Best 2 Chocolate Mousse Cake For Passover Recipes
Indulge in a delectable Passover treat with our luscious Chocolate Mousse Cake. This flourless masterpiece is crafted with rich, dark chocolate and a velvety mousse filling, all resting on a crisp almond crust. Perfect for those with gluten sensitivities or those observing the Passover holiday, this cake is a symphony of flavors and textures that will tantalize your taste buds.
In addition to the classic Chocolate Mousse Cake, we present a collection of enticing variations to suit every palate. For a touch of tanginess, try our Raspberry Swirl Mousse Cake, where layers of sweet and tangy raspberry mousse intertwine with the rich chocolate. If you prefer a nutty twist, our Hazelnut Chocolate Mousse Cake combines the flavors of chocolate and hazelnut in a harmonious embrace.
For those who love a hint of coffee, our Mocha Chocolate Mousse Cake is a delightful choice. The infusion of coffee and chocolate creates a symphony of flavors that will leave you wanting more. And for those who prefer a lighter option, our Chocolate Angel Food Cake offers a fluffy and airy texture with a delicate chocolate flavor.
No matter your preference, our Passover Chocolate Mousse Cake collection has something for everyone. Each recipe is meticulously crafted with high-quality ingredients and detailed instructions to ensure success in your baking endeavors. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly satisfied.
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 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:
- To make the chocolate mousse filling, start by melting the chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl is not touching the water.
- When the chocolate is melted, remove it from the heat and let it cool for a few minutes.
- In a separate bowl, beat the egg yolks and sugar together until they are thick and pale yellow.
- Gradually whisk the melted chocolate into the egg yolk mixture until it is well combined.
- In a clean bowl, beat the egg whites until they are stiff peaks.
- Fold the egg whites into the chocolate mixture until it is well combined.
- Pour the chocolate mousse filling into the prepared cake pan and refrigerate for at least 4 hours, or overnight.
Conclusion:
This chocolate mousse cake is the perfect dessert for any occasion. It is rich, decadent, and sure to impress your guests. The cake is easy to make and can be made ahead of time, making it a great option for busy hosts. The chocolate mousse filling is light and fluffy, and the chocolate cake is moist and flavorful. With its beautiful presentation and delicious taste, this cake is sure to be a hit.
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