Best Passover Dark Chocolate Nut Cake Recipes

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

Time 55m

Number Of Ingredients 8

Ingredients

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 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

Ingredients

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