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 CAKE
Gluten free and dairy free chocolate cake that is incredibly most, light, and fluffy!
Provided by The Taste of Kosher
Categories Dairy Free Desserts
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F or 175°C.
- Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
- Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
- Use a rubber spatula to pour batter into a 9x13 inch baking pan.
- Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
- Remove and let cool completely before cutting.
Nutrition Facts : Calories 295 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
EASY PASSOVER CAKES
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
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