Passover Cake CAN Taste Good!

It’s no secret that most kosher for Passover desserts are typically sub-par. When one is forced to use ground up matzah in place of flour, cakes, cookies, and brownies typically turn out mediocre at best. There are, however, exceptions to this rule. This chocolate expresso cake is made sans matzah meal or anything of the sort. It’s mostly sugar and egg whites, which gives it a meringue-like taste/texture. I was disappointed to watch it sink after I took it out of the oven, but if you can overlook the aesthetics of the cake, you’ll be happy to find that it’s edible! Not only edible, but actually good. And it passed the little brother test (he was scared to try it, but after some convincing, he liked it)!

 

 

Between all the matzah, macaroons, and other various delicious passover snacks I know you’ll be enjoying throughout the week, I hope this cake can satisfy your sweet tooth!

 

Passover Chocolate Expresso Cake

What you will need:

  • FOR THE CAKE

    • 3 tablespoons unsalted butter or nondairy margarine, plus more for pan
    • 6 ounces bittersweet chocolate, chopped
    • 6 large eggs, separated, at room temperature
    • 1 cup granulated sugar
    • 3 tablespoons instant espresso powder
    • 1/4 teaspoon coarse salt
    • 1 tablespoon vanilla extract
  • FOR THE GLAZE

    • 3 ounces bittersweet chocolate, chopped
    • 1 1/2 tablespoons unsalted butter or nondairy margarine
    • 2 teaspoons vanilla extract
    • 1/3 cup heavy cream or plain milk
    • 1/3 cup granulated sugar
    • 1 tablespoon instant espresso powder
    • 1/4 teaspoon coarse salt

Making the cake: 

  1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
  2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
  3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

     

 

 

I hope I succeeded in making passover cake look artsy. Enjoy the holiday and stay tuned later in the week for my passover apple cake!

 

 

*Recipe from: http://www.marthastewart.com/315638/chocolate-cake-with-espresso-glaze

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