MobiRecipe

How To make Passover Dark Chocolate Nut Cake

x

10 To 12 eggs
3 oz Unsweetened chocolate
1/2 c Semisweet chocolate pieces
2/3 c Sugar
2 c Very finely chopped almonds
-or pecans 3/4 ts Pure vanilla
1/4 ts Almond extract
1/4 c Sugar
DARK CHOCOLATE GLAZE: 1 c Semisweet chocolate pieces
1 ts Butter or margarine
1/2 ts Instant coffee crystals
1 tb Hot water
3 tb Dairy sour cream
1/4 ts Maple flavoring
Servings: 10 to 15 DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes). Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt). Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 350-F for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. Prepare glaze; spread over top and sides of cake. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 3/4 cup. Source: Midwest Living Magazine, April 1991 From: Sallie Austin

How To make Passover Dark Chocolate Nut Cake's Videos

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!
----

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.

Orange Coconut Chocolate Cake for Passover

In the lab: Orange Coconut Chocolate Cake for Passover... this cake is for our Passover Seder. I wanted to have something different for dessert and I thought this would be perfect. It has almond flour, no dairy products and it is frosted with chocolate ganache made of dark chocolate and coconut milk. I wanted to give this cake a natural look, which is why the finish is not smooth. It has spatula traces and the final touch: fresh raspberries on top and dark chocolate chips on the bottom and voilà! Hope you like it. Enjoy!

Recipe:
1 cup almond flour
2 tablespoons potato starch
1/2 cup dark cocoa
5 eggs, separated whites and yolk
1/2 cup sugar
1/2 cup orange juice
1/2 cup vegetable oil
1/2 orange zest
1/2 cup dried shredded coconut

1. In a bowl, mix almond flour, potato starch and cocoa. Set aside
2. In another bowl, whisk 5 egg whites until you get soft peaks.
3. Add sugar, gradually
4. When the mixture is silky and smooth, add 5 egg yolks, one at a time.
5. Keep whipping and add orange juice, oil and orange zest.
6. Then using a spatula, fold in the cocoa mix and add shredded coconut.
7. Pour into oiled mold and bake at 350F for 45 minutes.

I’m frosting the cake with chocolate ganache. This is enough ganache for two cakes so I’ll freeze some. You can divide the recipe if you want. This week is Passover and I’m planning to use it, for sure!

––––––––––––––––––––––––––––––
Music: How About It - Topher Mohr and Alex Elena
––––––––––––––––––––––––––––––

Satisfying my cravings Chocolate Nuts Cake! ???????? Crunchy, nutty, and oh-so-delicious. ????????????

Satisfying my cravings Chocolate Nuts Cake! ???????? Crunchy, nutty, and oh-so-delicious. ????????????

Indulging in the rich decadence of chocolate nuts cake! ???????? Perfectly sweet and nutty goodness. #ChocolateDelight #NutsForNuts #SweetIndulgence

chocolate walnut cake
chocolate nuts cake
choco nuts cake
choco walnut cake
chocolate walnut cake recipe
white chocolate macadamia cake
banana chocolate walnut cake
chocolate and walnut cake
chocolate cake with nuts recipe
flourless chocolate hazelnut cake
white chocolate macadamia cake secret recipe
chocolate and nut cake
chocolate walnut torte
chocolate chip walnut cake
chocolate fruit and nut cake
nut free chocolate cake
flourless walnut torte
chocolate macadamia cake
white chocolate macadamia nut cake
choco nut cake price
chocolate hazelnut gluten free cake
banana walnut chocolate chip cake
chocolate walnut loaf cake
chocolate fruit and nut cake recipe
german chocolate cake nuts
milk choco nut cake
nut free german chocolate cake
choco nut cake price 1kg
white chocolate macadamia nut cookie cake
best chocolate cake with nuts recipe
chocolate hazelnut loaf cake
kek white chocolate macadamia
banana cake with chocolate chips and walnuts
almond butter chocolate cake
chocolate walnut truffle cake
banana cake with walnuts and chocolate chips
chocolate cake with nuts on top
old fashioned chocolate walnut cake
chocolate cake with cashew nuts
chocolate walnut coffee cake
date walnut chocolate cake
banana walnut chocolate cake recipe
italian chocolate walnut cake
german chocolate cake without nuts
nut free chocolate cake recipe
moist chocolate walnut cake
chocolate walnut loaf
german chocolate cake no nuts
chocolate walnut cake price
nut free chocolate cake to buy
chocolate walnut bundt cake
easy chocolate and walnut cake
chocolate chip date nut cake
easy chocolate walnut cake
chocolate banana nut cake
chocolate and almond tiger cake
chocolate hazelnut sbrisolona
chocolate and walnut cake recipe
white chocolate macadamia cake recipe
banana chocolate and walnut cake
german chocolate cake with walnuts
german chocolate cake without pecans
white chocolate macadamia cake secret recipe price
secret recipe white chocolate macadamia cake price
flourless chocolate walnut cake
secret recipe white chocolate macadamia cake calories
chocolate date almond torte
dark chocolate walnut cake
chocolate walnut cake recipe with egg
chocolate almond paste cake
chocolate walnut fudge cake
cadbury fruit and nut cake
chocolate with nuts cake
chocolate and nut cake recipe
coffee chocolate and walnut cake
chocolate walnut caramel cake
chocolate truffle cake with nuts
chocolate and walnut loaf cake
passover chocolate cake almond flour
chocolate apple walnut cake
chestnut flour chocolate cake
chocolate orange walnut cake
chocolate caramel nut cake
chocolate macadamia nut cake
secret recipe chocolate walnut cake
gluten free nut free chocolate cake
white chocolate macadamia cookie cake
vegan chocolate walnut cake
crunchy nut chocolate cakes
choco dry nut cake
vegan nut free chocolate cake
secret recipe cake white chocolate macadamia
choc nut cake
chocolate chip and walnut cake
chocolate caramel walnut cake
chocolate date and walnut cake
chocolate chip walnut cake recipe
choco nut pastry
flourless chocolate hazelnut cake recipe
flourless chocolate nut cake
chocolate almond tiger cake
chocolate and almond tiger cake recipe
best chocolate cake with nuts
nut free chocolate cake tesco
giant nut chocolate cake
chocolate almond tiger cake recipe
hungarian chocolate walnut torte
coffee chocolate walnut cake
italian chocolate nut christmas cake
chocolate date nut cake
chocolate cake without nuts
white chocolate and macadamia cake
nutty chocolate cake recipe
chocolate cake with walnut topping
apple walnut chocolate chip cake
cake with walnuts and chocolate
flourless chocolate walnut torte
salted caramel peanut cake
chocolate nut gateau
nut free chocolate birthday cake
banana nut chocolate chip cake
nut free flourless chocolate cake
white chocolate walnut cake
walnut truffle cake recipe
almond flour chocolate cake passover
chocolate walnut cake recipe indian
pistachio bundt cake with hershey's syrup
dairy free nut free chocolate cake
chocolate bomb giant nut chocolate cake
chocolate cake with pecans on top
chocolate macadamia torte
chocolate cake with pistachio nuts
white chocolate chip macadamia nut cookie cake
chocolate walnut rum cake
passover chocolate almond cake
chocolate bundt cake with walnuts
flourless hazelnut torte recipe
chocolate and macadamia cake
flourless nut torte
chocolate crunchy nut cakes
chocolate peanut butter cake in a jar
chocolate almond passover cake
chocolate walnut bundt cake recipe
giant nut chocolate cake korea

#ChocolateNutsCake #DecadentDesserts #SweetTreats #BakingBliss #Indulgence #GourmetSweets #CakeCravings #DessertDelights #NuttyGoodness #FoodieFavs #YummyEats #TemptingTreats #DeliciousBites #BakingInspiration #IrresistibleFlavors

FLOURLESS CHOCOLATE CAKE | dairy-free, gluten-free, Kosher for Passover

This delicious flourless chocolate cake is super quick and simple to make. When you taste it, it will be hard to believe that it is gluten free and dairy free! You can make the cake last-minute or bake it days in advance, as it keeps well covered inside or outside the fridge. And, since it contains no flour, it is also Kosher for Passover.

???? ☕ RECOMMENDED EQUIPMENT FROM THIS RECIPE ????️????

I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.

Serving Platter
I absolutely love this dish. It adds a touch of elegance to anything you serve; from roasted vegetables to fruit. The best thing is that it is part of a big line of tableware (Sophie Conran by Portmeirion), so you can have matching roasting dishes, glasses, pitchers, you name it. We even have their butter dish! View/buy it here:
???????? United States:
???????? United Kingdom:

Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
???????? United States:
???????? United Kingdom:

MORE RECIPES
More desserts, treats, and snacks:
Chocolate cornflake clusters:

INGREDIENTS for 8 portions
4 eggs
110g dark chocolate
110g sugar
110g ground almonds
Optional: icing sugar for decoration

DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.

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

Passover Dessert: Chocolate-Matzo Layer Cake

Ingredients:

-2 cups roughly chopped Harry and David Dark Chocolate Truffles
-2 cups heaving whipping cream, divided
-1 cup brewed Harry and David coffee
-5 matzo sheets

Directions:

In a medium saucepan, combine the chopped chocolate and 1 ¼ cups heavy whipping cream. Stir chocolate and cream over medium heat until combined for about 3 to 4 minutes. Remove from heat and allow to cool at room temperature. Reserve about 1 cup of the chocolate mixture for the frosting.

Next, in a large glass bowl, add the remaining whipping cream. Using a handheld mixer, beat the cream until heavy peaks form. Add in the chocolate mixture and gently fold until well incorporated.

Pour the cooled coffee into a small sheet pan. Take a sheet of the matzo and gently dip the sheet into the coffee. Take the coffee-soaked matzo and place it on another small sheet pan lined with parchment paper. Top the matzo with about ¼ cup of the chocolate mixture. Repeat the process four more times. End the layering with matzo and top with the reserved chocolate mixture.

Cover the sheet pan with plastic wrap and refrigerate overnight. Slice and serve the next day.

Relevant Articles

Shares

x

Categories

x