How To make Passover Chocolate Sponge Cake

Macaroon Triple-Layer Chocolate Cake (for Passover)

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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Passover-Friendly Chocolate Cake Recipe

This chocolate cake is both dairy-free and flour-free, so it's a great dessert option for a Passover dinner that features meat as the main course. Garnish with fresh raspberries for a pop of brightness and freshness.

#recipes #desserts #passover

Read Full Recipe:

Passover Chocolate Cake Recipe - How to make Chocolate Cake at Home

Passover Chocolate Cake Recipe- How to make Chocolate Cake at Home
#Chocolate #ChocolateCake #Baking
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INGREDIENTS :

Preheat your oven to 350 degrees
Bake for approximately 55 minutes
I didn't calculate the smart points! I never do for my mom's recipes!


You need a cake pan but DO NOT OIL!!!!!!

9 eggs room temperature
3/4 cup coffee or water
2cups plus a tbs white sugar
1/4 cup cocoa
3/4 cup cake meal
1/4 cup potatoe starch
Splash of vanilla
1/4 tsp cream of tartar (I use it but sometimes my mom forgets
A drop of oil

DIRECTIONS :

separate the eggwhites and yolks carefully
Add a drop of oil on the egg yolks to prevent them from getting hard

In a mix master add egg yolks and beat
Add sugar, cocoa, vanilla, coffee or water, potatoe starch
Add cake meal a little at a time until all is blended.

In another mixing bowl add egg whites
or add that to a large bowl
Use the whisk beater on the mix master to mix egg whites on the fastest setting
Allow to beat for a minute or so add a pinch of sugar and cream of tartar (my mom forgot!)

Once they are stiff you will add a little at a time and fold into the other batter

Once mixed together add to cake pan!

Bake and check to make sure it's fully baked with a long wooden skewer.

Turn cake upside down and allow to completely cool for many hours!

Wrap and keep in freezer or eat right away!.

HAPPY PASSOVER!! LOVE RISA AND MOLLY❤️????

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.

Pleasw don't forget to;
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Thanks and stay safe,
Marie


#chocolatespongecake #spongecakerecipe #esayspongecake #chocolateflavor

Chocolate Pecan Cake - Flourless Chocolate Cake with Ground Pecans

This Chocolate Pecan Cake is a flourless chocolate cake. Unlike the chocolate torte, this has a light and airy texture from the ground pecans and whipped egg whites. The recipe does not use any flour so it makes a perfect dessert during Passover too.
Get the full recipe with progress pictures here -

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