Passover Chocolate Nut Cake With Grilled Oranges Food

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE

Steps:

• Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
• In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
• In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
• Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
• Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

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.

PASSOVER CHOCOLATE NUT CAKE

Steps:

• Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.
• Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

PASSOVER NUT CAKE

Steps:

• Preheat the oven to 350degF.
• Lightly grease a 9 inch springform pan.
• Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
• With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
• Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
• Cool the cake on a rack. As it cools, it will deflate.
• Remove the sides of the pan.
• It is best served the day it's made.

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.

PASSOVER CHOCOLATE ORANGE TORTE

Steps:

• Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
• Beat egg yolks with 1/2 cup sugar until very thick.
• Add chocolate, orange juice and rind; beat to combine.
• In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
• In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
• Gently fold in chocolate mixture into beaten whites.
• Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
• Prepare the filling:.
• Melt preserves; stir in orange sections.
• Cool for 5 minutes.
• Prepare the chocolate glaze:.
• Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
• Run a knife around edge of pan; remove cake from pan.
• Slice cake in half horizontally.
• Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

PASSOVER CHOCOLATE NUT CAKE WITH GRILLED ORANGES

Steps:

• Preheat oven to 350F. Grease a 9 inch springform pan and line bottom with parchment paper. In batches in a food processor grind nuts fine, pulsing motor. In the food processor, grind chocolate fine with 6 Tbsp sugar. In a bowl with an electric mixer beat egg yolks until thick and pale and add chocolate mixture. Add zest and beat until just combined. In another bowl with cleaned beaters beat egg whites and remaining 6 Tbsp sugar to soft peaks. Fold nuts and egg white mixture alternately into yolk mixture gently but thoroughly until just combined. Pour batter into prepared pan and bake 55 min. or until tester comes out clean. Cool cake in pan and remove sides of pan. In a bowl, gently toss orange sections with honey and let stand 10 min. Broil oranges until charred. Serve cake with grilled oranges.

ORANGE-DATE-WALNUT PASSOVER CAKE

Steps:

• Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
• Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
• In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
• Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.