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Olive Oil chocolate mousse for Passover
Adapted from "Dulce lo Vivas," by Ana Bensadón (Ediciones Martínez Roca)
Time: 30 minutes plus 24 hours’ refrigeration11 ounces bittersweet (60 percent cacao) chocolate8 large eggs, separated3/4 cup sugar1/2 cup extra-virgin olive oil2 tablespoons kosher for Passover brandy.1. In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.3. Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Almond Cake (Marcella Hazan)
10 oz., shelled, unpeeled almonds, about 2 cups1 1/3 cups granulated sugar8 egg whitessaltzest of one lemon6 tablespoons flour8 or 9-inch springform panbutter or oil for greasing the pan
1. Preheat oven to 350F.2. Put almonds and sugar in a blender or food processor and pulse to grind to a fine consistency.3. Beat the egg whites with the salt until they form stiff peaks.4. Add the ground almonds and the grated lemon peel to the egg whites, a little bit at a time, folding them in gently but thoroughly. The whites may deflate a bit, but if you mix carefully there should be no significant loss of volume.5. Add the flour, shaking a little of it at a time through a strainer and again, mixing gently.6. Grease the pan generously, and pour the batter into the pan, shaking/tapping the pan to level it off. Place the pan on the middle rack of the preheated oven and bake for 1 hour. Before taking it out of the oven, test the center of the cake by piercing it with a toothpick. If it comes out dry, the cake is done. If it does not, bake a little longer.7. When done, unlock the pan and remove the hoop. When it is lukewarm, loosen it from the bottom of the pan. Serve when completely cold. This keeps for a while if stored in a cookie tin.