Bring chocolate to Passover dessert table

This is a far cry from the honey cake and almond dried fruit desserts I recall from Passovers past. I am a dessert lover, and it was always a disappointment when we were finishing our Seder meal and these desserts adorned my families’ tables. I know many folks enjoy the traditional honey cake, but if I can find a way to bring chocolate to the table, I will do it.

This pie is fudgy in the center and relies on ground almond flour and matzo meal as the replacement for wheat flour. It tastes like a rich brownie cake with a hint of almond. You’ll notice that a few ounces of bittersweet chocolate are included to bring out the deep chocolate flavor.

I like to serve the tart with a frozen espresso sabayon, but you may serve a scoop of dairy-free coffee-flavored ice instead. The best part is you can make the pie a day ahead and keep it at room temperature — one less thing to worry about for the holiday meal. (Microwave it for about 30 seconds to bring it to the optimum texture.)

Chocolate truffle pie with frozen espresso sabayon

Prep: 30 minutes

Cook: 50 minutes

Servings: 12

Ingredients:

6 tablespoons margarine for Passover

14 ounces semisweet chocolate

2 ounces bittersweet chocolate (65 percent cocoa or above)

3 large eggs

3/4 cup sugar

1 tablespoon vanilla

1/4 cup finely ground almonds or almond meal

1/4 cup matzo cake meal

1/4 teaspoon salt

Glaze:

1 ounce semisweet chocolate, cut into pieces

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