Chocolate Mousse Cake For Passover Recipes

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CHOCOLATE MOUSSE CAKE FOR PASSOVER



Chocolate Mousse Cake for Passover image

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

1/2 cup margarine
7 eggs, separated
1/4 cup sugar
3/4 cup sugar
7 ounces chocolate chips
1 teaspoon vanilla

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 MOUSSE CAKE



Passover Chocolate Mousse Cake image

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

10.5 oz. (300 g) dark chocolate, preferably 60 to 70% cacao
6 Tbsp. (90 g) unsalted butter, margarine, or dairy-free butter substitute
6 large (300 g) eggs, separated
¼ cup plus 3 Tbsp. (90 g) sugar
Chocolate shavings, for decoration (optional)

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 CHOCOLATE MOUSSE CAKE



Passover Chocolate Mousse Cake image

Make and share this Passover Chocolate Mousse Cake recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

7 ounces chocolate, sweet
1/2 cup unsalted butter, melted
7 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon lemon juice

Steps:

  • Preheat oven to 325 degrees.
  • Melt chocolate in microwave for 2 minutes on defrost.
  • Beat yolks and 3/4 cup sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla.
  • Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate.
  • Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Nutrition Facts : Calories 386.8, Fat 28.6, SaturatedFat 16.7, Cholesterol 193.2, Sodium 69.9, Carbohydrate 32.8, Fiber 4.1, Sugar 25.4, Protein 8.8

PASSOVER CHOCOLATE MOUSSE CAKE



PASSOVER CHOCOLATE MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Chill

Yield 6 to 8

Number Of Ingredients 6

7 oz. semisweet chocolate
1/2 cup unsalted butter
7 eggs, separated, room temp
1 cup sugar
1 tsp vanilla
1/8 tsp lemon juice

Steps:

  • Preheat oven to 325. Melt chocolate with butter in double boiler over barely simmering water. Stir until smooth. Whisk yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate and vanilla. Beat whites with lemon juice until soft peaks form. Add remaining sugar 1 tbsp. at a time and continue beating until stiff but not dry. Gently fold whites into chocolate mixture. Pour 3/4 of batter into 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake 35 mins. Cool completely (Cake will fall as it cools.) Remove springform. Trim edges with sharp knife. Spread remaining batter over top of cake. Refrigerate at least 8 hours or overnight before serving.

PASSOVER CHOCOLATE MOUSSE PIE



Passover Chocolate Mousse Pie image

Delicious Passover dessert - not gebrochts!

Provided by Sara

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 8

Number Of Ingredients 7

10 kosher for Passover chocolate wafers
1 tablespoon butter, melted
6 ounces semi-sweet chocolate chips
¼ cup water
¼ cup white sugar
2 eggs
1 (7 ounce) can whipped cream

Steps:

  • Crumble the chocolate wafers into a medium-size mixing bowl. Combine the chocolate crumbles with the melted butter or margarine. Press mixture with your hands into a 9 inch pie plate.
  • Melt chocolate chips in the top of a double boiler. Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.
  • Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into the bowl with the sugar and eggs. Fold 1/2 whipped cream into the mixture. Pour mixture into the pie crust. Decorate with remaining cream.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 31.9 g, Cholesterol 73.1 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 59.6 mg, Sugar 25.1 g

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