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How To make Passover Dark Chocolate Nut Cake
10 To 12 eggs
3 oz Unsweetened chocolate
1/2 c Semisweet chocolate pieces
2/3 c Sugar
2 c Very finely chopped almonds
-or pecans 3/4 ts Pure vanilla
1/4 ts Almond extract
1/4 c Sugar
DARK CHOCOLATE GLAZE: 1 c Semisweet chocolate pieces
1 ts Butter or margarine
1/2 ts Instant coffee crystals
1 tb Hot water
3 tb Dairy sour cream
1/4 ts Maple flavoring
Servings: 10 to 15 DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes). Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt). Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 350-F for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. Prepare glaze; spread over top and sides of cake. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 3/4 cup. Source: Midwest Living Magazine, April 1991 From: Sallie Austin
How To make Passover Dark Chocolate Nut 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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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
????Dear Friends, if you liked the video, please leave any comment or emoticon. It's not difficult for you, but for me it's really important.???? BIG THANK YOU FROM THE BOTTOM OF MY HEART❤❤❤
Passover: Vegan Flourless Chocolate Cake
This is a great vegan dessert for any time of the year!
PASSOVER Flour - less Chocolate Cake / Cacao Barry 64% Chocolate / Gluten Free
Flourless Chocolate Cake with Cacao Barry Extra Bitter Guayaquil 64% Chocolate
8 oz Dark Chocolate
1 stick Butter
5 eggs Separated
⅔ cup Sugar
Slowly melt Chocolate and butter until combined. set aside.
Reserve 3 tbs of sugar from the ⅔ cup of Sugar for later.
In a mixing bowl, beat remaining sugar and 5 egg yolks until fluffy and light in color.
Temper the chocolate / butter mixture into the egg /sugar mixture and beat until well combined. Set aside.
In a separate bowl add 5 egg whites and a pinch of salt. Whip to soft peaks. Next add 3 tbs of sugar and beat to stiff peaks.
Fold meringue into chocolate mixture.
Pour into a 10 inch, greased and lined cake pan.
Bake at 325°F for 25-45 minutes (all ovens vary in cook time).
Recipe Passover Chocolate Sponge Cake
Recipe - Passover Chocolate Sponge Cake
INGREDIENTS:
-175g (6oz) dark chocolate, chopped
●10 eggs, separated
●175g (6oz) caster sugar
●350g (12oz) finely ground almonds
How To Make Delicious Matzah Chocolate Cake Passover עוגת מצות ושוקולד לפסח
#food #cake #yummy
I love this cake with all the chocolate cream covering the matzah layers... YUMMY!
Ingredients:
7 Matzah
½ cup milk
½ a cup heavy whipping cream
¾ cup sugar
1 ½ tablespoon cocoa powder
5.3 oz butter
7 oz dark chocolate
Sweet red wine to wet the matzah
I recommend using a 8x8 inches baking pan. *** As a substitute for wine you can use a cup of coffee prepared, without sugar or milk
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עוגת מצות/טוני בן-ציון התבלין השישי
המצרכים:
המצרכים לעוגה: כ 20 מנות
7 מצות
½ כוס חלב
½ כוס שמנת מתוקה
¾ כוס סוכר
1 ½ כפות אבקת קקאו
150 גרם חמאה
200 גרם שוקולד מריר
יין אדום מתוק להרטבת המצות
מומלץ להשתמש בתבנית 22 על 22 סמ