Best 3 Best Passover Chocolate Cake Ever Recipes
Indulge in a Passover celebration like no other with our exquisite Chocolate Cake, a culinary masterpiece that blends tradition with delectable flavors. Specifically crafted for Passover, this cake stands out with its unique blend of almond flour, potato starch, and a touch of coconut, resulting in a moist and tender texture that is sure to impress. The rich chocolate ganache glaze adds an extra layer of decadence, making this cake the perfect centerpiece for your festive gathering. Explore variations of this delightful recipe, including a flourless option for those with gluten sensitivities, a vegan-friendly version for a compassionate and ethical indulgence, and a crowd-pleasing layer cake that will steal the show at any Passover dessert table.
**[Flourless Chocolate Cake]** Experience the magic of a flourless chocolate cake, a symphony of rich chocolate flavors and a velvety texture that melts in your mouth. This gluten-free delight is a dream come true for those with gluten sensitivities, offering a taste of indulgence without compromising taste or texture.
**[Vegan Chocolate Cake]** Delight in a Passover celebration with our delectable vegan chocolate cake, a testament to the power of plant-based ingredients. Crafted with almond flour, potato starch, coconut, and rich cocoa, this cake delivers a moist and tender crumb, while the luscious chocolate ganache glaze adds a touch of decadence.
**[Chocolate Layer Cake]** Prepare to be amazed by our chocolate layer cake, a towering testament to the art of baking. Layers of moist chocolate cake, sandwiched between layers of rich chocolate ganache, create a symphony of flavors and textures that will leave you craving more. This show-stopping cake is sure to be the star of your Passover dessert table.
BEST PASSOVER CHOCOLATE CAKE EVER
This is a super yummy cake that my family makes over Passover. It was given to me by a friend who is a kosher chef!
Provided by Annelise Friedman
Categories Other Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Mix all ingredients together and pour into a greased 9 X 13 pan.
- 3. Bake for an hour or until a toothpick inserted comes out clean.
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.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a high cocoa content (70% or higher).
- Make sure the butter and eggs are at room temperature. This will help them to blend together more easily and create a smooth batter.
- Do not overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Do not overbake the cake. Overbaking can make the cake dry. Check the cake for doneness a few minutes before the end of the baking time.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This Passover chocolate cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and moist texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Passover chocolate cake a try.
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