Passover Chocolate Nut Cake With Grilled Oranges Recipes

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE

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.

BEST PASSOVER CHOCOLATE CAKE EVER

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.

PASSOVER CHOCOLATE NUT CAKE

Steps:

• Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.
• Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

PASSOVER CHOCOLATE MOUSSE CAKE

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 NUT CAKE

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.

ORANGE-DATE-WALNUT PASSOVER CAKE

Steps:

• Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
• Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
• In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
• Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

PASSOVER CHOCOLATE NUT CAKE WITH GRILLED ORANGES

Steps:

• Preheat oven to 350F. Grease a 9 inch springform pan and line bottom with parchment paper. In batches in a food processor grind nuts fine, pulsing motor. In the food processor, grind chocolate fine with 6 Tbsp sugar. In a bowl with an electric mixer beat egg yolks until thick and pale and add chocolate mixture. Add zest and beat until just combined. In another bowl with cleaned beaters beat egg whites and remaining 6 Tbsp sugar to soft peaks. Fold nuts and egg white mixture alternately into yolk mixture gently but thoroughly until just combined. Pour batter into prepared pan and bake 55 min. or until tester comes out clean. Cool cake in pan and remove sides of pan. In a bowl, gently toss orange sections with honey and let stand 10 min. Broil oranges until charred. Serve cake with grilled oranges.