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This dessert looks and tastes as if you spent all day working on it, but it’s remarkably simple to assemble (and you can even do it ahead of time). For serving, you can dress it up with fruit, whipped cream, sorbet, or whatever you’re in the mood for. This is a perfect Passover dessert, as it requires no flour or leavening products—plus, it uses no dairy, so it’s flexible for any menu. Use the best-quality chocolate and vanilla possible.
2 tablespoons neutral-flavored oil
6 ounces best-quality semisweet or bittersweet chocolate, chopped
1/3 cup brewed coffee, espresso, or water
4 large eggs, separated
1 teaspoon Gefen Vanilla Extract or seeds scraped from 1/2 of a vanilla bean
1 cup plus 3 tablespoons sugar, plus additional for coating ramekins
fresh fruit
sorbet
raspberry coulis
Preheat the oven to 350 degrees Fahrenheit.
Lightly brush the bottom and sides of six four-ounce ramekins with oil to coat. Sprinkle the ramekins with sugar to coat and turn the cups upside down to remove excess sugar.
Melt the chocolate with the coffee in a medium saucepan over very low heat, stirring occasionally. Set the chocolate aside to cool slightly.
Whip the egg yolks with one cup of the sugar at high speed until very light and fluffy, about five minutes. Fold in the chocolate mixture and vanilla extract or seeds using a rubber spatula.
In a clean bowl with clean beaters, whip the egg whites at medium-high speed until they hold soft peaks. Slowly add the remaining three tablespoons sugar and continue to whip until they hold stiff peaks. Gently fold the whites into the chocolate mixture using a rubber spatula. Ladle the mixture into the prepared ramekins, filling them to the top.
Bake the puffs in the oven until puffed and fairly solid, 10 to 12 minutes. Serve puffs immediately with your choice of garnish.
Reprinted with permission from Jewish Cooking for All Seasons by Laura Frankel, Agate Surrey, 2016.
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