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
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
Steps:
- Preheat oven to 325. Melt chocolate with butter in double boiler over barely simmering water. Stir until smooth. Whisk yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate and vanilla. Beat whites with lemon juice until soft peaks form. Add remaining sugar 1 tbsp. at a time and continue beating until stiff but not dry. Gently fold whites into chocolate mixture. Pour 3/4 of batter into 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake 35 mins. Cool completely (Cake will fall as it cools.) Remove springform. Trim edges with sharp knife. Spread remaining batter over top of cake. Refrigerate at least 8 hours or overnight before serving.
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