Best 4 Passover Chocolate Souffle Cake Recipes

BEST PASSOVER CHOCOLATE CAKE EVER

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.

PASSOVER CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
• Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
• Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
• Cover and cook until almost completely melted.
• Whisk until completely melted and smooth.
• Remove from heat.
• Whisk the egg yolks gently.
• In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
• Then add the yolks to the rest of the chocolate and mix.
• Add the sugar and vanilla and stir.
• Add salt to the egg whites, and beat until soft peaks form.
• Fold a dollop of the egg whites into the chocolate mixture to lighten.
• Then fold the chocolate into the rest of the egg whites until just combined.
• Pour into greased and sugared bundt pan.
• Bake at 300 degrees for about 1 hour, until done.
• Invert on to rach to cool.
• When cool, top with confectioners sugar if desired.

CHOCOLATE SOUFFLE CAKE

Steps:

• Preheat oven to 350°F Line bottom of 8-inch springform pan with 2-3/4-inch high sides with parchment paper.
• Spread pan and paper with vegetable oil spray.
• Sprinkle pan with 2 tablespoons sugar.
• Finely grind nuts with 2 tablespoons sugar in processor.
• Transfer nut mixture to large bowl.
• Mix in 10 tablespoons sugar and cocoa, then oil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
• Fold whites into cocoa mixture in 3 additions.
• Spoon batter into prepared pan; smooth top.
• Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool cake in pan on rack about 30 minutes.
• (Cake may fall.) Cut around pan sides to loosen cake.
• Remove sides of pan and cool cake completely.
• Sprinkle cake with powdered sugar.

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.