CHOCOLATE PASSOVER SPONGE CAKE
A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.
Provided by dakatz
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g
PASSOVER DARK CHOCOLATE NUT CAKE
Here is another chocolate cake for Passover. It may be flourless, but boy is it ever delish!!! Source: Midwest Living Magazine, April 1991
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 10-15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 538.5, Fat 34, SaturatedFat 11.4, Cholesterol 215.1, Sodium 171.3, Carbohydrate 49, Fiber 6.9, Sugar 38.1, Protein 15.1
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.
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.
A YUMMY CHOCOLATE CAKE FOR PASSOVER
You can always be sure a Passover cake has eggs in it. This one has 9. My friends and I usually have an unofficial contest every year, to see how many dozens and dozens of eggs we've gone through over the holiday. This is a pretty yummy cake. The pecans are optional, but don't leave them out!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350°F.
- Do NOT butter the tube pan.
- Separate the eggs.
- Cream together sugar, egg yolks, cake meal, salt, cinnamon, and cocoa.
- Add wine and nuts.
- Beat whites and fold into batter.
- Bake at 350°F for 50-60 minutes and cool inverted.
Nutrition Facts : Calories 163.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 158.6, Sodium 66.2, Carbohydrate 26.5, Fiber 0.6, Sugar 25.4, Protein 4.9
PASSOVER NUT CAKE
baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2
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