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From their table to yours: Passover recipes from community members

Passover may look different this year, but it is still an essential time for us to come together with family and friends (whether in person or via Zoom) to share the story of our deliverance from Egypt. Four community members offer their favorite recipes to help flavor your Passover 2021.

2018 Seder at the Karnofsky home

Chocolate Oblivion Torte
Recipe shared by Andra Karnofsky

Yields a 10” torte


24 oz. semisweet chocolate
9 eggs
3 sticks unsalted butter or parve margarine
Medium pinch of salt
1 cup heavy cream (for ganache)


    1. Preheat oven to 400˚F
    2. Prepare a springform pan by spraying with Pam. You can also line the pan with tin foil and wax paper.
    3. Fill a bowl with hot water and put the raw eggs in to warm.
    4. Melt chocolate and butter together, and stir until smooth.
    5. Remove the eggs from the bowl and pour the hot water into a large roasting pan. Place in preheated oven.
    6. Beat eggs until they are extremely light and fluffy, and pale yellow
    7. Stir 1/3 of the eggs into the chocolate mixture to lighten it. Then, fold in the remaining eggs.
    8. Pour into the springform pan. Place in the roasting pan that contains hot water. Make sure to not let any water get on the cake. Bake for 5 minutes.
    9. Place a piece of tin foil over the top of the cake and bake for 10 more minutes. Remove from the water bath and cool for at least 30 minutes. Refrigerate for a few hours until hard. Remove from the pan and cover with ganache.


    1. Heat one cup of heavy cream and pour over 12 oz. of chopped chocolate.
    2. Wait until melted and then stir until smooth and glossy. Let sit until cool and thick enough to spread.


2016 Passover Seder at the Faitelson home

Geschmerte Matzo (Cheese Matzo)   
Recipe shared by Karen Faitelson

Makes 8 to 10 servings


1 lb. cottage cheese (smooth and creamy style)
½ cup sugar
1 egg, lightly beaten
2 Tbsp. heavy cream
2 Tbsp. matzo meal
2.5 pieces of matzo
Cinnamon sugar (2 Tbsp. sugar mixed with 1 tsp. cinnamon)

    1. Preheat oven to 375˚F.
    2. Mix cream cheese, sugar, egg, heavy cream, and matzo meal together by hand (do not beat).
    3. Wet 2 ½ matzo quickly under the cold water tap of your sink and place on a greased baking sheet.
    4. Spread with cream cheese mixture and sprinkle with cinnamon sugar.
    5. Bake for 20 minutes. Cut into squares when cool.


Strawberry Meringue Torte   
Recipe shared by Robin Pozez

1979 Passover Seder at Evie & Shaol Pozez’s home in Topeka, Kansas

Makes 12 servings


1 Tbsp. lemon juice
1 tsp. vanilla extract


1 ½ cups crushed almond or coconut macaroons
2 Tbsp. unsalted butter or margarine, melted
½ cup finely chopped nuts, such as pecans or walnuts
½ cup sugar


2 large egg whites, room temperature
1 cup sugar
2 cups sliced strawberries
10 oz. package frozen sliced strawberries
2 Tbsp. orange marmalade
1 Tbsp. currant jelly
1 cup sliced strawberries


    1. Preheat oven to 350˚F.
    2. Process the macaroons and the margarine until coarsely grounded in a food processor with a metal blade. Add the nuts and ½ cup of the sugar and process until the mixture begins to hold together.
    3. Press into bottom of a 10-by-3-inch spring form pan. Bake for 7 to 10 minutes or until golden. Let cool.


    1. Add the egg whites, sugar, fresh strawberries, lemon juice, and vanilla to the large bowl of an electric mixer. Beat on low speed to blend then increase to high speed and continue until stiff peaks form when the beaters are withdrawn.
    2. Pour into the cooled crust. Cover and freeze until very firm, a minimum 6 hours (it may be frozen for 3 weeks). Serve the torte directly from the freezer as it will not become totally solid.

Strawberry Sauce

    1. Slightly defrost the strawberries. Puree the strawberries and the marmalade in a food processor. Mix in the currant jelly.
    2. Pour sauce into a bowl and stir in the sliced strawberries. Serve cold. (The sauce may be refrigerated overnight.) Cut the torte in wedges.


Congregation Or Chadash
2017 Religious School Model Seder

Louchheim’s Chocolate Matzah
Recipe shared by Rabbi Thomas Louchheim


2 sticks of butter
1 cup of brown sugar
1 box of matzah
1 bag of semi-sweet chocolate chips

    1. Preheat oven to 450˚F.
    2. Add butter and brown sugar to a saucepan and bring to a boil. Remove from heat. It should not be too thick.
    3. Spread out matzah on a cookie sheet covered with foil. Brush the butter and brown sugar mixture on the matzah. Bake for 4 minutes.
    4. Remove from the oven. Sprinkle chocolate chips over the matzah. Bake for 1 more minute.
    5. Remove from the oven and smooth over with a spatula. Place in the refrigerator, separating layers with wax paper.


Thank you to the community members who shared these wonderful recipes. If you make any of them, we would love to hear about it! Send us pictures at, tell us which one(s) you made, and we may feature them on our Facebook page.