Jewish Dessert Recipes

Jewish dessert recipes have a long tradition. These Jewish recipes have been crafted by Jewish families based on what sweet ingredients were available to them at the time. These recipes were then passed down from generation to generation, with each generation changing the recipe slightly to conform to their taste and to conform to what ingredients are available.

When selecting Jewish dessert recipes for a special occasion or family celebration it is important to keep in mind the food restrictions of Jewish Sabbath and holidays. Remember that dessert recipes that include yeast should not be made for Sabbath. When you make your Jewish dessert recipes you will also need to be schedule their cooking so that it doesn't interfere with the observation of Jewish Sabbath and holiday laws.

One of the best things about Jewish cuisine is that it is so adaptable. People can easily change some of the ingredients of traditional Jewish recipes to make it conform to their dietary needs, or to conform to someone's flavor preferences. Traditional recipes can also be altered to modernize them, just as the almond flourless chocolate torte recipe has been modernized. You can also just enjoy the traditional recipe and reflect on the significance of each ingredient.

Almond Flourless Chocolate Torte

What You Need:
9-inch cake pan
Preheated oven set at 350 degrees

Ingredients
1/2 cup strong brewed coffee
2 cups semisweet chocolate chips
1/2 pound butter or margarine, softened
1/2 teaspoon almond extract, optional
4 eggs
1 cup sugar
1 ounce sliced almonds, toasted

Directions
Heat coffee, 1/4 cup sugar, butter or margarine and chocolate chips until smooth. (Do not burn). Remove from heat and let cool.

Whip eggs with a wire whisk add 3/4 sugar in mixer on high speed for 5 minutes. Fold egg mixture and chocolate mixture together. Add sliced almonds.

Place in a 9-inch greased cake pan.

Bake in a water bath for 1 hour to 1 hour and 30 minutes (after 1 hour, check every 10 minutes; mixture should be moist but not runny).

Remove from oven and let cool in refrigerator overnight. Place bottom of pan in hot water to remove.

Nutritional information per serving: 550 cal., 33 g. fat (19 g. sat.), 135 mg chol., 68 g. carb., 223 mg sodium, 4 g. fiber, and 7 g pro.