Parve Chocolate Cherry Fingers Recipe

Parve Chocolate Cherry Fingers

Parve Chocolate Cherry Fingers

With cherries in season this spring, dig into this sweet craving!

This parve chocolate cherry fingers are perfect for shabbat, vegetarians, pescetarians, and kosher families with a sweet tooth. The following recipe has a total cook and preparation time of an hour and a half and serves up to 20 people.


7 ounces (200 grams) baking chocolate
½ cup (100 grams) margarine
1 and ½ cup sugar, divided
5 tablespoons waters
3 eggs
3 tablespoons water
1 cup four
1 teaspoon Haddar Baking Powder

Cherry Cream
3 eggs
1 cup sugar
Juice of 1 lemon
½ cup (100 grams) margarine
2 tablespoons cornstarch
2 tablespoons water
8 and ½ ounces (250 milliliters) parve whipping cream
½ jar preserved cherries

Prepare the cake

Preheat oven to 350℉ (180℃)
Combine chocolate, margarine, half the sugar, and water in a saucepan. Cook over low heat until sugar is dissolved and the chocolate fully melted. Cool thoroughly.
Beat the eggs and remaining sugar together. Add cherry liqueur and mix well. Stir in flour, baking powder and chocolate mixture.
Pour into a greased 9×13 inch (23x33cm) baking pan and bake for 30 minutes or until set.

Prepare the cherry cream

Combine eggs, sugar, and lemon juice in a saucepan and cook while stirring until mixture thickens. Remove from flame and add margarine. Stir until margarine melts. In a small bowl, combine cornstarch and water. Add to margarine as it cools. Cool completely.
Strain cherries, puree in a food processor, and add to the mixture.
Beat the parve whipping cream until stiff. Carefully fold in the cherry mixture and spread over cake. Freeze.
Before serving, slice into 2x ¾ inch fingers. Keep cool in fridge or freezer.