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
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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Fudgiest Dairy-Free Chocolate Cake
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How to make Chocolate Fudge Cake/Easy Chocolate Fudge Cake
#chocolatecake #scrummy.tv #chocolatefudgecake
Hi Scrummy Bakers! Make my fudgy, decadent Chocolate Cake for birthdays, Easter, Passover or for any occasion. So let's get baking!
Chocolate Fudge Cake
TIMINGS:
Prep Time: 20 mins.
Cook Time: 30 mins.
Cooling and Decorating: 1 hour.
Total: 1 hour 50 mins.
SERVINGS:
12 Slices.
OVEN TEMPERATURES:
Preheat the oven to the following temperatures:
160°C/320°F [Fan Oven]
180°C/360°F [No-Fan]
Gas Mark 4.
INGREDIENTS:
For the chocolate fudge cake.
1¼ cup (200g/7oz) Self-Raising Flour, sieved.
1 tsp Bicarbonate/Baking Soda.
2½ tbsp Cocoa Powder, sieved.
¾ cup (150g/5oz) Light Brown Sugar.
¾ cup (175ml/6 fl oz) Sunflower/Vegetable Oil.
3 tbsp Golden Syrup.
1 tsp Vanilla Extract.
3 Medium Eggs, lightly beaten.
½ cup + 2 tbsp (150ml/5 floz) Milk.
For the chocolate buttercream frosting:
¾ cup + 2 tbsp (200g/7 oz) Butter, at room temperature.
2¾ cups (400g/14 oz) Icing/Powdered Sugar, sieved.
¼ cup + 3 tbsp (50g/1½ oz) Cocoa Powder, sieved.
1 tsp Vanilla Extract.
8 - 9 tbsp Milk.
For the decorations:
Strawberries and Raspberries.
Milk Chocolate Gold Pearls.
METHOD:
To make the chocolate fudge cake:
1.Preheat the oven to:
160°C/320°F [Fan Oven]
180°C/360°F [No-Fan]
Gas Mark 4.
2. Line the bottom and sides of two 7” round tins with greaseproof paper.
3. Sieve the self-raising flour, baking soda and cocoa powder into a medium size bowl and mix with a whisk until combined.
4. Add the sugar, sunflower oil, golden syrup, vanilla extract, beaten eggs & milk, and whisk gently until smooth.
5. Split the mixture evenly between the two cake tins.
6. Bake in the oven for 30 - 35 mins until risen and firm to the touch.
7. Allow the cakes to cool in the tin for 10 minutes before turning out onto a cooling rack to fully cool.
To make chocolate buttercream frosting:
1. Place the room-temperature butter in a medium-sized bowl and mix for about 5 minutes until smooth and white in colour.
2. Add ¼ of the sieved icing sugar and cocoa powder and mix until fully combined, repeat this until all the icing sugar and cocoa powder are mixed in.
3. Add the vanilla extract and mix again.
4. While mixing, gradually add the milk until you reach your desired consistency.
5. Mix for a further 5 minutes until light and fluffy.
To decorate:
1. Place one sponge on a plate, slather half the buttercream on top of the cake and spread it out.
2. Cover the top of the cake with the remaining buttercream, and spread it out to the edges.
3. Top with strawberries, raspberries and milk chocolate pearls or with some colourful sprinkles.
STORAGE:
1. This chocolate fudge cake will last for up to 4 days covered in the fridge.
2. If freezing, wrap in cling wrap (to prevent freezer burn) and freeze for up to 3 months.
3. Defrost in the fridge prior to serving. It is possible to freeze the carrot cake and buttercream frosting. Freeze the decorated cake uncovered and when frozen wrap it in cling wrap.
4. Prior to serving, remove from the freezer and remove the cling wrap before placing it in the fridge to defrost fully before serving.
If freezing, wrap in cling wrap (to prevent freezer burn) and freeze for up to 3 months.
Defrost in the fridge prior to serving. It is possible to freeze the carrot cake and buttercream frosting. Freeze the decorated cake uncovered and when frozen wrap it in cling wrap.
Prior to serving, remove from the freezer and remove the cling wrap before placing it in the fridge to defrost fully before serving.
Chocolate Fudge Cake
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.
#ClaireSaffitz #Cake #ChocolateCake
Special Equipment:
9-inch springform pan, stand or hand mixer
Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract
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Passover Chocolate Torte Recipe
Delicious Chocolate Torte for any occasion, yet Kosher for Passover.
Fudgy Flourless Chocolate Cake
My grandkids are allergic to nuts, so I keep it simple with this rich chocolate treat. Perfect for Passover, of course--and fun to make with family!
Ingredients:
- 8 Ounces Coconut Spread OR Non-dairy Margarine softened
- 1 Cup Sugar
- 4 Large Eggs
- 7 Ounces Non-Dairy Semi Sweet Chocolate Chips
- 1/2 Cup Strong Coffee (you will use the coffee 1/4th cup at a time)
- Non-dairy Baking Spray
Step-by-step tutorial here: