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 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.
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 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
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PASSOVER CHOCOLATE CAKE - THE TASTE OF KOSHER
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4.8/5 (161)Total Time 55 minsCategory Dairy Free DessertsCalories 295 per serving
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- Passover Chocolate Cheesecake. A crust made of chocolate macaroons makes this rich chocolate cheesecake kosher. This dessert is so delicious, everyone at your Seder will ask for the recipe.
- Passover Iced Lemon Loaf. This non-dairy loaf cake is made with matzo meal. "This was such a hit at my Seder that everyone swore I had cheated and used real flour," says recipe creator Talia Kornfeld.
- Passover Chocolate Torte. You only need five ingredients (pareve margarine, semisweet chocolate, eggs, sugar, and ground almonds) to make this elegant and magazine-worthy treat.
- Safta Miriam's Passover Seven Layer Cake. "Relatives in Israel gave me the recipe so I was astonished to see it here," says reviewer chefVigi.
- Passover Apple Cake. "My mother, Faye Grant, has been making this apple cake for her Seders for years," says recipe creator Shelley Ross. "It's the best apple cake you'll ever taste!!"
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