This is a classic Israeli breakfast staple— shmear it on matzah, or use it on top of pancakes or blintzes for a guarantee that even the pickiest children will be running to the breakfast table. This Pesach version is Malky Vorhand’s brainstorm.
- Cook Time
- Prep Time
- 1½ cupsServings
- 1 cup oil
- 7 egg yolks
- 1 cup sugar
- 2½ tablespoons cocoa
1. In the bowl of a stand mixer, combine oil, eggs, sugar, and cocoa. Beat until well-combined.
2. Transfer mixture to a double boiler and cook over low heat, stirring occasionally, until thickened and caramelized, about 30 minutes.
3. Store in closed container. Doesn't need refridgeration.