BEST PASSOVER CHOCOLATE CAKE EVER
This is a super yummy cake that my family makes over Passover. It was given to me by a friend who is a kosher chef!
Provided by Annelise Friedman
Categories Other Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Mix all ingredients together and pour into a greased 9 X 13 pan.
- 3. Bake for an hour or until a toothpick inserted comes out clean.
FLOURLESS CHOCOLATE CAKE
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
- Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
- Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
- Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
- Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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-WALNUT CAKE WITH ORANGE
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Number Of Ingredients 12
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.
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