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Chocolate Mousse Torte
By Joyce Rifkind of Toronto, Ontario in Canada
Mousse
8 ounces semisweet chocolate
1 tablespoon dry instant coffee
¼ cup boiling water
8 eggs, separated
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
ground walnuts or almonds (to dust pie plate)
Topping:
1 ½ cups heavy cream or pareve whip
1 ½ vanilla
1/3 cup confectioners sugar
1. Preheat oven to 350. Grease 9 or 10 inch glass pie plate. Dust it with finely ground walnuts or almonds.
2. Dissolve coffee in the boiling water and pour over the chocolate. Melt either in a double boiler or in microwave.
3. Beat egg yolks at high speed for about 5 minutes until they are pale lemon-colored and thickened. Gradually add the sugar and continue to beat at high speed for about 5 minutes more until very thick. Add the vanilla and chocolate, beating slowly and scraping the bowl with a rubber spatula until smooth.
4. Add salt to egg whites and beat until the whites hold a definite shape but not until they are stiff or dry.
5. Gradually, in 2 or 3 small additions, fold about half of the whites into the chocolate and then fold the chocolate into the remaining whites.
6. Gently remove and set aside about 4 cups of the mousse. Turn the balance into the pie place. Spread level gently and place in oven to bake.
7. Cover the reserved mousse and refrigerate.
8. Bake mousse for 25 minutes; turn off oven but leave torte in for 5 minutes more.
9. Remove from oven and place on a rack to cool. The mousse will rise during baking and then, while cooling, it sill settle in the center, leaving a high rim.
10. When completely cool, remove the reserved mousse from the refrigerator and place in the center of the shell of the baked mousse. Refrigerate for at least 2 – 3 hours or longer. This may be topped with whipping cream or Rich’s whip (to eliminate sugar) and then grate semisweet chocolate over the top.
Angel Pie
By Joyce Rifkind of Toronto, Ontario in Canada
Crust
4 egg whites
1 teaspoon vanilla
1 teaspoon vinegar
1 cup sugar
Filling
4 egg yolks, beaten
½ cup sugar
The juice of 2 lemons
1 cup dessert whip
1 teaspoon vanilla
2 teaspoons sugar
1. Beat the egg whites, vanilla, and vinegar until stiff. Add the sugar very slowly and beat until glossy. Pour into a 10″ greased pie plate and make a well in the center. Bake at 275 F for 1 hour.
2. While the crust is baking, combine yolks, sugar, lemon juice in double boiler and cook until thick. Alternately a microwave can be used. Once thickened, cool.
3. Combine dessert whip with 1 teaspoon vanilla and 2 teaspoons of sugar, and then beat. Fold the beaten whip into the custard.
4. When the crust comes out and has cooled, add the filling to the crust.
Chef’s Note: If there is extra meringue from making the crust, it can be used for meringue cookies or meringue chocolate chip cookies.
Strawberry Jam
By Joyce Rifkind of Toronto, Ontario in Canada
3 pints strawberries split in ½ or ¼ (big ones)
3 cups sugar
2 tablespoons orange flavor liquor (optional)
½ cup blueberries
1 green apple, chopped in small pieces
Combine all ingredients in saucepan. Cook 25 to 35 minutes. Store in containers and refrigerate.
Chef’s note: I only use this recipe for Passover as I don’t “jar” it so I am not sure how long it lasts before spoiling. It certainly lasts 2 weeks in the refrigerator.