Spring is here!

Spring has arrived, and while the winter was completely underwhelming and mild, it still feels good to see all the trees blossoming and the flowers burgeoning. I missed the second anniversary of Berger Bakes on March 14th, but I am glad she is still a kickin'. We are nearing another major life event in September and the countdown is on. Five months! More on that to come. 

For now, we will focus on Passover. We were invited to Passover this year (a first for me) and I was instructed to bring dessert [read: baking without flour]. The idea of baking for this special event didn't phase me until about three hours before we were supposed to leave; sorry Ian. I managed to get it together and whip up an espresso truffle torte from a book called,  "A Treasury of Jewish Holiday Baking." This was gifted to me by my soon-to-be in-laws, and I was so glad to have it on hand. The recipe is incredibly rich and indulgent - is there another kind? Looking back I would have given myself much more time to bake it. The torte rises using mostly eggs and while it baked for the full amount of time, it was still jiggly and a little underdone. I was terrified I was serving raw eggs to the group - Seder fail. As it turned out, the edge pieces were cooked perfectly, so those were served and happily eaten (yay!).

16 ounces of chocolate cut into large chunks and added into the mixture above of butter and coffee. What a tasty little pot of goodness.

And voila, here was the final product. With such a large group we cut it into tiny slivers, but with how decadent it was a little went a long way. 

All in all, baking without flour is no easy task, but I would love to give this another go when I have more time and I am not frantically running around the kitchen. This gives me another year to test some recipes before the next Passover baking endeavor of 2013.