Passover Flourless Chocolate Torte Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine --BUTTER IS FINE 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degrees F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated)

Omigosh, I would love to find the latter basket on Easter morning! What a cute kittie! I'm sure your son loved his Pokeman goodies. I wish I'd stayed away from candy, but it's all locked up now :-) Did you notice the toothbrushes in their baskets?

Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

Enjoy hearjng about everyone’s plans. We will be having between 13 to 15. I am with Annie this year, usually I spend a lot of time on my table and have a fabulous appetizer spread but cutting back. We are starting later this year, so half of our group are eating brunch or lunch with others before coming to our place for dinner. Will still have appetizers, but keeping it lighter with fewer choices. Hoping people will save room for the main meal. Our plan is: Appetizers - Deviled eggs, vegetable spread with toasted baguette rounds and baby carrots. Main - Ham (spiral, honey glazed), cream corn, strawberry spinach salad, cheesy potatoes (similar to funeral potaoes), Watergate Salad and rolls. Dessert - Pound cake and/or cheesecake with strawberries and whipped cream. Will be serving both desserts. Will make a nice table, but it will be thrown together today rather than the usual much thought-out table design, planned weeks ahead of Easter. Happy Easter and Passover to all.