Classic Passover Desserts, Assemble!
What happens when you combine classic Pesach desserts into one?
Ilana shares a new creation for Pesach/Passover this year, and frankly it's that good to serve year-round! Follow along to make our Flourless Chocolate-Pecan Cake with Meringue Topping, along with invaluable baking tips to ensure your baked goods taste great this holiday!
Recipe is below after the break, finished cake is throughout the video, enjoy!
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Flourless Chocolate-Pecan Cake with Meringue Topping
Serves 12-16, can be made 2 days' ahead
For cake:
85g (⅔ cup) pecans halves
250g (1 cup + 1 ½ tablespoon) unsalted butter (or margarine)
250g (8.9 ounces) dark chocolate (60-75% cocoa solids)
6 eggs, room temperature
50g (¼ cup) granulated sugar
165g (¾ cup + 1 tablespoon) light brown sugar
¼ teaspoon sea salt
For topping:
3 egg whites, room temperature
200g (1 cup) caster (superfine) sugar
1 tablespoon cocoa powder
Heat oven to 180℃ (350℉) without fan. If you have a fan, lower the temperature to 160℃ (320℉). Lightly grease a 20x30 cm (9x13 inch) baking tin and line with baking paper that covers the sides of the tin as well.
Place the pecans on a clean dry baking tin and roast for 5-10 minutes, until toasted, keep a close eye on them so they don’t burn. Once out of the oven, allow to cool and then chop small.
Place the chocolate and butter (or margarine) in a large heatproof bowl and melt, either in a microwave and using short bursts of heat, or set over a pan of simmering water. Remove from heat and set aside to cool slightly.
Place eggs and both sugars and salt into a large bowl, and using either a stand mixer or an electric handheld mixer on medium high speed, whisk for 7-8 minutes, until the egg mixture has tripled in volume.
Pour the egg mixture over the cooled chocolate mixture in 3 additions, and gently fold until each addition is combined and no eggy streaks remain.
Fold in the toasted chopped pecans, reserving 2 tablespoons to decorate the meringue later.
Pour the chocolate cake batter into the prepared tin, and bake for 30 minutes.
When the cake has been in the oven for 25 minutes, make the meringue topping: Place egg whites and a pinch of salt into a spotlessly clean bowl, whisk until foamy, then add the sugar 1 tablespoon at a time. Continue whisking until you have stiff, glossy peaks.
Gently spread the meringue over the top of the cake, being careful not to crush the cake below too much. Dust over the cocoa powder, and sprinkle the reserved pecans over the meringue and lightly swirl together. Bake for a further 25 minutes, or until the meringue is dry and starts to crisp.
Leave the cake to cool in the tin for at least an hour. The cake will keep covered at room temperature for 2 days. Can be made and frozen, but it will crush both layers.
Back To Basics: How To Make Eggless Banana Muffins! | Georgia's Cakes
Yes, you read correctly...EGGLESS!!
And I have to say...Im so happy with the result! Banana breads have become very popular during this period so I thought to mix it up a big with these muffins. Like my sponge cake, you only need one bowl to make them. Super easy and too delicious. Why not add some chocolate chips for an extra tasty treat?!
Enjoy!
Recipe:
3 overripe bananas
15ml apple cider vinegar
150g melted butter (can use oil)
60ml milk (can use plant-based substitute)
150g brown sugar
285g self-raising flour
5g cinnamon
75g chopped pecans or walnuts
Bake at 180°C for around 20 minutes
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amazon.co.uk/shop/georgiascakes
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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)
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
Banana Coffee Cake ~ Gluten Free with Streusel Topping
Looking for an easy and very tasty Gluten Free Banana Coffee cake check out my video and recipe.
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Thanks for watching,
Peace ~ Love and Joy
Always be humble ~ Always be kind
Brenda ~ NaturesFairy
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Banana Coffee Cake ~ Gluten Free with Streusel Topping
1/2 cup butter
1 cup white sugar
1 tsp Vanilla
2 eggs
2 ripe bananas, mashed
1 1/4 cups Gluten Free flour ~ I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (If your not Gluten Free use Regular All Purpose Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Cinnamon
Preheat oven to 350 degree
Grease or Spray a 9-inch square baking dish
Beat butter, sugar and vanilla with an electric mixer until light and fluffy. Scrape the bowl.
Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Scrape the Bowl.
Mash the Bananas on a plate with a Fork or Potato Masher
Add bananas into butter mixture. Lightly Mix.
In a medium bowl whisk together
Flour, Baking Soda, Salt and Cinnamon.
Slowly add the flour mixture into banana mixture until blended. Do not over beat.
Pour batter into prepared baking dish.
Top with Streusel Topping:
In a small bowl use a fork to mix together
½ Cup Gluten Free Flour
½ Cup Brown Sugar
½ Cup Chopped Pecans and Walnuts
2 tsp Cinnamon
¼ Cup Melted Butter
Sprinkle/Crumble over the cake
Bake for 45 Minutes
or until internal temperature 205* using a digital thermometer
or a toothpick comes out clean.
Recipe adapted from:
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Gluten Free Banana Coffee Cake
Gluten Free Banana Coffee Cake with Streusel Topping
Gluten Free Streusel Topping
Gluten Free Coffee Cake
Banana Coffee Cake
Banana Coffee Cake with Streusel Topping
Gluten Free Baking
Cooking with Brenda
Bobs Red Mill Gluten Free Flour
Bob's Red Mill Free 1-to-1 Baking Flour
Bobs Red Mill
#NaturesFairy
#GlutenFreeCake
#BananaCoffeeCakr
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