Best Passover Chocolate Sponge Cake Recipes

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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

PASSOVER CHOCOLATE SPONGE CAKE



Passover Chocolate Sponge Cake image

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

Provided by Barbara

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 12

Number Of Ingredients 4

6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
⅞ cup white sugar
2 cups ground almonds

Steps:

  • Melt chocolate in top of double boiler; set aside.
  • Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
  • Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 28.5 g, Cholesterol 155 mg, Fat 23 g, Fiber 4.3 g, Protein 12.3 g, SaturatedFat 4.9 g, Sodium 58.6 mg, Sugar 23.3 g

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