How To make Passover Chocolate Sponge Cake

Macaroon Triple-Layer Chocolate Cake (for Passover)

Passover: Vegan Flourless Chocolate Cake

This is a great vegan dessert for any time of the year!

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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Passover Sponge Cake Recipe & Video - Risa Weiner

Passover Sponge Cake Recipe & Video - Risa Weiner
Basic plain sponge cake recipe
THANK YOU FOR SUBSCRIBING AND SHARING WITH YOUR FAMILY AND FRIENDS!

INGREDIENTS :

PREHEAT OVEN TO 350 DEGREES AND BAKE FOR ONE HOUR! DO NOT TAKE OUT OF OVEN BEFORE ONE HOUR OR IT WILL FALL!! ALSO ONCE IT'S DONE TURN IT OVER AND ALLOW TO COOL FOR AT LEAST 5 OR MORE HOURS!

, *DO NOT GREASE THE TUBE PAN*

10 EXTRA LARGE EGGS
1.5 CUPS SUGAR ( SET ASIDE THE HALF CUP FOR THE EGG WHITES)
1/4 CUP CANOLA OIL
1 CUP CAKE MEAL
1/4 CUP POTATO STARCH
2 LARGE LEMONS AND RIND FROM BOTH

DIRECTIONS

SEPERATE 10 EGGS
MAKE SURE EGG WHITES ARE ROOM TEMPERATURE (CAN PLACE IN A BOWL AND PLACE IN WARM WATER FOR A FEW MINUTES)

ADD YOLKS TO A MIX MASTER BOWL
ADD 1/4 CUP OF OIL OVER EGGS
ADD ONE CUP OF SUGAR
ALLOW TO BEAT A LONG TIME UNTIL VERY CREAMY (10 MINUTES)

ADD CAKE MEAL AND POTATO STARCH TOGETHER AND SIFT THROUGH A STRAINER 3 TIMES
ADD LEMON ZEST OF BOTH LEMONS TO THIS MIXTURE

ADD THE JUICE OF BOTH LEMONS TO A CUP (2/3 OR MORE YOU WILL GET) AND ADD WATER TO REACH 3/4 OF A CUP TOTAL

ONCE THE EGG AND SUGAR IS CREAMY ALTERNATE DRY CAKE MIX AND LEMON JUICE TO IT.

NEXT BEAT UP EGG WHITES. ALLOW TO BEAT WELL FOR AT LEAST 5 MINUTES BEFORE ADDING THE 1/2 CUP OF SUGAR

ONCE DONE FOLD EGG WHITES INTO CAKE BATTER. BUT ONLY USE SOME AT A TIME! MAKE SURE ALL THE WHITES ARE INCORPORATED VERY WELL!

ADD TO AN UNGREASED TUBED BAKING PAN AND MAKE SURE IT'S SPREAD OUT EVENLY

* BAKE FOR 1 HOUR! DO NOT TAKE OUT BEFORE 1 HOUR!. *

TURN CAKE UPSIDE DOWN AND ALLOW TO COOL FOR AT LEAST 5 OR MORE HOURS.

THANK YOU AGAIN FOR SUBSCRIBING. PLEASE VISIT ME AT RISAS RECIPES AND WEIGHT WATCHERS TIPS ON FACEBOOK! ????

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

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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