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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
Orange Coconut Chocolate Cake for Passover
In the lab: Orange Coconut Chocolate Cake for Passover... this cake is for our Passover Seder. I wanted to have something different for dessert and I thought this would be perfect. It has almond flour, no dairy products and it is frosted with chocolate ganache made of dark chocolate and coconut milk. I wanted to give this cake a natural look, which is why the finish is not smooth. It has spatula traces and the final touch: fresh raspberries on top and dark chocolate chips on the bottom and voilà! Hope you like it. Enjoy!
Recipe:
1 cup almond flour
2 tablespoons potato starch
1/2 cup dark cocoa
5 eggs, separated whites and yolk
1/2 cup sugar
1/2 cup orange juice
1/2 cup vegetable oil
1/2 orange zest
1/2 cup dried shredded coconut
1. In a bowl, mix almond flour, potato starch and cocoa. Set aside
2. In another bowl, whisk 5 egg whites until you get soft peaks.
3. Add sugar, gradually
4. When the mixture is silky and smooth, add 5 egg yolks, one at a time.
5. Keep whipping and add orange juice, oil and orange zest.
6. Then using a spatula, fold in the cocoa mix and add shredded coconut.
7. Pour into oiled mold and bake at 350F for 45 minutes.
I’m frosting the cake with chocolate ganache. This is enough ganache for two cakes so I’ll freeze some. You can divide the recipe if you want. This week is Passover and I’m planning to use it, for sure!
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Music: How About It - Topher Mohr and Alex Elena
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How to Make Flourless Chocolate Cake #shorts
Whether you’re hosting a dinner party or cooking a cozy dinner for two, you can’t go wrong with a flourless chocolate cake. It’s a dessert that seems fancy but is actually quite easy to make with a handful of common ingredients. Consider this a blank canvas for your favorite dessert toppings. We like serving flourless chocolate cake dusted with confectioners’ sugar and dollops of fresh whipped cream, but you might also consider topping it with ice cream, caramel sauce or slices of fresh fruit.
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Chocolate Pecan Cake Recipe, Gluten Free Chocolate Cake for Passover
CHOCOLATE PECAN CAKE – PERFECT FOR PASSOVER
CHOCOLATE PECAN CAKE – GLUTEN FREE CHOCOLATE CAKE FOR PASSOVER
This Chocolate Pecan Cake is a luxurious flourless chocolate cake with all the goodness of pecans and chocolate. This also makes a perfect dessert for Passover or just when you need a gluten free dessert.
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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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Sponge Cake 3 Ways | Passover Edition
Hi everyone! In this video I’ll be showing you how to make an apple cinnamon, orange, and chocolate sponge cake! They are all kosher for Passover, use only a few ingredients and are absolutely delicious! Let me know if you have any questions about the specifics.
If you want to check out more pictures of desserts I've made check out my Instagram!
Apple Cinnamon Sponge Cake:
Ingredients:
1 tsp cinnamon
¼ cup potato starch
⅓ cup + 2 tsp of white sugar (separated)
3 eggs separated
1 tsp lemon juice (optional)
½ cup apple pie filling
½ cup powdered sugar
1 ½ Tbsp water
Sliced almonds
Orange Sponge Cake:
Ingredients:
2 tsp orange zest (separated)
¼ cup orange juice
¼ cup + 2 Tbsp potato starch
⅓ cup + 2 tsp of white sugar (separated)
3 eggs separated
¼ cup chocolate chips
Chocolate Sponge Cake:
Ingredients:
¼ cup cocoa powder
¼ cup potato starch
⅓ cup + 2 tsp of white sugar (separated)
3 eggs separated
1 tsp lemon juice
½ cup chocolate icing
½ cup whipped cream
Chocolate shavings (optional)