup sugar
Fresh mint sprigs
Fresh blackberries (optional)
Preheat oven to 350°F. Brush 9-inch-diameter
springform pan with margarine; line
bottom with parchment. Stir 1 2/3
cups chocolate chips and 3/4 cup margarine
in medium saucepan over low heat until
smooth. Whisk in cocoa and espresso.
Cool 10 minutes.
Using electric mixer, beat eggs and
sugar in large bowl on high speed
until thick, about 6 minutes. Fold
in chocolate mixture. Pour batter
into prepared pan.
Bake torte until dry and cracked
on top and tester inserted into center
comes out with some moist batter attached,
about 42 minutes. Cool in pan on rack
1 hour (center will fall). Using spatula,
press raised edges so top is level.
Cut around pan sides; remove sides.
Place plate atop torte and invert
onto plate. Remove pan bottom; peel
off paper, and cool torte completely.
Stir remaining 1 cup (6 ounces) chocolate
and 1/4 cup margarine in small saucepan
over low heat until smooth (do not
overheat). Whisk in 2 tablespoons
blackberry coulis. Cool glaze 15 minutes.
Pour glaze into center of torte. Smooth
top with spatula, allowing some of
glaze to drip down sides. Refrigerate
uncovered until glaze is set, about
1 hour. (Can be made 3 days ahead.
Cover and keep refrigerated.)
Cut torte into wedges; spoon coulis
alongside. Garnish with mint and berries,
if desired.
Blackberry Coulis
Yield: Makes about 2 cups
1 1-pound bag frozen unsweetened blackberries,
thawed
1 cup plus 2 tablespoons semidry white
wine (such as Chenin Blanc)
6 tablespoons (about) sugar, divided
3 whole cloves
2 Turkish bay leaves
1/4 teaspoon ground allspice
1 teaspoon brandy
Place berries, wine and 4 tablespoons
sugar in blender; puree. Pour into
medium saucepan. Add cloves, bay leaves,
and allspice. Bring to simmer, stirring
occasionally. Reduce heat, cover,
and simmer 8 minutes.
Strain into medium bowl. Discard
solids in strainer. Whisk in brandy;
sweeten with remaining sugar, if desired.
(Can be made 5 days ahead. Cover and
chill. Rewhisk before using.)
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