Dinahs Passover Flourless Chocolate Cake Food

DINAH'S PASSOVER FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-diameter spring-form pan with 2 3/4-inch high sides. Sprinkle matzah meal on the spring-form pan. Melt the 8 ounces bittersweet or semisweet chocolate, the 3/4 cup plus 2 tablespoons unsalted butter, and the 2 ounces unsweetened chocolate in a heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl and cool slightly. Add sugar, yolks, and almonds and whisk until smooth. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into batter in 2 additions. Pour batter into prepared pan. Bake until top is dry and begins to crack and tester inserted into center comes out with moist crumbs attached, about 40 minutes. Transfer cake to rack and cool 15 minutes. Press down gently on top of cake to even edges. Cool completely. For glaze, bring cream and 3 tablespoons of unsalted butter to simmer in heavy medium saucepan. Reduce heat, add both chocolates (4 ounces bittersweet or semisweet chocolate and 4 ounces milk chocolate), and stir until smooth. Let stand until cool but still pourable, about 1 hour. Invert cake onto 8-inch round tart pan bottom or cardboard round. Place cake on rack set over cookie sheet. Pour glaze over cake, spreading with spatula to coat top and sides. Refrigerate cake until glaze sets, about 1 hour. Let cake stand 2 hours at room temperature before serving.

PASSOVER DARK CHOCOLATE NUT CAKE

Steps:

• TO MAKE THE CAKE:.
• Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
• NOTE:.
• it is best to separate eggs while they are still cold, straight from the fridge.
• (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
• Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
• Preheat oven to 350ºF.
• Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
• Grease pan thoroughly.
• Place liner in pan and grease liner.
• Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
• Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
• Thoroughly wash and dry beaters.
• Beat egg whites with vanilla and almond extract till foamy.
• Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
• Lighten egg yolk mixture with about 2 cups beaten egg whites.
• Add to the remaining egg white mixture and fold together to combine.
• Turn batter into prepared pan.
• Bake for about 40 minutes or till top springs back when lightly touched.
• Run a knife around the edge of the pan and center to loosen.
• Cool in pan for 1 hour.
• INVERT onto cake plate. Remove waxed paper.
• Spread glaze over top and sides of cake.
• TO MAKE THE DARK CHOCOLATE GLAZE:.
• In a small heavy saucepan or skillet, melt chocolate over low heat.
• Remove from heat and stir in butter or margarine.
• In a small bowl, dissolve instant coffee in hot water.
• Stir in the sour cream and maple flavoring.
• Add sour cream mixture to chocolate, stirring till smooth and shiny.
• Makes 3/4 cup.

MOCHA CHOCOLATE CAKE FOR PASSOVER

Steps:

• Separate the egg whites and yolks.
• Beat the whites stiff and add 1/2 cup sugar.
• Beat until all the sugar is incorporated.
• Sift the potato flour and cocoa three times.
• Beat the yolks well.
• Add the other 1/2 cup sugar, brewed coffee, and salt.
• While stirring, add the potato flour and cocoa.
• Fold in the beaten egg whites.
• Grease a bundt pan. Place batter in pan.
• Bake for 1 hour at 325 degrees Fahrenheit.
• Invert the pan on the neck of a bottle until cool.