Chocolate Blintzes with Raspberry Sauce
Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Have ready a clean cloth towel on which to place cooked blintzes.
1/2 teaspoon salt
1 1/2 cups water
3/4 cup cake meal
In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth.
Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.
1 3/4 cups (15 ounces) ricotta cheese (if not Kosher
for Passover, substitute cottage cheese or
blend of cottage cheese with farmer and/or
1/3 cup granulated sugar
1/4 cup cocoa powder
1/4 teaspoon almond extract
Dash of salt
Stir all ingredients together in mixing bowl until well-blended.
To Compose and Bake* Blintzes: *Note: Blintzes may be fried in butter or oil, if desired, instead of baking.
Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends, forming a square package. Makes 14 – 16.
1 tablespoon sugar
2 tablespoons butter, cut into small pieces
Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.
1 (10 ounce) package frozen red raspberries in light syrup
Thaw raspberries and drain, reserving liquid. Purée the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purée in the quantity necessary to achieve desired consistency.