Passover Chocolate Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
• Melt margarine and chocolate over low heat. Stir until smooth and let cool.
• In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
• Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
• Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
• Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.

Steps:

• Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm.
• Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
• Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)
• Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.

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.

Steps:

• Heat oven to 350. Grease an 8 inch round or springform pan.
• Process pecans until they are the texture of meal.
• Process the rest of the dry ingredients.
• Add the wet ingredients and process until blended.
• Pour into the pan and bake.
• Bake for about 25 minutes (check with toothpick and leave in longer if needed).
• Cool and Slice.

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.

Steps:

• Separate the egg whites and yolks.
• Beat the whites stiff and add 1/2 cup sugar.
• Beat until all the sugar is incorporated.
• Sift the potato flour and cocoa three times.
• Beat the yolks well.
• Add the other 1/2 cup sugar, brewed coffee, and salt.
• While stirring, add the potato flour and cocoa.
• Fold in the beaten egg whites.
• Grease a bundt pan. Place batter in pan.
• Bake for 1 hour at 325 degrees Fahrenheit.
• Invert the pan on the neck of a bottle until cool.

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.

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.