Passover Seder, Easy Charosets Recipe

Charosets and desserts are usually my contribution to our extended family’s Passover seder. But, due to the pandemic and worry over COVID, this is the second year we aren’t all gathering. I always thought Charosets on the seder plate was a representation of mortar enslaved Jews used to when they were forced to build those gorgeous pyramids in Egypt. Little did I know there this dish’s significance was up for discussion!


Charoset (חֲרֽוֹסֶת, pronounced ha-row-sit) is a sticky, sweet symbolic food that Jews eat during the Passover seder every year. The word chariest derives from the Hebrew word cheres (חרס), which means “clay.” 

In some Middle Eastern Jewish cultures, the sweet condiment is known as halegh.


Charoset represents the mortar that the Israelites used to make bricks while they were slaves in Egypt. The idea originates in Exodus 1:13–14, which says,

‘The Egyptians enslaved the children of Israel with back-breaking labor, and they embittered their lives with hard labor, with clay and with bricks and with all kinds of labor in the fields—all their work that they worked with them with back-breaking labor.’

The concept of charoset as a symbolic food first appears in the Mishnah (Pesachim 114a) in a disagreement between the sages about the reason forcharosetand whether it is a mitzvah (commandment) to eat it at Passover.

According to one opinion, the sweet paste is meant to remind people of the mortar used by the Israelites when they were slaves in Egypt, while another says that the charoset is meant to remind the modern Jewish people of the apple trees in Egypt. This second opinion is tied to the fact that, supposedly, the Israelite women would quietly, painlessly give birth beneath apple trees so that the Egyptians would never know that a baby boy was born. Although both opinions add to the Passover experience, most agree that the first opinion reigns supreme (Maimonides, The Book of Seasons 7:11).

by Ariela Pelaia, Learn Religions, June 25, 2019



  • 2 cups walnut pieces (or finely ground walnuts)
  • 3 large apples
  • 4 Tablespoons sweet red wine, or to taste
  • 4 Tablespoons honey, or to taste
  • 1/2 teaspoon ginger, or to taste
  • 4 teaspoons cinnamon, or to taste
  • dash nutmeg


  1. In a food processor, process walnuts until finely ground, then transfer to a mixing bowl.
  2. Peel apples, core and cut into quarters. Process in food processor until finely chopped. Place in mixing bowl.
  3. Add remaining ingredients. Combine well and taste to correct seasonings.

Passover Apple Cake

Passover starts Saturday, March 27, 2021 and the entire holiday is focused on food! There’s what we can’t eat:  bread and anything that can rise bread-like, such as corn. And there’s what we can eat:  matzah, better known as crunchy cardboard (unless it’s soaked in eggs and milk and fried into Matzah Brei). Recipes that turn matzah meal, cake meal, and other Passover products into something edible–maybe even delicious–are coveted and shared. I substituted flour for matzah meal and converted an Apple Cake recipe to Pesadich, the term for food that’s allowed during the holiday.

If I have time in between cleaning out my fridge and cabinets and cooking for the holiday, I’ll post more recipes.

Hag Semach or Happy Holiday, Hon!

To make enough Apple Cake for 12 people, I tripled the ingredients, listed below, and added two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people.

Passover Apple Cake


  • Nonstick cooking spray
  • 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
  • 3/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil, plus more for baking dish
  • 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
  • 1/3 cup raisins (optional)


  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
  2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Yield: Makes one 8-inch square cake.

Easy DIY Kids Activities: Gluten Free Vegan Coffee Cake Muffins

Gluten Free Vegan Coffee Cake Muffins

Rainy day? Low on staples? Running out of recipe ideas? No problem!

Hubby and Son ventured to the grocery store over the weekend and found out that a) no one in New Jersey is allowed to enter a grocery store without a face mask and gloves and b) eggs are being rationed (think Easter and Passover). That means they returned with two dozen eggs for six of us…and it’s Passover. Want to bake during Passover? You need eggs. Don’t know what to eat? You need eggs. Love Matzoh Brei? You need eggs. You get my drift! A little searching turned up a recipe for Gluten Free Vegan Coffee Cake Muffins on Sarah Bakes Gluten Free that doesn’t use eggs and are surprisingly moist and delicious. My daughter tried one and said, “Is it okay if I have a second?” Yes!

Sarah says, The fluffiest vanilla muffins are topped with a layer of crisp, cinnamon crumb topping. Every bite is sweet, scrumptious and so satisfying. Have one for breakfast and another one for dessert.

Happy baking, hon!

Gluten Free Vegan Coffee Cake Muffins
Crumb Topping
  • 1/2 cup Sarah’s gluten free flour blend  (I used rice flour.)
  • 1/2 cup cane sugar (I used regular sugar.)
  • 2 teaspoons ground cinnamon
  • 4 tablespoons dairy free butter, cold (I used butter since I didn’t need the recipe to be dairy-free.)
Vanilla Muffins
  • 1 3/4 cups Sarah’s gluten free flour blend (same as above, used rice flour)
  • 3/4 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened vanilla or plain almond milk*
  • 1/2 cup water
  • 1/3 cup grape seed or sunflower seed oil (I happened to have sunflower seed oil in the house, but vegetable oil would work, too.)
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • Additional ingredient: Since I didn’t need the muffins to be dairy-free, I added 2 Tablespoons of vanilla yogurt.)
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/2 cup flour, 1/2 cup sugar and cinnamon. Add dairy free butter and mix with fork until topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, oil and vanilla. Whisk batter until smooth.
  4. Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 21-23 minutes, until golden brown and toothpick inserted in center comes out clean.
  5. Remove muffins from muffin tin and place on cooling rack to cool completely.

FYI: My first batch are yummy, but crumbly. Plate and napkin needed!

Yield: 12 muffins

Holiday Dinner, Glazed Roasted Chicken

Tasty may have re-posted the “Brisket Battle” video, but I didn’t have a brisket on hand to cook for Passover. Instead, my niece (shout out to Eli) and I tried a recipe from The Hadassah Jewish Holiday Cookbook, Traditional Recipes from Contemporary Kosher Kitchens. The aroma from the Glazed Roasted Chicken made the whole house smell good, as did our side dish of roasted potatoes and onions. Yum!

Hon, happy cooking for whatever holiday you celebrate!



Glazed Roasted Chicken
  • 6 to 7-pound chicken
  • salt to taste
  • 1 orange
  • 1 small onion, quartered
  • Freshly ground pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup white wine
Glaze Ingredients:
  • 3 Tablespoons unsalted margarine
  • 3 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 1 Tablespoon apricot preserves
  1. Preheat oven to 350 degrees F.
  2. Wash chicken and pat dry. Salt the cavity.
  3. Quarter orange and squeeze all the juice over the chicken. Put rind and quartered onion inside the cavity. (For pieces of chicken cooked separately, place a couple of rinds and quartered onions around chicken pieces.) Tie legs together.
  4. Sprinkle chicken with salt, pepper, thyme, and rosemary.
  5. Place chicken in roasting pan and pour wine into bottom of roasting pan.
  6. Roast for 40 minutes
  7. Combine glaze ingredients and, after first 40 minutes, spoon or brush over entire chicken. If wine in bottom of pan is evaporating, add a little more. Roast 1 hour longer, basting often, or until chicken is done.

Serves 8 to 10

Passover Recipe, Charosets

Charosets, photo credit The Jewish Kitchen.

Zoom will be getting a workout tonight as families all over the world connect over the internet to celebrate the first night of Passover. Shout out to my niece Gavi who asked if I could mail charosets from New Jersey to California (lol!), but made her own and FaceTimed to show me the results. This is a favorite dish at our seders and for the remainder of the holiday.

Hag Semach or Happy Holidays, hon!

Don’t know what charosets is? The Jewish Kitchen’s Jodi Luber says,

Each Pesach, we embark on a journey through Egypt with stories, songs and food. Charoset is the part of the Seder plate that represents the mortar used by the slaves in Egypt when building under the Pharaoh’s rule. We enjoy this sweet fruit and nut mixture, along with the intense flavor of the horseradish, in a sandwich of matzah, which symbolizes the end of the Passover ceremony and the start of the much-anticipated feast.

Our sweet, crunchy mixture of fruit, nuts, wine, and spices…is so good, you’ll eat it by the spoonful. YUM.

  • 2 cups walnut pieces
  • 3 large apples
  • 4 Tablespoons sweet red wine or to taste
  • 4 Tablespoons honey, or to taste
  • 1/2 teaspoon ginger or to taste
  • 4 teaspoons cinnamon or to taste
  1. In a food processor, process walnuts until they are finely ground. Pour into a mixing bowl.
  2. Peel and core apples. Cut into quarters. Process until finely chopped. Add apples to ground walnuts.
  3. Combine remaining ingredients and mix well, adjusting spices to taste.

Yield: If allowing for 2 Tablespoons per person, about 20 servings. If eating by the spoonful, less.

Chocolate Chocolate Chip Passover Cookies

Chocolate Lovers Only!

These cookies came out so chocolatey that I might make them when it’s not Passover! Hon, I’ve never hosted a Passover seder before, but this year I am–yikes–so prep included baking cookies that can freeze well. I found this recipe on Martha Stewart. I didn’t have the amount of bittersweet chocolate called for in the recipe but still, these came out tasting fudge and yummy!

P.S. A few years ago, a statement was released that eating rice during Passover is now allowed, so I’ve been using rice flour or a combo with matzo meal when I bake for Passover.

Chocolate Chocolate Chip Passover Cookies
  • 1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
  • 3/4 cup packed light-brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate, melted (I had a 3 oz bar so I used that & added 1/2 Tablespoon cocoa powder.)
  • 1/2 cup matzo meal  (I used 1/4 cup matzoh meal & 1/4 cup rice flour.)
  • 1/4 teaspoon coarse salt
  • 4 large egg whites
  • 8 ounces semisweet chocolate chips
  1. Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
  2. 2. In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
  3. 3. Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.

Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

I made this delicious dish a long time ago and wanted to make it again many times, but I couldn’t find the recipe. (I didn’t trust myself to make it from memory). When I finally organized cut-outs from newspapers, chicken-scratched napkins, and a ton of loose recipes, I found it.  Yay!  It takes some patience, but it’s worth it.

Happy cooking, hon.

Layer potatoes in a spiral.

Slowly cook potatoes until well browned.


2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

1 Tablespoon olive oil, or as needed

Freshly ground nutmeg

Freshly ground black pepper

1 Tablespoon minced fresh parsley

1 Tablespoon minced garlic


Fresh thyme leaves for garnish (optional)


  1. Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil with and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make second layer.
  2. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  3. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  4. Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Yield: 4 servings.

Source: “A Culinary Journey in Gascony” by Kate Hill



Mandel Bread (Passover and Regular Recipe)

Mandel Bread wrapped and ready for the school Bake Sale.
Mandel Bread wrapped and ready for the school Bake Sale.

Passover ingredients.
Passover ingredients.







Mandel Bread batter.
Mandel Bread batter.

Form batter into
Form batter into narrow loaves not more than 3 inches high.






Narrow loaves.
Narrow loaves.

Fresh out of the oven.
Remove from oven, slice, and turn slices on their sides to bake for approximately 5 – 10 more minutes.

Fresh out of the oven.
Fresh out of the oven.

Mandel Bread 

In 8th grade, I took a cooking class and hand wrote a recipe as we learned how to make Mandel Bread. When I came across the recipe on a piece of lined loose leaf paper, it was as if the delicious scent of cinnamon and chocolate swirled not just in my memory. I had to try the long-forgotten recipe.  Guess what?  That recipe stands, and the delicious scent of cinnamon and chocolate really did fill my house.

Mandel Bread (pron. MAHN-del bread), also known as Mandelbrodt in Yiddush or Kamishbrot in Ukraine, is an Eastern European cookie that is similar to Italian biscotti. Mandel means almond in Yiddush (and Swedish, thanks for the info Miss Marzipan), so the recipe for Mandel Bread usually includes sliced almonds.  But, since my kids don’t like nuts, I make mine without them.

Sometimes, they come out crunchy and sometimes, doughy. This batch, as Goldilocks would say, “came out just right!”

7th GradeTween Daughter, “Mom, would you please make something Kosher for Passover for our school’s bake sale?’

Me:  “I know just what to make!”

Happy baking, hon.

Mandel Bread (for Passover)


2 cups sugar

1/2 pound margarine (2 sticks)

6 eggs

2 3/4 cups cake meal

1/2 teaspoon salt

3/4 cup potato starch

6 ounces chocolate chips

optional–1 cup chopped nuts

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon


1.  Preheat oven to 350 degrees F.

2.  Sift cake meal and potato starch separately.  After sifting and measuring, they can be combined.

3.  Cream margarine and sugar together.

4.  Add eggs one at a time.

5.  Fold salt and sifted ingredients into creamed mixture.

6.  Blend in chocolate chips (and nuts, if including).

7.  Form loaves on cookie sheet.  Keep loaves narrow and not too high (less than 3 inches.)    Dough will be loose and sticky.  Moisten hands with water for easier handling.

8.  Sprinkle cinnamon/sugar mixture over loaves.

9.  Bake at 350 degrees F for 30 minutes, or until slightly browned.  Take out of oven.

10.  Slice loaves while hot.  Turn slices onto their sides, separating slightly.  Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

11.  Return to oven for another 5 to 10 minutes to dry out a bit more.

Mandel Bread (Regular Recipe)


1 1/3 cups sugar

3 eggs

1 Tablespoon vanilla

4 cups flour, split into 2 cups and 2 cups

2 Tablespoons baking powder

3/4 cup vegetable oil

6 ounces chocolate chips

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon


1.  Preheat oven to 350 degrees F.

2.  Cream margarine and sugar together.  Add vanilla.

3.  Add 2 cups of flour with baking powder, then vegetable oil, them remaining 2 cups flour.

4.  Fold in chocolate chips.

5.  Form loaves on cookie sheet. Dough will be loose and sticky. Moisten hands with water for easier handling.

6. Sprinkle cinnamon/sugar mixture over loaves.

7. Bake at 350 degrees F for 30 minutes, or until slightly browned. Take out of oven.

8. Slice loaves while hot. Turn slices onto their sides, separating slightly. Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

9. Return to oven for another 10 to 15 minutes to dry out a bit more.

Lemon Meringues

Lemon Meringues
Lemon Meringues

Lemon Meringues

I was feeling ambitious when I decided to try this recipe.  This recipe can be made in one day or the meringues, lemon cream and chocolate-dipped nuts can be prepared 2 to 3 days in advance and assembled before serving.  The meringues were easier to make than I thought.  You can add food coloring to the meringue recipe if you want to make them a color.  Although the lemon cream is delicious, I thought it would have more body.  Napkin ready?  When you bite into this sweet and tangy dessert, it’ll be messy.  Spoon ready?  You’ll want to scoop up every last drop.  Happy baking, hon.

Egg white being whisked.
Egg whites being whisked.

Meringues spread into 12 circles.
Meringues spread into circles.

Meringues out of the oven.
Meringues out of the oven.

Sugar, potato starch and water over a medium-high heat.
Sugar, potato starch and water over a medium-high heat.

Lemon cream cooking.
Lemon cream cooking.

Folding whipped cream into lemon mixture.
Folding whipped cream into lemon mixture.

Whipping cream.
Whipping cream.

Lemon cream is almost done.
Lemon cream is almost done.

Assembling Lemon Meringues.
Assembling Lemon Meringues.

Lemon Meringues
Lemon Meringues

 Lemon Meringue Ingredients:


2 egg whites

pinch salt

1/2 cup sugar, super-fine if possible

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Lemon Cream*:

1 1/2 cups sugar

1/3 cup either cornstarch or potato starch

2 cups water

juice of 3 lemons (about 1/3 cup)

3 egg yolks

1 (8-ounce) container whipping cream

*I had lots of extra lemon cream using these proportions and could have doubled the meringue recipe.  The lemon cream was so delicious we just spooned up the extra and ate it.


2 ounces semisweet chocolate

1 teaspoon margarine

6 hazelnuts or cashews



Allow the egg whites to stand at room temperature for 30 minutes.  If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring egg whites to room temperature quickly.

Cover two baking sheets with parchment paper.  Preheat oven to the lowest possible temperature, 140 – 175 degrees F.

Place the egg whites in the bowl of a mixer.  With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.  Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.  Fold in vanilla and almond extracts.

Evenly spread the meringues into 12 circles.  Flatten slightly so they have a diameter of about 3 to 4 inches. Place the two baking sheets in the oven for 4 hours.  When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.  You want them completely dried out but not browned.  Transfer to a wire rack to cool.

When completely cool, place in an airtight covered container.  Store at room temperature for up to 3 days.

Lemon Cream:

In a medium saucepan, combine the sugar and cornstarch (or potato starch–whichever you’re using).  Whisk in the water, stirring constantly, until the mixture comes to boil over a medium-high heat. Cool for 15 minutes.  Cover the top of filling with plastic wrap,making sure it touches the cream or a skin will form.  Cool to room temperature or refrigerate overnight or up to 2 days in advance.

In a large bowl, with mixer at high speed, whip the whipping cream. With a rubber spatula, gently fold in 3/4* of the whipping cream into the lemon cream.  Reserve rest of whipped cream for dollop on top.

*Next time I try this recipe, I’ll fold a little less whipped cream into the lemon cream so that the yellow color isn’t as diluted.


Over a double boiler or in a microwave, melt the chocolate with the margarine.  Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.  Let stand until the chocolate is set and shiny; can be put in refrigerator for 5 minutes.  Store in an airtight container until ready for use.

To assemble, spread half the meringues with lemon cream.  Top with remaining meringues.  Place a small dollop of whipped cream on the top of each “sandwich” and top with a chocolate dipped hazelnut or cashew.  Serve immediatley.

Yield:  6 servings

Source:  Susie Fishbein, Kosher by Design.


Flourless Chocolate Torte

Flourless Chocolate Torte
Flourless Chocolate Torte

chocolates, water, sugar and margarine combined
chocolates, water, sugar and margarine combined

eggs in a glass bowl heated by placing on burner NEAR heat source but not directly on it
eggs in a glass bowl heated by placing on burner NEAR heat source but NOT directly on it

chocolate mixture folded into egg mixture
chocolate mixture folded into egg mixture

melted chocolate mixture on stovetop
melted chocolate mixture on stovetop

ready to go into the oven
ready to go into the oven

torte out of the oven
torte out of the oven

Flourless Chocolate Torte

This easy and chocolatey recipe smells so good when baking, you can’t wait to try a piece. The only trick is getting the baked torte separated from the bottom of the springform pan. Next time, I’ll either grease the pan with margarine and cocoa powder or line the bottom of the pan with parchment paper before spraying the sides with cooking spray.  Happy baking, hon.


5 large eggs

8 ounces unsweetened chocolate

4 ounces semisweet chocolate

1/2 cup water

1 1/3 cups sugar, divided

1 cup (2 sticks) margarine


Preheat oven 350 degrees F.  Lightly coat a 9-inch springform pan with nonstick cooking spray (or the old fashioned way mentioned above).

Crack the eggs into a small glass or metal bowl.  Let them sit out and come to room temperature.  The recipe I used said to place them on a stovetop, but not over a direct flame.  You could do that or put them in the microwave for a second or two.  You want to warm the eggs, but not cook them.  This will allow the eggs to triple in volume when beaten.  Set aside.

In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon.  Remove from heat.  Let cool.

Transfer the eggs to a mixing bowl.  Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume.  With a rubber spatula, fold the chocolate mixture into the eggs.

Pour into prepared pan.  Bake 30-35 minutes; it will be a little loose in center.  Serve warm or room temperature with whipped cream and berries or confectioner’s sugar sprinkled on top.

Yield:  10 servings

Source:  Kosher by Design by Susie Fishbein