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
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.
LOW CARB CHOCOLATE BIRTHDAY CAKE
A wonderful yet low carb chocolate cake for the entire family to enjoy. It was my birthday on the 8th of march and for a dinner celebration on the 9th at my family's house, I really wanted to indulge in a nice dessert. One I could share with the entire family but that didn't leave me feeling like a cheater. Therefore, I took out my favorite cakes cookbook and adapted it to a low carb successful formula. I hope you like it. This makes a very dense cake so you probably won't need to eat more than one piece. The carb amount on this one is higher than my other recipes, but hey, It's my party and I'll indulge if I want to.
Provided by Toujours Pur
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat over to 190 degrees Celsius.
- Separate the whites from the yolks and beat the whites stiff.
- In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.
- Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.
- Bake for about 25minutes at 190°C Check while it's cooking because all ovens are different.
- Afterwards let the cake cool and in the meantime we can make the filling.
- Mix the cream cheese with the sweetener, soft butter and add the Amaretto. I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.
- Now you can assemble the cake. Cut your cake in half horizontally, making two nice flat discs.Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.
Nutrition Facts : Calories 1385.7, Fat 132.4, SaturatedFat 73.7, Cholesterol 957, Sodium 1412.5, Carbohydrate 28.9, Fiber 10, Sugar 7, Protein 42.5
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