Best Passover Chocolate Walnut Cake With Orange 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 ORANGE TORTE



Passover Chocolate Orange Torte image

I have seen this online, attributed to more than one author, under the name of "Viennese Chocolate Torte." I definitely did not create it, nor have I tried it, but someone should!

Provided by coconutty

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 13

8 eggs, separated
1 cup sugar
2 ounces semisweet chocolate, melted and cooled
1/4 cup fresh orange juice
1 tablespoon grated orange rind
2 cups ground walnuts
1/3 cup matzo cake meal
1/3 cup potato starch
2 oranges, peeled, sectioned and de-membraned
10 ounces apricot preserves
1 orange, peeled, sectioned and de-membraned
1/2 cup orange juice
6 ounces semisweet chocolate, broken

Steps:

  • Preheat oven to 250°F Have ready an ungreased 10 inch tube pan (4 1/2 inches deep).
  • Beat egg yolks with 1/2 cup sugar until very thick.
  • Add chocolate, orange juice and rind; beat to combine.
  • In a small bowl, combine 1 cup of the ground walnuts, cake meal and potato starch. Fold into yolk mixture.
  • In a separate bowl with clean, dry beaters, beat whites until foamy. Gradually beat in remaining 1/2 cup sugar until stiff peaks form.
  • Gently fold in chocolate mixture into beaten whites.
  • Scrape into pan and bake 55 to 60 minutes, until cake tests done. Invert pan over a bottle neck and let cake cool completely (cake will be upside down).
  • Prepare the filling:.
  • Melt preserves; stir in orange sections.
  • Cool for 5 minutes.
  • Prepare the chocolate glaze:.
  • Heat orange juice until warm. Remove from heat, add chocolate, stirring until melted and smooth. Cool for 5 minutes.
  • Run a knife around edge of pan; remove cake from pan.
  • Slice cake in half horizontally.
  • Spread orange filling over bottom half of cake. Replace top layer of cake. Coat cake with glaze. Garnish with remaining 1 cup nuts and the orange sections.

Nutrition Facts : Calories 414.8, Fat 22.1, SaturatedFat 8, Cholesterol 141, Sodium 67.4, Carbohydrate 55.1, Fiber 5.3, Sugar 34.2, Protein 9.6

ORANGE-DATE-WALNUT PASSOVER CAKE



Orange-Date-Walnut Passover Cake image

Provided by Joan Nathan

Categories     dinner, dessert

Time 1h15m

Yield At least 12 servings

Number Of Ingredients 10

3 cups sugar
1 cup vegetable oil, plus more to grease pan
4 whole oranges
1/2 to 1 cup orange juice
6 large eggs
1/4 teaspoon salt
2 cups matzo meal
2 cups coarsely ground walnuts
1 cup tightly packed chopped dates
2 to 3 tablespoons orange liqueur

Steps:

  • Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
  • Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
  • In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
  • Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams

WALNUT CAKE



Walnut Cake image

I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Oil or butter, for greasing the pan
4 large eggs, yolks and whites separated
1 packed cup/200 grams dark muscovado sugar
12 ounces/350 grams walnut halves (about 3 1/2 cups), blitzed to the consistency of fine bread crumbs in a food processor
Finely grated zest of 1 lemon
1/8 teaspoon kosher salt
3 tablespoons amaretto
1/3 cup plus 1 tablespoon/80 grams granulated or superfine sugar (caster sugar)
2 ounces/60 grams walnut halves (1/2 cup)
Sea salt
2/3 cup/150 milliliters heavy cream (double cream)
1/2 teaspoon granulated or superfine sugar (caster sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
  • Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
  • Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
  • Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
  • While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
  • To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 355 milligrams, Sugar 49 grams, TransFat 0 grams

HUNGARIAN CHOCOLATE-WALNUT TORTE



Hungarian Chocolate-Walnut Torte image

Provided by Jayne Cohen

Categories     Mixer     Chocolate     Dessert     Passover     Valentine's Day     Walnut     Kosher     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 10 servings

Number Of Ingredients 10

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

Steps:

  • Have all ingredients at room temperature.
  • Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
  • Preheat the oven to 350°F.
  • In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
  • In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
  • Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
  • Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
  • If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
  • Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
  • The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
  • Passover Confectioners’ Sugar:
  • In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
  • Chocolate Icing:
  • Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

CHOCOLATE PASSOVER SPONGE CAKE



Chocolate Passover Sponge Cake image

A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.

Provided by dakatz

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 9

cooking spray
¼ cup matzo cake meal, sifted
¾ cup potato starch, sifted
10 eggs, separated
1 cup white sugar
½ cup unsweetened cocoa powder
½ cup white sugar
3 tablespoons cold strong coffee
¼ cup chopped walnuts, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spray a 10-inch tube pan with cooking spray.
  • Sift matzo cake meal with potato starch into a bowl; set aside.
  • Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
  • Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
  • Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
  • Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
  • Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
  • Spoon the batter evenly into the prepared tube pan.
  • Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
  • Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g

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