Passover Low Carb Chocolate Cake Recipes
PASSOVER DARK CHOCOLATE NUT CAKE
Here is another chocolate cake for Passover. It may be flourless, but boy is it ever delish!!! Source: Midwest Living Magazine, April 1991
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 10-15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 538.5, Fat 34, SaturatedFat 11.4, Cholesterol 215.1, Sodium 171.3, Carbohydrate 49, Fiber 6.9, Sugar 38.1, Protein 15.1
PASSOVER/ LOW CARB CHOCOLATE CAKE
During a panicked search for very low carb desserts after a visit to the nutritionist, I stumbled upon this recipe. It's not only delicious and low carb - it's a passover cake, too (which makes sense, if you think about it!)
Provided by Mrsspeevs
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.7, Fat 28.3, SaturatedFat 6.4, Cholesterol 121, Sodium 195, Carbohydrate 31.1, Fiber 3.8, Sugar 26.4, Protein 6.4
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