Have a sweet week this Passover with amazing desserts brought to us from the folks at the Center for Kosher Culinary Arts, the kosher cooking school in Brooklyn, NY. CKCA’s pastry chefs got in the kitchen to create these non-gebrokts Passover desserts special for Joy of Kosher readers. During the final tasting, CKCA director Jesse Blonder exclaimed, "These are the best Pesach desserts I’ve ever had—hands down.”
This is an exceptionally moist, really different kind of Passover cake. It takes a little work, but it’s worth it. You will need a 9-inch springform pan, a baking sheet, a box grater, and a food processor. I use a hand-held beater for the egg whites, but of course you can use a stand mixer. The cake can be made one or more days in advance.
These delightful Italian meringue layers are baked on a parchment-covered baking sheet. Trace two 8-inch circles on the paper with a pencil, and then turn the paper over. You may either pipe the meringue into the circles through a pastry tube, or simply use an offset spatula to spread it into the circles. The meringues can be made a day or two in advance and stored in plastic bags.
This chocolate volcano cake will make the perfect Passover dessert for your seder or any night. Who doesn't like a chocolate cake with a gooey center.
The quintessential Passover dessert, classic coconut macaroons, so much better than the store bought varieties and easy to make.
Passover cake using almond meal and potato starch perfect for gluten free needs too.
Contributed by The Center for Kosher Culinary Arts featuring Lynn Kutner