A Yummy Chocolate Cake For Passover Food

PASSOVER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F or 175°C.
• Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
• Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
• Use a rubber spatula to pour batter into a 9x13 inch baking pan.
• Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
• Remove and let cool completely before cutting.

CHOCOLATE MOUSSE CAKE FOR PASSOVER

Steps:

• Beat egg whites with 1/4 cup of sugar and set aside.
• In a saucepan, melt chocolate chips, and margarine.
• Remove from heat and let cool a few minutes.
• Beat egg yolks, with 3/4 cup sugar and vanilla.
• Add melted chocolate and mix.
• Fold in egg whites.
• Pour half in to a greased springform or tube pan. Put rest in refrigerator.
• Bake at 350 for 30 minutes. It will rise nicely and then fall.
• When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

PASSOVER/ LOW CARB CHOCOLATE CAKE

Steps:

• Heat oven to 350. Grease an 8 inch round or springform pan.
• Process pecans until they are the texture of meal.
• Process the rest of the dry ingredients.
• Add the wet ingredients and process until blended.
• Pour into the pan and bake.
• Bake for about 25 minutes (check with toothpick and leave in longer if needed).
• Cool and Slice.

CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350°F.
• Line the base and sides of a 8 inch spring form with greaseproof paper.
• Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
• Let slightly cool.
• Whisk the yolks with 2 tbs of the sugar until creamy.
• Stir in the melted chocolate and butter and mix well.
• Beat the eggwhites with the remaining sugar until very stiff.
• Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
• Place on the middle shelf of the oven and bake for 20 minutes.
• When the cake is cooled, keep refridgerated.
• Sauce:.
• Put all the ingredients in a bowl, stir and then blend until smooth.
• For an extra smooth sauce simply pass through a sieve.

DELICIOUS PASSOVER APPLE CAKE

Steps:

• Preheat oven to 375F, and grease a 9" x 13" pan. (If you are feeling virtuous, dust it with cake meal, but I never do -- ).
• Peel, slice or grate apples and set aside.
• Beat eggs in mixer for about 5 minutes.
• Beat in sugar and salt, then oil, lemon juice and lemon peel.
• Mix together the cake/matzo meal and the potato starch, and add to the batter, still beating.
• Spoon or pour half of the batter into the greased pan.
• Top with all of the apples and raisins, if desired. (Don't worry, there aren't too many apples!).
• Sprinkle with cinnamon.
• Top with remaining batter, and sprinkle with chopped nuts, if desired.
• Bake at 375F for 35-45 minutes (or more).

PASSOVER YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
• Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
• Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
• Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
• Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
• Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.