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Pls help me convert recipe for Pesach

Diane in Bexley Mar 11, 2008 08:19 AM

What can I substitute for the 2/3 cup flour? cake meal? potato starch? thanks!

1 cup fresh or frozen cranberries
3/4 cup water
1/3 cup sugar
2 tablespoons Chambord (black raspberry liqueur)

1 cup dried sweetened cranberries
1/3 cup Chambord
1 cup (2 sticks) unsalted pareve margarine, cut into pieces
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar
6 large eggs, room temperature
2/3 cup all purpose flour
1/2 teaspoon salt

For sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:
Position rack in center of oven and preheat to 350°F. Grease and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.
Melt margarine in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

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  1. weinstein5 RE: Diane in Bexley Mar 11, 2008 09:14 AM

    I would say matzah cake meal - also might have an issue with the Chambord if it is not kowher for passover -

    3 Replies
    1. re: weinstein5
      Diane in Bexley RE: weinstein5 Mar 11, 2008 10:32 AM

      Weinstein, thanks! Figured I can use another liquer that is like brandy or red wine, we also make our own cherry slivovitz.

      1. re: Diane in Bexley
        CloggieGirl RE: Diane in Bexley Mar 11, 2008 05:03 PM

        Chambord is very, very sweet so I'd up the sugar if you use brandy. I really wouldn't use a red wine.

        1. re: CloggieGirl
          rockycat RE: CloggieGirl Mar 12, 2008 07:20 AM

          I might even consider using one of the KP fruit juices,at least in part, due to the intensity of Chambord's fruit taste.

    2. d
      doc_k55 RE: Diane in Bexley Mar 14, 2008 05:29 PM

      I would not substitue 100% cake meal. You could probably do 50/50 cake meal / potato start to keep it from being too dense. As for Chambord, a nice compromise might be to make a heavy raspberry syrup (sugar + raspberries), strain thoroughly, mix with brandy. That way you get the hit of liquer (and you won't need much) and the true fruity sweetness. Skip the juices; they won't have enough raspberry flavor. My guess is you could make this raspberry syrup several days in advance due to high conc'n of sugar. GL.

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