Custardy zabaglione and roasted orange slices modernize the once-passe dessert.
Sponge cake is the new flourless chocolate cake.
Yes, that’s what I said.
After all this time, it’s fair to say that flourless chocolate cake is so 1980s. Back then, and for years after, its rich and fudgy fabulousness usurped the place sponge cake had held in the pantheon of Passover desserts. But that was a long time ago, and I’m here to tell you that one generation’s flourless chocolate cake is the next generation’s sponge cake.
So this year I’m going back to the future. Because when you make it right, and serve it with a rich, creamy sauce (like zabaglione) and some sweet fruit (like roasted, cinnamon-scented oranges) Passover dessert doesn’t get any better.
Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.