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.
How to make a flourless chocolate peanut butter fondant - easy Passover desserts
How to make a flourless chocolate peanut butter fondant - easy Passover desserts
????I dedicate my free time solely to creating, Edit & uploading these videos for you.
????To help support my channel, please visit these cheerful DESIGNS PRINTED ON PRODUCTS.
My GIFT SHOPis related to Brewed drinks & is filled with a variety of themes printed on-:
Aprons, TeeShirts, Hoodies, leggings, scarves, Towels, Fannypack, Baby Onesie, Long sleeves, Throws & Blankets, Dresses, Pillows, Stickers & Cards, Backpacks, Caps & Hats, Masks & Gaiters, Notebooks, Duffle bags, Tote Bags, Kids Shirts, babies clothing, & Office accessories.
***Link to my Store***
???? ????
Also,
????Jewish-related clothing & gifts on spring
????My clothing and other products on Red Bubble-
???? My clothing and other products on Spring-
????Channel's tip jar for those who kindly asked-
Sh????p to support our Kosher shop on Amazon-:
???? ????
????All ingredients are Kosher and can be purchased on my Amazon Kosher shop except perishables items:-
INGREDIENTS;
Silicon cupcake cavities for baking-
1 Tbsp. cornstarch-
3/4 cup sugar-
10.5 oz. (300 grams)chocolate chips-
2/3 cup almond flour-
8-10 tbsp. peanut butter-
3 eggs
3 egg yolks
5oz (150 grams)unsalted butter
Bonus: Two of my Exclusive recipes:
????Chef Yaffa's recipe for epic lemon spread/dip-
????Chef Yaffa's first place, award-winning Garlic spread-
????SUBSCRIBE TO- Sephardic flavors, a celebration of Sephardic/Mizrachi food-
????????????WE SUPPORT THREE CHARITIES, scroll down to see the charities that we support
SP????READ THE LOVE AND SHARE THIS VIDEO WITH YOUR SOCIAL MEDIA CIRCLE.
????Let me know in the comments & send me a picture if you made this recipe, I am happy to share it with everyone on my community page on my YouTube channel
????Do you have a childhood recipe near and dear to your heart?
I am happy to make it & share it with our community on my youtube channel & on my food blog
SEND ME YOUR CHILDHOOD RECIPE HERE- sephardicflavors@gmail.com
????????????Your support helps - HELP US TO SUPPORT THESE THREE CHARITIES:
1. Saint Jude Hospital for children
2. Wounded worriers project
3. Meals for Holocaust survivors - The fellowship for Christians and Jews
????For product reviews, business collaboration, affiliates & advertising on my YouTube channel Contact me here- sephardicflavors@gmail.com
????As an Amazon Associate, I earn from qualifying purchases, which means if you click through and make a purchase, I'll receive a small commission. This helps support the channel and allows me to continue to make videos like this one. But don't worry, It does not affect the price you pay, Thank you for your support.
????As always, with love, from my kitchen to yours
Fan mail: 1155 S. Havana St. # 11-476 Aurora CO 80012
Video # 192
How to make a flourless chocolate peanut butter fondant - easy desserts
#chocolatefondant #flourlessdesserts #baking #desserts #peanutbutterdesserts #glutenfree
Flourless Chocolate Cake - Decadent and Rich Chocolate Cake #glutenfree #nutfree
#passover #grainfree
This dark chocolate flourless cake is pure indulgence, its rich, decadent, and will impress all your dinner guests. And what is best - its easy to prepare!
Ingredients:
Cake:
2 sticks of butter (8 oz/225g)
8oz/225g of bittersweet chocolate
1 cup of sugar
5 eggs
1 cup unsweetened cocoa powder
Glaze:
3 tablespoons of butter
4oz/113g bittersweet chocolate
1 tablespoon milk
1 tablespoon honey
Directions:
Preheat the oven to 375F/190C
Line spring pan with parchment paper
Melt butter with chocolate over medium low heat
Pour chocolate into mixing bowl
Add sugar
Add eggs, one at a time, mixing after each
Sift cocoa powder
Bake for 35-40 minutes
Cool for 10 minutes
while the cake is cooling lets make the glaze
melt chocolate with butter, mix in milk and honey and mix together until shiny and smooth.
Spread glaze on the cake and enjoy!!
#nutfree #glutenfree #chocolate
Passover Recipe: Decadent Flourless Chocolate Cake
Corinne's famous Decadent Chocolate Flourless Cake with Berry Compote is a must for Passover desserts.
Cake recipe: danaslatkin.com/dessert-recip…/flourless-chocolate-cake/
Berry Compote recipe: epicurious.com/…/f…/views/mixed-berry-compote-103677/amp
Passover: Vegan Flourless Chocolate Cake
This is a great vegan dessert for any time of the year!
How To Make Delicious Matzah Chocolate Cake Passover עוגת מצות ושוקולד לפסח
#food #cake #yummy
I love this cake with all the chocolate cream covering the matzah layers... YUMMY!
Ingredients:
7 Matzah
½ cup milk
½ a cup heavy whipping cream
¾ cup sugar
1 ½ tablespoon cocoa powder
5.3 oz butter
7 oz dark chocolate
Sweet red wine to wet the matzah
I recommend using a 8x8 inches baking pan. *** As a substitute for wine you can use a cup of coffee prepared, without sugar or milk
Facebook
עוגת מצות/טוני בן-ציון התבלין השישי
המצרכים:
המצרכים לעוגה: כ 20 מנות
7 מצות
½ כוס חלב
½ כוס שמנת מתוקה
¾ כוס סוכר
1 ½ כפות אבקת קקאו
150 גרם חמאה
200 גרם שוקולד מריר
יין אדום מתוק להרטבת המצות
מומלץ להשתמש בתבנית 22 על 22 סמ