Passover was a week ago, but I’m still enjoying these beauties I picked up a few days before at Potomac Wholesale Flower Shop–a huge warehouse in the DC area filled to the brim with every conceivable flower breed and variety. Hands down one of my favorite places on earth similar to the NYC’s flower district, except all in one place. Just browsing the aisles fills me with awe and is an immediate mood-booster.
One of my more lofty goals (along with learn how to do more with Photoshop and Illustrator) is to expand my flower knowledge. Since I’m not there yet, all I can tell you is that the inspiration for my Passover tablescape was wildflowers in vintage glass bottles and, it was meant to be, because both my mother-in-law and father-in-law just happened to drop these perfectly unique and intricately vintage glass bottles by my office one morning–without me even telling them what I was working on.
A peak into my vase cupboard….
And the final result:
The highlights of the Passover meal this year were the matzo ball soup that I made from scratch, and this delicioso flourless chocolate cake, from April’s Martha Stewart magazine. (Recipe below.) I added homemade whipped cream and some toppings choices to make the dessert experience a little more fun for Judah.
I have to say I felt very proud of this meal (which I started cooking at 8 am that day, finishing at 6 pm) because it was the first more complicated spread where nothing was burned, dropped, or overcooked (well, technically these things did happen, but from past experience, I took precautions and made extra dishes so that the micro-disasters did not ruin the meal, like the year I dropped the main course, smashing the glass dish it was in right before it went into the oven).
We had a special 4 legged guest this year: my old dog Oz. (My husband got me Oz the day he proposed, but we eventually had to give him up for adoption to our close friend Steve when we moved to a dog-free building.) Luckily, Oz is Jewish so he totally got everything that was going on.
On a general note regarding entertaining, I am seriously hoping that Judah takes up an interest in photography soon, because it’s super hard to be the cook (although Steve was a great sous), stylist, host, and photographer. I always have to push myself a little to take photos at my parties and events because I’m so caught up in what’s going on, but in the end I’m always completely relieved I did. It’s such a joy to look back and remember the small details.
This Passover Flourless Chocolate Torte recipe isn’t just for Passover–it was fabulously simple and I got tons of compliments on it (trust me, it doesn’t always happen).
Stay-tuned next week for the announcement of my BIG NEWS and photos from the Kimberly Wilson retreat, taking place this weekend!
Ingredients: 1/4 c. unsweetened cocoa powder, 1/2 c and 1 tsp coconut oil, 10 oz bittersweet chocolate, 1 1/4 c sugar, 4 eggs, 1 tsp pure vanilla extract, 1/2 tsp corase salt, 1/2 c ground toasted walnuts, plus 2 tbsp finely chopped for serving, 2 handfuls of raspberries
1. Preheat oven to 350 degrees. Butter 8-inch round cake pan and line the bottom with parchment. Butter parchment and dust with cocoa.
2. Melt 1/2 cup oil and 8 oz chocolate in a heatproof bowl set over a pan of simmering water until smooth. Remove from heat, whisk in sugar, whisk in eggs 1 at a time, coca, vanilla, salt, and fold in ground walnuts. Spread in pan.
3. Bake about 35 minutes and let cool, preferably overnight. Remove from pan.
4. Melt remaining 2 oz chocolate and 1 tsp oil and spread over cake. Sprinkle chopped walnuts in the center and add raspberries around rim.