DECADENT CHOCOLATE BROWNIE – PAREV
TIRAMISU ( PAREV )
RECIPES
DECADENT CHOCOLATE BROWNIE – PAREV
( Can be made in a cake tin as well as a chocolate brownie cake , or top with ice-cream for a chocolate brownie ice-cream )
INGREDIENTS : 6 eggs - separate 5 and keep 1 whole 1 / 1 / 3 cups sugar 2 / 3 cup oil 2 / 3 cup potato flour 1 / 3 cup cocoa 1 tsp instant coffee ¼ tsp salt
METHOD : Line a dish with wax paper and oil lightly Beat 5 egg whites until stiff . Set aside Beat the 5 egg yolks and the 1 whole egg together till smooth and starting to fluff Add remaining ingredients except the whites and mix together well Fold egg whites into the chocolate mixture Pour mixture in tin and bake at 180 . C for about 20min Once baked and cooled – cover with chocolate ganache . ( only cut into squares after you coat with ganache
CHOCOLATE GANACHE- Heat Orley Whip in a pan .. remove from heat and add chocolate Then add a tablespoon of margarine until glossy and smooth
TIRAMISU ( PAREV )
INGREDIENTS : 2 tblsp coffee 50 ml coffee 1l hot water . 1l Orley Whip or Riches 1 tin coconut cream ( put in freezer ) Matzah crackers
METHOD : Make coffee and wine mixture in hot water Soak Matzah in coffee mixture and layer in tin . ( quick dip and out ) Whip up Riches cream – 1 litre Take most of cream out of bowl and set aside Whip up coconut cream with a bit of the leftover cream . Then add most of the cream that was set aside Add wine and coffee mixture – about ½ cup Layer in biscuit tin Add another layer of dipped biscuits Layer top with remainder of cream . Sprinkle with cocoa Set in fridge ( can also be frozen as a ice-cream dessert )
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