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How To make Passover Chocolate Sponge Cake
12 Eggs, separated
1 1/2 c Sugar
2 tb Cold water
Juice and grated rind of 1 -orange 1/2 lb Sweet chocolate, grated
3/4 c Matzo cake flour
Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan.
How To make Passover Chocolate Sponge Cake's Videos
Professional Baker Teaches You How To Make CHOCOLATE TORTE!
Chocolate Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) torte
Serves: 12
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
14 oz (420 g) bittersweet chocolate, chopped
½ cup (112 g) unsalted butter, cut into pieces
7 large eggs, at room temperature and separated
1 Tbsp (15 mL) balsamic vinegar
½ cup + 2 Tbsp (125 g) granulated sugar (caster sugar)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
icing sugar, for dusting
Directions
1. Preheat the oven to 375 F (190 C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter).
3. White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside.
4. Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected). Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
5. To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar.
The torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.
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FLOURLESS CHOCOLATE CAKE | dairy-free, gluten-free, Kosher for Passover
This delicious flourless chocolate cake is super quick and simple to make. When you taste it, it will be hard to believe that it is gluten free and dairy free! You can make the cake last-minute or bake it days in advance, as it keeps well covered inside or outside the fridge. And, since it contains no flour, it is also Kosher for Passover.
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I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.
Serving Platter
I absolutely love this dish. It adds a touch of elegance to anything you serve; from roasted vegetables to fruit. The best thing is that it is part of a big line of tableware (Sophie Conran by Portmeirion), so you can have matching roasting dishes, glasses, pitchers, you name it. We even have their butter dish! View/buy it here:
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Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
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MORE RECIPES
More desserts, treats, and snacks:
Chocolate cornflake clusters:
INGREDIENTS for 8 portions
4 eggs
110g dark chocolate
110g sugar
110g ground almonds
Optional: icing sugar for decoration
DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.
Passover: Vegan Flourless Chocolate Cake
This is a great vegan dessert for any time of the year!
Passover Sponge Gluten Free Cake
ingredients:
4 large Eggs
1 tsp white vinegar
8 tbsp white sugar
5 tbsp Rice Flour
2 tbsp Corn Flour
1/4 tsp salt
2.5 tbsp whole milk
2 tbsp vegetable oil
1 tsp vanilla extract
Baking Time: 35 minutes
Oven Temperature: 150°C
Basic Chocolate Sponge Cake Recipe
Ingredients:
160 g flour
40 g cocoa powder
3 tsps baking powder
180 g sugar
4 large eggs
1 pouch vanilla sugar or
1 tsp vanilla extract
4 tbsp hot water
Bake in a preheated oven at 175°C for about 30 to 35 minutes.
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Thanks and stay safe,
Marie
#chocolatespongecake #spongecakerecipe #esayspongecake #chocolateflavor