Passover Chocolate Nut Cake With Grilled Oranges Recipes

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PASSOVER CHOCOLATE CAKE



Passover Chocolate Cake image

Gluten free and dairy free chocolate cake that is incredibly most, light, and fluffy!

Provided by The Taste of Kosher

Categories     Dairy Free Desserts

Time 55m

Number Of Ingredients 8

1 ¾ cups white sugar (350 grams)
¾ cup potato starch (115 grams)
½ cup cocoa powder (50 grams)
2 teaspoons baking powder
½ teaspoon salt
4 eggs
½ cup oil (120 milliliters)
½ cup black coffee or water (120 milliliters)

Steps:

  • Preheat oven to 350°F or 175°C.
  • Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
  • Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
  • Use a rubber spatula to pour batter into a 9x13 inch baking pan.
  • Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
  • Remove and let cool completely before cutting.

Nutrition Facts : Calories 295 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

PASSOVER CHOCOLATE SPONGE CAKE



Passover Chocolate Sponge Cake image

Jamie Geller serves up the perfect Passover chocolate sponge cake to impress guests at your holiday table. Get the recipe from Joy of Kosher.

Provided by Tamar Ansh

Categories     Desserts

Time 1h15m

Yield 6-8 Servings

Number Of Ingredients 4

8 eggs, separated
1 & 1/4 cups sugar
5 Tablespoons cocoa
2 & 1/2 Tablespoons potato starch

Steps:

  • Preheat the oven to 350° F / 180° C. Use a large 10 "tube pan. Separate the eggs, putting the yolks into one bowl and the whites into another. Beat the white until nearly stiff, then add into it half the sugar, continuing to beat all the while. Turn off the beaters and set the whites aside. Beat the yolks until thick, add in the remaining sugar and beat until creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters. Fold both mixtures together by hand. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into your prepared tube pan. Bake for 50 -75 minutes, checking to make sure it does not burn. When done, remove the cake from the oven to a wire rack. Leave it to sit for 15 minutes. Prepare a large piece of foil, lined with one or two paper towels on it. TIP! Leave this to cool in the pan, balanced on its SIDE so it does not fall out of the pan, nor fall down in the pan! After it has cooled somewhat for the first 15 minutes, slide a long, sharp knife around its edges, as well as the innermost edges. Carefully lift up the pan and flip it over onto the prepared foil/ paper towels. Remove the pan. Leave the cake to sit until it is more cooled, then wrap it up gently and freeze until the day of use. Recipe excerpted with permission from Tamar Ansh's popular adult Pesach cookbook, Pesach - Anything's Possible! (Menucha Publishers), a GLUTEN FREE, non gebrochs Pesach cookbook with over 350 great recipes, photos & tips. Available everywhere Pesach books are sold and online via her website www.TamarAnsh.com

Nutrition Facts :

PASSOVER CHOCOLATE MANDELBROT



Passover Chocolate Mandelbrot image

Passover cake made with matzo cake meal instead of flour.

Provided by Joyce

Categories     Desserts     Chocolate Dessert Recipes

Time 1h25m

Yield 16

Number Of Ingredients 10

2 cups white sugar
1 cup pareve margarine
6 eggs
2 ¾ cups matzo cake meal
¾ cup potato starch
½ teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  • In a large bowl, cream together the 2 cups sugar and margarine until smooth. Beat in eggs one at a time, mixing well after each one. Combine the cake meal, potato starch and salt; stir into the creamed mixture. Mix in walnuts and chocolate chips. The mixture will be heavy. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
  • Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 57.1 g, Cholesterol 69.8 mg, Fat 24.4 g, Fiber 2.4 g, Protein 6.3 g, SaturatedFat 6.7 g, Sodium 233.7 mg, Sugar 37.8 g

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE



Passover Chocolate-Walnut Cake with Orange image

Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Number Of Ingredients 12

3/4 cup safflower oil, plus more for pan
1 cup matzo meal
1 cup walnuts, toasted and finely ground
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
Grated zest of 1 large orange, plus 1/4 cup fresh juice
3 large eggs, separated, plus 3 large egg whites
3 ounces semisweet chocolate, coarsely chopped (1/2 cup)
1 ounce semisweet chocolate, melted
5 very thin orange rounds
1/3 cup walnuts, toasted and coarsely chopped

Steps:

  • Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
  • In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
  • In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
  • Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
  • Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

PASSOVER CHOCOLATE NUT CAKE



Passover Chocolate Nut Cake image

This dense and delectable flourless chocolate cake is perfect for Passover-or any time chocolatey deliciousness is called for!

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 12 servings.

Number Of Ingredients 8

1 Tbsp. matzo meal or matzo cake meal, for dusting
1 pkg. (8 oz.) semi-sweet baking chocolate, divided
6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) margarine, softened
1 tsp. grated orange zest
1 cup walnut pieces, finely ground
1/4 cup apricot jam

Steps:

  • Preheat oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal. Melt 7 oz. of the chocolate as directed on pkg.; set aside. Beat egg yolks and 1/2 cup of the sugar in large bowl with electric mixer on high speed until thick and lemon colored. Add margarine; beat until light and fluffy. Add melted chocolate, orange zest and walnuts; mix well.
  • Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan. Gently loosen cake from bottom of pan with spatula; place cake on wire rack. Cool completely. Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake. Melt remaining 1 oz. chocolate as directed on pkg.; drizzle over cake. Let stand until chocolate is firm.

Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

PASSOVER NUT CAKE



Passover Nut Cake image

baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

10 eggs, separated
1 cup sugar
2 tablespoons matzo cake meal
1 tablespoon plum brandy (slivovitz)
1/2 lb walnuts, finely ground (scant 1.5 cups)

Steps:

  • Preheat the oven to 350degF.
  • Lightly grease a 9 inch springform pan.
  • Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
  • With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
  • Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
  • Cool the cake on a rack. As it cools, it will deflate.
  • Remove the sides of the pan.
  • It is best served the day it's made.

Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2

PASSOVER CHOCOLATE NUT CAKE WITH GRILLED ORANGES



PASSOVER CHOCOLATE NUT CAKE WITH GRILLED ORANGES image

Categories     Cake     Dessert     Bake     Passover     Kosher for Passover

Yield serves 12 people

Number Of Ingredients 8

1 Cup of each: pecans, hazelnuts, almonds, walnuts
7 oz bittersweet chocolate, chopped
3/4 cup sugar
8 large eggs, seperated
1 tsp grated lemon zest
1 Tbsp grated orange zest
12 navel oranges, peel and pith cut away and sections cut free from membranes
1/2 cup honey

Steps:

  • Preheat oven to 350F. Grease a 9 inch springform pan and line bottom with parchment paper. In batches in a food processor grind nuts fine, pulsing motor. In the food processor, grind chocolate fine with 6 Tbsp sugar. In a bowl with an electric mixer beat egg yolks until thick and pale and add chocolate mixture. Add zest and beat until just combined. In another bowl with cleaned beaters beat egg whites and remaining 6 Tbsp sugar to soft peaks. Fold nuts and egg white mixture alternately into yolk mixture gently but thoroughly until just combined. Pour batter into prepared pan and bake 55 min. or until tester comes out clean. Cool cake in pan and remove sides of pan. In a bowl, gently toss orange sections with honey and let stand 10 min. Broil oranges until charred. Serve cake with grilled oranges.

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