How To make Passover Chocolate Fudge Torte
Frosting: 10 oz. bittersweet or semi-sweet chocolate, chopp
3/4 cup sugar
3/4 cup unsalted pareve margarine, diced
3 large eggs, beaten to blend
1/2 cup liquid nondairy creamer
Cake: 1 1/2 cups sugar
1 cup unsweetened cocoa powder
6 Tablespoons matzo cake meal
2 Tablespoons potato starch
5 large eggs, separated
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup liquid nondairy creamer
Garnish: Chocolate shavings (optional) Fresh mint leaves (optional)
For frosting: Combine all ingredients in heavy large saucepan. Whisk over medium heat until chocolate melts and mixture is smooth and just begins to bubble, about 8 minutes. Refrigerate until just thick enough to spread, stirring occasionally, about 1 1/2 hours. Meanwhile, prepare cake: Preheat oven to 350 degrees. Line 15 1/2x10 1/2x1?ch baking sheet with foil, leaving overhang. Grease foil. Sift 1/2 cup sugar, cocoa powder, cake meal and potato starch into medium bowl.
Combine egg whites and salt in large bowl. Using handheld mixer, beat whites until soft peaks form. Gradually add 1/2 cup sugar; beat until stiff but not dry. Using same beaters, beat yolks and 1/2 cup sugar in another large bowl until thick, about 2 minutes. Gradually beat in oil, then nondairy creamer. Add dry ingredients; beat just until blended. Fold whites into yolk mixture in 3 additions. Spread batter in prepared pan. Bake until tester inserted into center comes out dry and cake feels firm to touch, about 20 minutes. Cool cake in pan rack. Freeze cake until firm, about 30 minutes. Using foil as aid, lift cake onto work surface. Cut cake crosswise into 3 rectangles, each about 5x10 inches. Slide large spatula under 1 cake rectangle; transfer to platter. Spread 2/3 cup forsting over. Top with sexond layer. Spread 2/3 cup frostering over. Top with third layer. Spread very thin layer of frosting over top and sides of cake to coat thinly and anchor crumbs. Refrigerate 15 minutes to set thin coat of frosting. Spread remaining frosting decoratively over cake. Refrigerate until cold, about 4 hours. (Can be made 3 days ahead. Cover loosely with foil; keep refrigerated.) Cover top of cake with chocolate shavings and garnish with mint, is desired. Cut crosswise into slices and serve.
To give credit where credit is due, the recipe is from Bon Appetit, April 1996.
How To make Passover Chocolate Fudge Torte's Videos
Flourless Chocolate Cake
Using a favorite family recipe, Melanie and Diana whip up a thick and totally flourless (!) cake batter. This gluten-free cake is rich and chocolatey, topped with a perfectly smooth ganache frosting.
Paula Shoyer's Chocolate Quinoa Cake | Genius Recipes
Paula Shoyer's chocolate quinoa cake is a thoroughly modern flourless chocolate cake nails that fudgy cake texture—and it doesn’t take some sort of DIY gluten-free flour blend to do so. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST
Chocolate Cake
3/4 cup (130g) quinoa
1 1/2 cups (360ml) water
Cooking spray or melted coconut oil, for greasing the pan
2 tablespoons potato starch or dark unsweetened cocoa, for dusting the pan
1/3 cup (80ml) orange juice (from 1 orange)
4 large eggs
2 teaspoons pure vanilla extract (or other vanilla if for Passover)
3/4 cup (180ml) coconut oil
1 1/2 cups (300g) sugar
1 cup (80g) dark unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 ounces (55g) bittersweet chocolate
Glaze (optional)
5 ounces (140g) bittersweet chocolate
1 tablespoon sunflower or safflower oil
1 teaspoon pure vanilla extract (or other vanilla if for Passover)
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Chocoalte Passover Desserts
Who loves chocolate? We rounded up some of our favorite Passover desserts and that means chocolate.
Use vegan butter for the brownies and you can make all these desserts dairy free and nut free, get more where that came from here:
How to Make Flourless Chocolate Cake | Gluten Free Chocolate Cake
4 Ingredients flourless chocolate cake recipe. This cake so easy to make. Rich, fluffy and so tasty!
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RECIPE:
Ingredients:
250g (8.81oz) dark chocolate
1/2 cup (115g) unsalted butter
1/2 cup (100g) sugar
5 eggs
Directions:
1. Preheat oven to 180c/360f. Lightly grease an 8 springform pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Set aside.
2. Melt chocolate with butter in a medium bowl set over a saucepan of barely simmering water, stirring until smooth. remove from heat and let cool.
3. Separate egg yolks and egg whites. Add the egg yolks to the chocolate mixture and stir until incorporated and smooth.
4. beat egg whites with pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in remaining egg whites.
5. Pour batter into the prepared pan. Bake for 20 minutes. Let cool completely and refrigerate for at least 4 hours. Before serving dust with cocoa powder or powdered sugar.
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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4-Ingredient Flourless Chocolate Cake - Everyday Food with Sarah Carey
Usually flourless chocolate cake is extremely decadent, but I love this light, fluffy version. It has the rich chocolate flavor I'm craving and an airy souffle-like texture without any of the fuss. You're just five ingredients away from this impressive dessert, so get ready to wow your guests -- plus it's the perfect treat to enjoy during Passover!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
4-Ingredient Flourless Chocolate Cake - Everyday Food with Sarah Carey