An impressive chocolate cake for Passover (photo: Alon Masika, Alon Masika)
The uniqueness of Passover is that even secular people living in Israeli society love this outing, this family reunion that takes place on the holiday, the birthday of the Jewish people, if you will, that left Egypt on a new path.
More recipes for Passover
More Kosher desserts for Passover
This time I made a cake for you, for us, for the birthday of the Jewish people who came out of Egypt, from slavery to freedom, to a life of freedom and fulfillment.
A juicy and rich, indulgent and delicious cake that you can place in the center of the table and thank you for belonging to your people, nation and family, and for being loved.
Juicy chocolate cake for Passover (Photo: Alon Mesika)
for the cake:
6 large eggs
180 grams of sugar (a cup minus 2 tablespoons)
1 large orange (juice and orange flesh, excluding pits and peel)
230 ground almonds or blanched almond flour (2 and 3/4 cups)
80 grams fine cocoa (1/2 cup + tablespoon)
2 tablespoons of potato flour
A tablespoon of cornflour
A spoonful of baking powder
½ tsp baking soda
½ teaspoon of salt
80 grams of dark chocolate (chocolate chips)
For coating and decoration:
160 grams fine milk chocolate
A tablespoon of vegetable oil
9 large strawberries
For the conversion table click here >
How do you make a kosher chocolate cake for Passover?
1 Lightly grease the baking pan and line the bottom and sides with baking paper.
2 In the bowl of a mixer with the whisk attachment, beat the eggs and sugar to a light and fluffy mixture.
It is important to make sure that the sugar is completely incorporated into the batter and that there are no grains left in it.
3 Add the orange juice and flesh (without seeds and peel of course) and all the other ingredients in the order they appear - it is recommended to sift in the almond flour, cocoa, cornflour, potato flour and powders in order to save unwanted lumps in the batter.
Mix with a guitar hook on medium speed.
Use a spatula to scoop up the residue left at the bottom of the mixer bowl and mix again until you get a batter that is uniform, smooth and shiny.
4 'Fold' half of the chocolate chips into the batter.
Pour the batter into the lined baking dish and sprinkle the rest of the chocolate chips on top.
Bake for 5 hours at 165 degrees turbo.
The cake should be stable (not vibrating) and pass the dry toothpick test (the signs of melted chocolate chips are fine).
Be careful not to overbake and dry out.
If the cake is not baked well after an hour, you can leave it in the oven on turbo mode only (at zero temperature) for another 5 minutes.
6 Take the cake out of the oven and place it on the work surface.
Cool for at least half an hour.
7 Take the cake out of the pan and place it upside down on baking paper for another half hour.
*The purpose of this operation is to release heat vapors that have accumulated inside and at the bottom of the cake and prevent it from collapsing in the center, as well as to stop the evaporation that may give the chocolate and cocoa a metallic aftertaste.
8 Place the cake carefully on a festive serving plate.
9 To prepare the coating and decoration: in a heat-resistant glass vessel, melt the milk chocolate and vegetable fat in the microwave: in pulses of 15 seconds, for 2-3 times.
Stir a little in between.
The chocolate should be shiny with a semi-thick texture (and not liquid like water).
Pour the chocolate over the cooled cake and spread in the shape of a flower.
10 Decorate with halved strawberries and serve in the center of the dessert table.
And it is also possible without strawberries (photo: Alon Masika, Alon Masika)
In any case, the result is stunning (photo: Alon Masika, Alon Masika)
More cake and cookie recipes
Matzah cake with white chocolate and strawberries
Almond cookies and ground cocoa beans
Lemon almond cake with strawberries for Passover
Chocolate chips, biscuits and pecans
Nutella filled peanut butter cookies
Ding Dong chocolate cake
Pear and chocolate scones
Pistachio Chocolate Cinerol
Chocolate - peanut butter cookies
Banana chocolate muffins
Berry and white chocolate scones
Cheesecake with white chocolate and summer fruits
Berry and white chocolate pastries
Kosher for Passover