Best 2 Passover Chocolate Banana Cake Recipes
Indulge in a delightful Passover celebration with our Passover Chocolate Banana Cake, a culinary masterpiece that harmoniously blends rich chocolate and sweet banana flavors. This moist and decadent cake is meticulously crafted using gluten-free flour, making it an ideal treat for those with dietary restrictions. Experience the tantalizing combination of chocolate chips and ripe bananas, perfectly balanced in every bite. Our recipe also includes two additional variations to satisfy diverse preferences: a Chocolate Swirl Banana Cake and a Chocolate Chip Banana Bundt Cake. Discover the perfect balance of flavors and textures in each variation, making this Passover dessert a true crowd-pleaser.
Here are our top 2 tried and tested recipes!
PASSOVER CHOCOLATE BANANA CAKE
I love the combination of chocolate & bananas and this I found at Hershey's Kitchens, it sounds perfect for the Passover Holiday.
Provided by Manami
Categories Dessert
Time 50m
Yield 15 squares
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Lightly grease 13x9x2-inch baking pan.
- Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
- Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended.
- Stir in bananas.
- Beat egg whites in a large bowl until foamy.
- Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Stir about 1/2 cup beaten whites into cocoa mixture.
- Gently fold cocoa mixture into remaining egg white mixture, blending well.
- Spoon batter into prepared pan; sprinkle almonds on top.
- Bake 25 to 30 minutes until top springs back when touched lightly in center.
- Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling).
- Cut into squares.
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:
- Make sure the chocolate is melted smoothly. You can do this by melting it in a double boiler or in the microwave in short bursts, stirring in between.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Be patient when waiting for the cake to cool. It's important to let the cake cool completely before frosting it, otherwise the frosting will melt.
- If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
- This cake is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
This Passover chocolate banana cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist, fluffy, and packed with chocolate and banana flavor. The frosting is rich and creamy, and it perfectly complements the cake. Whether you're serving it for Passover or just because, this cake is sure to be a hit.
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