Chocolate Mousse Cake For Passover Food

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.

CHOCOLATE MOUSSE CAKE

Steps:

• Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
• Cake:
• Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
• Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
• Filling:
• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Ganache:
• Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
• To assemble cake:
• Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

PASSOVER CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
• Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
• Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
• Transfer half of the batter to another bowl and set aside in the refrigerator.
• Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
• When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
• When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
• Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

PASSOVER CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 325 degrees.
• Melt chocolate in microwave for 2 minutes on defrost.
• Beat yolks and 3/4 cup sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla.
• Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate.
• Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

PASSOVER CHOCOLATE MOUSSE PIE

Steps:

• Crumble the chocolate wafers into a medium-size mixing bowl. Combine the chocolate crumbles with the melted butter or margarine. Press mixture with your hands into a 9 inch pie plate.
• Melt chocolate chips in the top of a double boiler. Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.
• Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into the bowl with the sugar and eggs. Fold 1/2 whipped cream into the mixture. Pour mixture into the pie crust. Decorate with remaining cream.

CHOCOLATE MOUSSE CAKE

Steps:

• Start by making the base.
• Gently melt the chocolate and stir in the ginger.
• Then mix in the ground almonds.
• Let cool for a minute until the mixture is not too hot to handle.
• Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
• Put the plate in the fridge while you make the mousse.
• To make the mousse, chop the chocolate into small pieces and place in a bowl.
• In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
• Lightly whip the remaining double cream.
• Do not overwhisk or the mousse will become grainy.
• Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
• Pour the mousse mix into the cake ring on top of the base.
• Cover with cling film and place in the fridge for at least an hour before proceeding.
• Meanwhile, you can make the glaze.
• Chop up the chocolate and set aside.
• In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
• Place the sugar in a small pan over medium heat.
• As it heats up, the sugar will begin to melt and caramelise very quickly.
• You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
• When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
• Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
• When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
• You can now leave the cake overnight.
• The next day, dust it with cocoa powder and then decorate it.
• Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
• Sprinkle the hazelnuts all over the top.
• Keep cool until you are ready to serve the cake.
• It cuts best if you use a knife dipped in hot water.

CHOCOLATE MOUSSE CAKE

Steps:

• Cake:.
• Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside.
• Preheat oven to 325 degrees F.
• Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature.
• Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes.
• Fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
• Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse, when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment and refrigerate for 30 minutes.
• Mousse Filling:.
• Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold together.
• Ganache:.
• Heat 1 1/2 cups of heavy cream and 2 tablespoons unsalted butter in a 3 quart saucepan over medium high heat. Bring to a boil. Place the 18 ounces of bittersweet chocolate in 3 quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganahe should be at room temperature.
• Assemble the cake:.
• Arrange one of the cake layers in a 9 inch springform pan, evenly spread half of the mousse filling over the cake and top with the second layer. Add remaining mousse and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to a pastry bag fitted a star tip. Remove cake from springform pan and coat top and sides with room temperature ganache. Using chilled ganache, pipe decorative stars on top of cake.

PASSOVER CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
• Melt margarine and chocolate over low heat. Stir until smooth and let cool.
• In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
• Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
• Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
• Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

CHOCOLATE PASSOVER SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spray a 10-inch tube pan with cooking spray.
• Sift matzo cake meal with potato starch into a bowl; set aside.
• Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
• Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
• Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
• Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
• Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
• Spoon the batter evenly into the prepared tube pan.
• Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
• Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

2-INGREDIENT DAIRY-FREE CHOCOLATE MOUSSE RECIPE

Steps:

• Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
• Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
• Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.

THE ULTIMATE CHOCOLATE MOUSSE CAKE

Steps:

• For the Cake:.
• Preheat oven to 425°F.
• Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
• Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
• Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
• Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
• Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
• Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
• Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
• To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
• If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
• Using a metal off set spatula run it around the top of the cake to ensure that the g.
• Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
• Bon Appetit!