Passover Chocolate Cake Recipes

PASSOVER CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 350° F / 180° C. Use a large 10 "tube pan. Separate the eggs, putting the yolks into one bowl and the whites into another. Beat the white until nearly stiff, then add into it half the sugar, continuing to beat all the while. Turn off the beaters and set the whites aside. Beat the yolks until thick, add in the remaining sugar and beat until creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters. Fold both mixtures together by hand. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into your prepared tube pan. Bake for 50 -75 minutes, checking to make sure it does not burn. When done, remove the cake from the oven to a wire rack. Leave it to sit for 15 minutes. Prepare a large piece of foil, lined with one or two paper towels on it. TIP! Leave this to cool in the pan, balanced on its SIDE so it does not fall out of the pan, nor fall down in the pan! After it has cooled somewhat for the first 15 minutes, slide a long, sharp knife around its edges, as well as the innermost edges. Carefully lift up the pan and flip it over onto the prepared foil/ paper towels. Remove the pan. Leave the cake to sit until it is more cooled, then wrap it up gently and freeze until the day of use. Recipe excerpted with permission from Tamar Ansh's popular adult Pesach cookbook, Pesach - Anything's Possible! (Menucha Publishers), a GLUTEN FREE, non gebrochs Pesach cookbook with over 350 great recipes, photos & tips. Available everywhere Pesach books are sold and online via her website www.TamarAnsh.com

PASSOVER CHOCOLATE CAKE

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.

PASSOVER CHOCOLATE TORTE

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.

PASSOVER CHOCOLATE MOUSSE CAKE

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

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/ LOW CARB CHOCOLATE CAKE

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.

PASSOVER CHOCOLATE NUT CAKE

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.

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE

Steps:

• Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
• In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
• In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
• Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
• Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.