This year I am making Passover seder both nights. While that may seem daunting, I am doing a lot of it ahead of time. This is new for me. I am no martyr. I give out assignments, everyone brings and I make the recipes that are better if they don’t travel. My point is I usually do everything the day of. This year I will join legions of cooks, some that started weeks ago, and freeze and thaw.

I am making my matzoh ball soup early in the week. As long as you freeze the balls in the soup and defrost in the refrigerator, it will still be delicious. Same for the brisket, chicken, macaroons, and popovers. I can make my hard boiled eggs early in the week and even get my tables set. The only things I’ll have to do the day of is put together my seder plates and make my desserts. This year’s desserts won’t necessarily work better made ahead of time.

When going gluten-free became popular, it opened a world of recipes for Passover, too. Not all gluten-free recipes are kosher for Passover, but the flourless chocolate cake is. The one bummer of some of the flourless cakes is they tend to collapse int he middle, after baking. This year I will use that collapse to my advantage and fill with a mascarpone chantilly cream. You can dust it with some chocolate shavings or add some fresh fruit and mint for garnish. It is beautiful a tastes divine.

This cake can be made a day ahead of time. I am making this on Thursday so picture to come

Chocolate Cloud Cake
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Chocolate Cloud Cake
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Ingredients
Topping
Servings:
Instructions
  1. Preheat oven to 350° and lightly butter springform pan and dust with extra sugar. Be sure to tap out excess.
  2. Combine chocolate, oil and butter in heat proof bowl and place over simmering water. Water should not be touching bowl. Stir until chocolae is melted and incorporated. Remove from heat.
  3. In a bowl whisk the 4 yolks plus 2 whole eggs, cocoa powder, vanilla and salt. Temper the chocolate with the egg mixture then whisk all together, until smooth.
  4. Use an electric mixer to beat the egg whites until frothy then gradually start adding 1/2 cup of sugar. Continue beat until you have firm peaks. Fold egg whites into chocolate mix, until just incorporated. You may want to do this in two steps.
  5. Pour batter into prepared pan and smooth top level. Sprinkle with remaining 2 Tbs. sugar.
  6. I like to put pan on a baking sheet and then bake for 35-45 minutes. The top of the cake should be cracking and the edges pulling away, slightly. Cool completely on a wire rack. Dont worry the cake is suppose to fall inthe center.
Topping
  1. Use an electric mixer, start beating the mascarpone then add the heavy cream and sugar. Beat until soft, cloud-like, peaks form.
  2. Once cake is completely cooled, loosen sides of springform and remove from cake.
  3. Mound whipped cream in center of cake and garnish with chocolate shavings or fresh fruit and mint leaves. Enjoy!
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