Chocolate Farfel -Nut Clusters

Makes 30-40

16 ounces Passover semisweet chocolate
1 1/2 cups toasted matzo farfel
1 cup toasted chopped pecans

In the top of a double boiler over simmering water, melt the chocolate. Pour the melted chocolate into a large bowl. Add the matzo farfel and pecans and mix thoroughly. Spoon this mixture onto a baking sheet lined with wax paper or into ruffled paper baking cups. Refrigerate till set. To serve; peel the clusters off the wax paper and serve on a platter or serve in the baking cups.

Chocolate Steamed Pudding 

  • 2 ounces unsweetened chocolate
  • 1/4 cup plus 2 Tbs. unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3/4 tsp. vanilla extract
  • 3/4 cup hot brewed coffee
  • 1-1/2 cups all purpose flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • aluminum foil
  • hot water
  • 2 cups light frozen dessert topping

Preheat oven to 350F. Melt chocolate with 1 Tbs. butter in a saucepan over very low heat. Remove from heat and cool. Combine sugar, eggs, vanilla and remaining butter in a bowl and beat well. Blend in coffee. Sift together flour, baking powder and salt in a separate bowl. Add to sugar mixture and mix well. Blend chocolate mixture into sugar mixture. Divide batter evenly among 8 buttered custard cups (about 6 ounces capacity each). Cover each tightly with aluminum foil. Arrange cups in a large baking pan and add enough hot water to pan to come halfway up sides of cups. Cover pan tightly with aluminum foil and bake 45 minutes. Cool slightly. Unmold pudding and serve warm with topping.

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