Best 2 Passover Chocolate Sponge Cake Recipes
Indulge in a delightful Passover celebration with our exquisite Chocolate Sponge Cake recipe, a culinary masterpiece that harmonizes tradition and taste. This Passover-friendly cake is a symphony of flavors, featuring a moist and airy sponge base infused with rich cocoa. With a delightful hint of orange zest, this cake offers a refreshing twist that elevates it beyond the ordinary.
Our curated collection of Passover recipes caters to every palate and dietary restriction. From the classic Matzo Ball Soup, a heartwarming staple of Passover meals, to the tantalizing Gefilte Fish, a traditional dish reimagined with a modern touch. Discover the secrets to creating the perfect Charoset, a sweet and symbolic mixture that holds cultural significance.
Explore the art of Passover baking with our delectable Macaroons, delicate almond-based treats, and our chewy Coconut Macaroons, a gluten-free delight. Satisfy your sweet cravings with our delectable Flourless Chocolate Cake, a rich and indulgent dessert that caters to gluten-free diets. And for those seeking a lighter option, our refreshing Orange Sponge Cake, infused with vibrant citrus flavors, is a delightful choice.
Join us on this culinary journey as we explore the diverse flavors and traditions of Passover. From the comforting warmth of Matzo Ball Soup to the sweet indulgence of our Chocolate Sponge Cake, our Passover recipes promise a memorable and delicious celebration.
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 SPONGE CAKE
This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.
Provided by Barbara
Categories Desserts Cakes Sponge Cake Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Melt chocolate in top of double boiler; set aside.
- Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
- Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 28.5 g, Cholesterol 155 mg, Fat 23 g, Fiber 4.3 g, Protein 12.3 g, SaturatedFat 4.9 g, Sodium 58.6 mg, Sugar 23.3 g
Tips:
- Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
- Make sure the butter and eggs are at room temperature before you start baking. This will help them to emulsify properly and create a smooth, light batter.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This Passover chocolate sponge cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and light, fluffy texture, this cake is sure to be a hit with everyone who tries it. Whether you are celebrating Passover or just looking for a delicious chocolate cake recipe, this sponge cake is a great option. It is easy to make, delicious, and sure to be a crowd-pleaser.
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