Passover Brownies

3/4 cup unsalted butter, softened
3/4 cup granulated sugar
6 ounces bittersweet chocolate, melted
5 eggs, separated
6 ounces finely-ground almonds
Pinch of salt

Cream together butter and sugar.
Add egg yolks and combine.
Stir in chocolate and salt.
Stir in almonds.
Fold in egg whites.
Bake at 350 degrees F for 40 minutes, then remove immediately to refrigerator.

Brandied Chocolate Orange Torte

Matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup granulated sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground (3/4 cup)
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
1 pinch salt
Additional grated orange peel
Shaved semisweet chocolate

Preheat oven to 350 degrees F.
Grease bottom of 8-inch springform pan; dust with cake meal, shaking off excess.

Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.

Combine raisins and 1/4 cup cake meal.
Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.

Using clean, dry beaters, beat whites with salt until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.
Fold in yolk mixture.
Turn into prepared pan. Bake until tester inserted in center comes out clean, 55 to 60 minutes.
Invert pan onto rack.
Cool cake completely in pan.

Remove springform.

Garnish cake with peel and shaved semisweet chocolate before serving.

Hanukkah Nut Cake with Honey Syrup

Nut Cake
3 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 cups finely chopped walnuts
1 cup dried dates, minced
1 cup vegetable oil
1 cup water

Preheat oven to 350 degrees F.
Oil a 9-inch pan.

The traditional way is to mix all dry ingredients on a board using your hands, rubbing and sifting them until well mixed.
Make a mound and put a hole in the center.
Pour oil and water in center and make into a dough.
Kneed the dough for about 1 minute.

Alternatively, put all the dry ingredients in a bowl, and mix well.
Add the oil and water and make a dough, kneed for 1 minute or so.

Place dough in prepared pan.
Bake for 1 hour.
Remove from oven and allow to cool.
After cake has cooked, make Honey Syrup.

Honey Syrup
1 1/2 cups honey
1/2 cup water
Juice of 1 small lemon
1/2 teaspoon lemon zest, finely grated

In a pot over medium high heat cook honey, water, lemon juice and zest.
Allow to reduce by 1/4 .

Place cake in a shallow plate and with a fork, make holes all over the top of the cake.
Pour the warm syrup over the cake and allow to sit 1 hour before serving.