PASSOVER CHOCOLATE TORTE WITH RASPBERRY SAUCE
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.
PASSOVER SPONGE CAKE
A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.
Provided by JANWEISBERGER
Categories Desserts Cakes Sponge Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
- In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.8 g, Cholesterol 117.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 36.6 mg, Sugar 21.9 g
CHOCOLATE SOUFFLE CAKE
Adopted from the RecipeZaar account. I haven't made these yet. "A rich cake based on a French-countryside recipe from restaurant consultant Rozanne Gold. Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools."
Provided by looneytunesfan
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
- Spread pan and paper with vegetable oil spray.
- Sprinkle pan with 2 tablespoons sugar.
- Finely grind nuts with 2 tablespoons sugar in processor.
- Transfer nut mixture to large bowl.
- Mix in 10 tablespoons sugar and cocoa, then oil.
- Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
- Fold whites into cocoa mixture in 3 additions.
- Spoon batter into prepared pan; smooth top.
- Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Cool cake in pan on rack about 30 minutes.
- (Cake may fall.) Cut around pan sides to loosen cake.
- Remove sides of pan and cool cake completely.
- Sprinkle cake with powdered sugar.
Nutrition Facts : Calories 198.8, Fat 10.9, SaturatedFat 1.5, Sodium 67.1, Carbohydrate 23.6, Fiber 2.2, Sugar 20.1, Protein 5.5
PASSOVER CHOCOLATE SOUFFLE CAKE
This recipe is good enough that I make it year round. I can't remember where I originally got it, but it's been a staple in my cookbook for years.
Provided by Suzanne Siegel
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
- Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
- Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
- Cover and cook until almost completely melted.
- Whisk until completely melted and smooth.
- Remove from heat.
- Whisk the egg yolks gently.
- In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
- Then add the yolks to the rest of the chocolate and mix.
- Add the sugar and vanilla and stir.
- Add salt to the egg whites, and beat until soft peaks form.
- Fold a dollop of the egg whites into the chocolate mixture to lighten.
- Then fold the chocolate into the rest of the egg whites until just combined.
- Pour into greased and sugared bundt pan.
- Bake at 300 degrees for about 1 hour, until done.
- Invert on to rach to cool.
- When cool, top with confectioners sugar if desired.
CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)
From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning".
Provided by TempR
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat oven to 300°F.
- Butter and flour 9 inch spring form pan and line bottom with parchment paper.
- Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
- Remove bowl from heat and let cool to room temperature.
- Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
- Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
- With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
- Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
- Transfer the batter to the prepared pan.
- Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
- Transfer to a wire rack to cool completely.
- To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.
Nutrition Facts : Calories 291.8, Fat 22.9, SaturatedFat 13.1, Cholesterol 239.2, Sodium 65.5, Carbohydrate 16.6, Sugar 16.6, Protein 5.8
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 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.
CHOCOLATE MOUSSE CAKE FOR PASSOVER
This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite.
Provided by Chava Cohen
Categories Dessert
Time 50m
Yield 1 tube pan, 16 serving(s)
Number Of Ingredients 6
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.
PASSOVER CHOCOLATE ROLL
Must make ahead. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Cut slices approx. 1 inch My mother made this for years - she died in 2014 and I make it now. Here are some comments that I just found in a 2012 email from her to a cousin of ours: Some words of warning: I use a very large wooden board to turn the baked cake out onto the 2 sheets of waxed paper. Remove the waxed paper that may have remained on the underside of the cake when you turn it out of the baking pan very carefully (I've had some difficulty at times, but can patch it together). Ignore the instruction to set aside some of the whipped cream, just use it all. I roll the cake onto one of the two sheets of waxed paper, wrap it up and place in freezer. This makes it much easier to handle. When ready to transport, make some more whipped cream, place the unfrosted cake on oblong tray, and slather on the fresh whipped cream. This will cover any cracking or patching.
Provided by StevenHB
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
- Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
- Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
- Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
- Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
- To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
- Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.
Nutrition Facts : Calories 175.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 104.7, Sodium 37.4, Carbohydrate 20.5, Sugar 19.9, Protein 3
PASSOVER CHOCOLATE TORTE
Passover recipes are always full of beaten egg whites. The first few Passovers I was married I didn't have an electric mixer kosher for Passover, and I would beat those egg whites by hand. It gave me a really good workout each year, considering how many egg whites you can beat over the 7/8 day holiday. After a few years I got smart and finally bought an electric mixer. I stopped getting my workout, and started baking more cakes. I always gain weight over the holiday, sigh...
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line the bottom and sides of a 9 inch springform pan with foil.
- Grease the foil.
- Melt the margarine and chocolate over low heat or in the microwave.
- Stir until smooth and let cool.
- In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
- In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
- Blend in the chocolate mixture and stir in the almonds.
- Fold in the beaten whites, 1/3 at a time, into the 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 the torte on center rack at 350 degrees F 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.
- You can top with whipping cream or dust with confectioner's sugar if you want.
Nutrition Facts : Calories 287, Fat 23.5, SaturatedFat 8.4, Cholesterol 88.1, Sodium 122.4, Carbohydrate 19.9, Fiber 4.1, Sugar 13.2, Protein 6.8
PASSOVER CHOCOLATE ROULADE
Make and share this Passover Chocolate Roulade recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Oil a jellyroll pan, and line with wax paper. Sift matzoh cake meal and cocoa together. Set aside. In large bowl, beat egg yolks with 1/3 cup sugar until thick and light. Add oil, and beat 30 seconds longer. In separate large bowl, whisk egg whites until foamy. Add remaining 2 tablespoons of sugar and whisk until stiff. Add about 1/3 stiffly beaten egg whites and all of the cake meal mixture to the egg yolk mixture. Fold in gently and quickly.
- Fold in remaining whites in two additions. Do not over fold. White streaks should still be seen. Spread into preheated pan, and bake in preheated oven until edges slightly shrink from sides of pan, about 20 minutes. Cool in pan.
- To prepare ganache, bring cream to scalding (until little bubbles form on side of pan). Pour chocolate over, and stir gently over low heat until chocolate melts. If small lumps remain, strain through cheesecloth. cool to room temperature.
- To assemble, turn cake out of pan, and begin to peel wax paper at longest side. Use half the filling to spread over exposed cake as paper is removed and cake is rolled. With a pastry bag and small star nozzle, cover outside of roll with tiny rosettes, or scatter fresh raspberries over. Refrigerate.
Nutrition Facts : Calories 221.7, Fat 17, SaturatedFat 8.4, Cholesterol 172.9, Sodium 55.6, Carbohydrate 14, Fiber 0.9, Sugar 11.8, Protein 5.1
CHOCOLATE SOUFFLE CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
- Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
- In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
- In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
- Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
- Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.
PASSOVER CHOCOLATE TORTE
Garnish with a sprinkle of sugar and some strawberries! The center will be a little fudgy tasting! There are never any leftovers to worry about.
Provided by NIBLETS
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 25.7 g, Cholesterol 77.5 mg, Fat 21.5 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 116.9 mg, Sugar 22.6 g
PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
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