Best 4 Passover Low Carb Chocolate Cake Recipes
Indulge your sweet cravings this Passover with our delectable low-carb chocolate cake recipe. This flourless wonder is a symphony of rich chocolate flavors and a moist, dense texture that will satisfy even the most discerning palate. With a hint of almond flour for added depth and texture, this cake is a delightful treat that won't compromise your dietary restrictions.
In addition to the classic chocolate cake, this article offers a tempting array of Passover-friendly desserts that cater to various dietary needs. From a luscious coconut macaroons recipe that's gluten-free and grain-free to a decadent chocolate mousse that's both low-carb and keto-friendly, there's something for everyone to enjoy.
Our almond flour chocolate chip cookies are a delightful indulgence for those with gluten sensitivities, while our no-bake cheesecake is a creamy, refreshing treat that's perfect for any occasion. And for those who love a classic, our flourless chocolate torte is a timeless masterpiece that will impress even the most discerning dessert connoisseur.
With detailed instructions, helpful tips, and vibrant photos, this article provides everything you need to create a Passover dessert spread that will wow your family and friends. So, put on your apron, preheat your oven, and embark on a culinary journey that celebrates the joy of Passover with a symphony of delicious, low-carb desserts.
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
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.
PASSOVER/ LOW CARB CHOCOLATE CAKE
During a panicked search for very low carb desserts after a visit to the nutritionist, I stumbled upon this recipe. It's not only delicious and low carb - it's a passover cake, too (which makes sense, if you think about it!)
Provided by Mrsspeevs
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350. Grease an 8 inch round or springform pan.
- Process pecans until they are the texture of meal.
- Process the rest of the dry ingredients.
- Add the wet ingredients and process until blended.
- Pour into the pan and bake.
- Bake for about 25 minutes (check with toothpick and leave in longer if needed).
- Cool and Slice.
Nutrition Facts : Calories 382.7, Fat 28.3, SaturatedFat 6.4, Cholesterol 121, Sodium 195, Carbohydrate 31.1, Fiber 3.8, Sugar 26.4, Protein 6.4
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 almond flour and coconut flour: These low-carb flours are gluten-free and provide a good texture to the cake.
- Sweeten with erythritol or stevia: These natural sweeteners have a low glycemic index and won't spike your blood sugar levels.
- Add a little bit of salt: Salt helps to balance out the sweetness of the cake and enhances the flavor of the chocolate.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at a low temperature: This helps to prevent the cake from drying out.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This Passover low-carb chocolate cake is a delicious and decadent dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people with all dietary restrictions. So next time you're looking for a sweet treat, give this recipe a try!
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