12 Eggs, separated 1 1/2 c Sugar 2 tb Cold water Juice and grated rind of 1 -orange 1/2 lb Sweet chocolate, grated 3/4 c Matzo cake flour Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan.
How To make Passover Chocolate Sponge Cake's Videos
|Grandma Hecht's 4-ingredient Passover Sponge Cake Recipe| Around Passover, my grandma would pull out her old Jewish cookbook. The cookbook was full of recipes that didn't have chametz. Chametz includes leavened bread or anything containing wheat, oats, barley, and rye. Her signature dessert? It was a sponge cake with as much whipped cream as I could balance on it. Drown it, then down it!
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PASSOVER Flour - less Chocolate Cake / Cacao Barry 64% Chocolate / Gluten Free
Flourless Chocolate Cake with Cacao Barry Extra Bitter Guayaquil 64% Chocolate
8 oz Dark Chocolate 1 stick Butter 5 eggs Separated ⅔ cup Sugar
Slowly melt Chocolate and butter until combined. set aside. Reserve 3 tbs of sugar from the ⅔ cup of Sugar for later. In a mixing bowl, beat remaining sugar and 5 egg yolks until fluffy and light in color. Temper the chocolate / butter mixture into the egg /sugar mixture and beat until well combined. Set aside. In a separate bowl add 5 egg whites and a pinch of salt. Whip to soft peaks. Next add 3 tbs of sugar and beat to stiff peaks. Fold meringue into chocolate mixture. Pour into a 10 inch, greased and lined cake pan. Bake at 325°F for 25-45 minutes (all ovens vary in cook time).
How to make Passover Brownies (Flourless chocolate cake)
How to make passover brownies part 1, the cooking process using this recipe:
#passover #jahexistence #walmart UNLEAVENED CHOCOLATE ???? CAKE FROM SCRATCH
THE BEST Flourless, Gluten-Free, Passover Chocolate Cake, EVER!!
One of my absolute favourite cakes to make. Utterly delicious, oh so simple and relatively sin-free as it's flourless, so glutenfree and just in time for Passover. A shout out to all my lovely Jewish friends who are celebrating with their families and especially to those who can't be with their loved ones because of this horrid virus. I hope you enjoy it.
With love, TJ xx
Recipe:
6 oz. bittersweet chocolate chips 1/2 c. (1 stick) butter, cut into large chunks 1 tsp. espresso powder 1/4 c. hot water 1 c. sugar 4 large eggs 3/4 c. unsweetened cocoa powder 1/4 teaspoon Kosher salt
Method:
Preheat oven to 350° and grease an 8 springform pan with cooking spray.
Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder and salt.
Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely then dust with icing/powdered sugar.