CHOCOLATE MOUSSE CAKE FOR PASSOVER
This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite.
Provided by Chava Cohen
Categories Dessert
Time 50m
Yield 1 tube pan, 16 serving(s)
Number Of Ingredients 6
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.
PASSOVER CHOCOLATE MOUSSE CAKE
Make and share this Passover Chocolate Mousse Cake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 386.8, Fat 28.6, SaturatedFat 16.7, Cholesterol 193.2, Sodium 69.9, Carbohydrate 32.8, Fiber 4.1, Sugar 25.4, Protein 8.8
PASSOVER CHOCOLATE MOUSSE CAKE
This flourless chocolate cake for Passover has just four ingredients-dark chocolate, sugar, eggs, and butter-and is incredibly easy to whip up.
Provided by Benedetta Jasmine Guetta
Yield Makes one 9-inch cake
Number Of Ingredients 5
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.
PASSOVER CHOCOLATE TORTE
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
PASSOVER/ LOW CARB CHOCOLATE CAKE
During a panicked search for very low carb desserts after a visit to the nutritionist, I stumbled upon this recipe. It's not only delicious and low carb - it's a passover cake, too (which makes sense, if you think about it!)
Provided by Mrsspeevs
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.7, Fat 28.3, SaturatedFat 6.4, Cholesterol 121, Sodium 195, Carbohydrate 31.1, Fiber 3.8, Sugar 26.4, Protein 6.4
PASSOVER CHOCOLATE SOUFFLE CAKE
This recipe is good enough that I make it year round. I can't remember where I originally got it, but it's been a staple in my cookbook for years.
Provided by Suzanne Siegel
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
- Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
- Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
- Cover and cook until almost completely melted.
- Whisk until completely melted and smooth.
- Remove from heat.
- Whisk the egg yolks gently.
- In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
- Then add the yolks to the rest of the chocolate and mix.
- Add the sugar and vanilla and stir.
- Add salt to the egg whites, and beat until soft peaks form.
- Fold a dollop of the egg whites into the chocolate mixture to lighten.
- Then fold the chocolate into the rest of the egg whites until just combined.
- Pour into greased and sugared bundt pan.
- Bake at 300 degrees for about 1 hour, until done.
- Invert on to rach to cool.
- When cool, top with confectioners sugar if desired.
PASSOVER CHOCOLATE MOUSSE PIE
Delicious Passover dessert - not gebrochts!
Provided by Sara
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 31.9 g, Cholesterol 73.1 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 59.6 mg, Sugar 25.1 g
PASSOVER DOUBLE CHOCOLATE ALMOND TORTE
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Provided by Stephanie C.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
- Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
- Whisk egg yolks and vanilla extract together in a large bowl.
- Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
- Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
- Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
- Spread batter evenly into prepared springform pan.
- Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
- Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
- Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
- Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g
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