This week, I decided to share with you recipes for four festive cakes that I love to prepare for my family on holidays and special occasions. All of them are flour-free (and therefore hametz-free) and perfect to make for Passover. All of the cakes come out beautifully and so are perfect to serve at the Seder or other holiday meals with friends and family.
The first one is a rich, no-bake chocolate mousse cake. It’s very easy to make even though it might look complicated at first glance. It’s not low in calories, but each bite is worth it. The second cake is a nut and date cake that my mother used to prepare every year for Passover. Every time I serve this cake I receive loads of compliments.
The third cake is a chocolate cake with hazelnut icing that absolutely melts in your mouth. I’ve prepared this so many times I can’t even count and each time I receive requests to prepare it again. The fourth cake is a rich orange nut cake that is light with an amazing citrus flavor. It’s the perfect holiday cake.
All of the dairy ingredients can be swapped for pareve
ones; margarine, coconut oil and Rich’s whipping cream all work well in these recipes.
No-bake chocolate mousse cake
Use a 26 cm. springform pan.
1 ½ cups roasted nuts (walnuts, hazelnuts or almonds)
3 tbsp cocoa powder, sifted
¼ cup brown sugar
2 tbsp honey or silan
80 g butter, melted
1 tsp brandy
450 g bittersweet chocolate, broken into squares
4 heaping tbsp cocoa powder, sifted
4 tbsp water or chocolate liqueur
½ cup coffee (made from ½ tsp instant coffee mixed with water)
3 containers (750 ml) sweet whipping cream
3 tbsp sugar
2 tbsp orange liqueur
1 tsp orange zestToppings
Cocoa powder, sifted
To prepare the base, add all of the ingredients to a food processor and blend for a few minutes until well mixed. Grease a pan and pour in the mixture. Press down well. Put in the fridge for 35 minutes.
To prepare the mousse, add the following to a bowl and heat over a bain-marie: chocolate, cocoa powder, water or liqueur, and coffee. Stir over a low flame until everything has dissolved. Transfer to a large bowl.
With an electric mixer, whip the cream and then gradually add the sugar. Whip until stiff peaks form. Add one-third of the cream to the chocolate mixture, then fold in the rest of the cream, orange liqueur and orange zest. Mix well.
Pour the mixture into the pan with the nut base and flatten. Cover the pan well with plastic wrap and then aluminum on top and store in the fridge overnight.
Before serving, sift cocoa powder on top and add nuts and chocolate swirls. TiPascale
To release the cake from the pan easily, dip your knife into hot water and then dry it off. Insert the knife between the cake and the sides of the pan. Release the springform sides. Slide the cake with a hot knife.
Nut and date cake
Use a 35 cm. x 27 cm. pan or a 26 cm. springform pan.
1 container (250 ml) sweet whipping cream
3 tbsp sugar
1 packet vanilla sugar
100 g white or bittersweet chocolate, broken into squaresDough
6 eggs, separated
¾ cup sugar
Juice and zest from 1 lemon
Juice and zest from 1 orange
½ cup matza meal, sifted
25 Medjool dates, pitted and chopped into pieces
¼ cup walnuts, chopped
½ cup walnuts, ground
½ tsp cinnamon
Pinch of ground ginger
Pinch of ground cloves
1 tsp vanilla extractToppings
½ cup chocolate shavings
To prepare the cream, add the cream, sugar, vanilla sugar and chocolate to a bowl and melt over a low flame until smooth. Store in the fridge overnight. Then transfer to a mixer bowl and whip until smooth. Store in the fridge.
To prepare the dough, mix the egg yolks on high speed and gradually add half of the sugar. Mix until mixture is light and fluffy.
Lower the speed and add the rest of the ingredients, except for the egg white and remaining sugar. Mix until smooth and then transfer to a bowl.
Whip the egg whites in a mixing bowl on high speed. Slowly add the remaining sugar until stiff peaks form. Gradually fold in the egg yolk mixture and mix until smooth.
Pour mixture into the pan that’s lined with baking paper and flatten. Bake in an oven that has been preheated to 180° for 45-60 minutes until a toothpick inserted in the middle comes out dry and clean.
Spread the cream on top and decorate with chocolate slivers and sprinkle with cinnamon. Store in the fridge. Chocolate cake with hazelnut icing
Use a 24cm or 26cm diameter pan.Ingredients
300 g bittersweet chocolate
150 g butter, chopped into cubes
1 cup demerara sugar
5 large eggs, separated
3 egg yolks (from large eggs)
1 tbsp instant coffee powder
1 tbsp bittersweet chocolate liqueur
¼ tsp saltHazelnut cream
3 egg whites (from large eggs)
1/3 cup sugar
2 drops lemon juice
Pinch of salt
100 g bittersweet chocolate, chopped into large pieces
100 g roasted hazelnuts, peeled and chopped into large pieces
2 tsp cornflourToppings
2 tbsp cocoa powder, sifted
2 tbsp chocolate, grated
Note: This cake calls for eight eggs.
To prepare the chocolate base, melt the chocolate in the microwave or in a small pot over a bain-marie.
Whip the egg whites from five eggs in an electric mixer until stiff peaks form and then transfer to a bowl.
Whip the butter in an electric mixer and gradually add the sugar and the egg yolks from eight eggs.
Lower the speed and gradually add the melted chocolate, instant coffee, liqueur and salt. Mix until smooth.
Add one-fourth of the whipped mixture to the chocolate. Then add the rest and mix until smooth.
Pour into a pan that is lined with greased baking paper and then flatten. Bake in an oven that has been preheated to 170° C for 20 minutes. Raise the temperature to 180° and bake for another 10 or 15 minutes, until a toothpick inserted in the middle comes out dry.
(The top layer of the cake will become cracked and it will seem like the rest of the cake is not yet ready, but you should take it out anyway so that it doesn’t dry out.)
To prepare the hazelnut cream, place the egg whites from three eggs in the clean bowl of an electric mixer and whip on high speed. Once the egg whites thicken, gradually add the sugar, lemon juice and salt. Whip until stiff peaks form.
Fold in the chocolate shavings, the chopped nuts and the cornflour and mix well.
Add the egg whites and flatten. Put the cake back in the oven for 15-20 minutes until the egg whites have set. Chill in the fridge.
Mix the cocoa powder with the chocolate and sprinkle on the top and sides of the cake. Adorn with chopped nuts.
Orange nut cake
Use a 26 cm. springform pan.Ingredients
4 eggs, separated
1 ¼ cups sugar
½ cup walnuts, chopped
1 ½ cups flour, sifted
1 ¼ heaping tsp baking powder
½ cup orange juice
1 tbsp orange zest
1 tsp lemon zest
1 tsp vanilla extractCream
1 container (250 ml) sweet whipping cream
3 tbsp powdered sugar
1 package instant vanilla pudding
1 cup milk
100 g bittersweet chocolate, broken into squares
1 tbsp chocolate liqueur
1 tbsp oil
1 tbsp water
1 tbsp silanTopping:
Chocolate swirls and sugared orange peels, chopped thinlyDirections:
To prepare the dough, whip the egg whites with an electric mixer. When the egg whites have become fluffy, slowly add half of the sugar. Continue whipping until stiff peaks form and then transfer to another bowl.
Add the egg yolks to the bowl of an electric mixer and whip on high speed. Gradually add the rest of the sugar and whip until light and fluffy.
In a separate bowl, mix the nuts with the flour and baking powder and gradually add the egg yolk mixture. Fold in the juice, lemon and orange zest and the vanilla to the mixture and mix. Gradually fold in the egg white mixture into the egg yolk mixture.
Pour into a greased pan and flatten. Bake in an oven that has been preheated to 180° for 45-50 minutes.
To prepare the cream, whip all the ingredients with an electric mixer until smooth. Store in the fridge.
To prepare the icing, add all of the ingredients to a small pot and cook over a low flame until it’s smooth.
Ice the cake and then drizzle with chocolate. You can make lines with the chocolate and then use a toothpick to stretch the chocolate lines in opposite directions. Sprinkle with chocolate swirls and candied peels. Translated by Hannah Hochner.
For more recipes, go to https://www.pascalpr.co.il/
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