Chocolate Mousse Cake for Passover
Indulge in the decadent simplicity of this Chocolate Mousse Cake for Passover, a flourless dessert that perfectly balances rich flavors and light textures. Made with kosher-for-Passover bittersweet chocolate and whipped egg whites folded into a velvety batter, this cake achieves an irresistibly airy yet fudgy consistency, ideal for celebrating the holiday. The recipe uses basic pantry ingredients like granulated sugar, unsalted butter (or margarine for a pareve option), and a touch of vanilla extract, ensuring it stays both gluten-free and Passover-friendly without compromising on elegance. Finished with a dusting of cocoa powder and optional fresh berries for garnish, this stunning cake is a show-stopping dessert that’s as beautiful as it is delicious—ready in under an hour and perfect for your Seder table or any festive gathering.
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Ingredients
- 280 grams Bittersweet chocolate (kosher-for-Passover)
- 120 grams Unsalted butter (or margarine for a pareve version)
- 6 Eggs, separated
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract (kosher-for-Passover)
- 0.25 teaspoon Kosher salt
- 2 tablespoons Cocoa powder (kosher-for-Passover)
- 150 grams Fresh raspberries or strawberries (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (165°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides of the pan with butter or margarine.
Step 2
Melt the bittersweet chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.
Step 3
In a large mixing bowl, whisk the egg yolks with 75 grams of the sugar until pale and thick, about 2-3 minutes. Mix in the melted chocolate mixture, vanilla extract, and kosher salt until well combined.
Step 4
In a separate clean mixing bowl, beat the egg whites with a hand or stand mixer on medium speed until soft peaks form. Gradually add the remaining 75 grams of sugar while continuing to beat until stiff, glossy peaks form.
Step 5
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Step 6
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs.
Step 7
Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, run a knife around the edge of the pan and release the springform pan sides.
Step 8
Dust the top of the cake with cocoa powder and garnish with fresh raspberries or strawberries, if desired. Slice and serve.
Nutrition Facts
| Serving size | (914.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3122.8 |
| Total Fat 191.3g | 0% |
| Saturated Fat 118.6g | 0% |
| Cholesterol 253.5mg | 0% |
| Sodium 525.2mg | 0% |
| Total Carbohydrate 344.9g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 298.8g | |
| Protein 40.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 229.3mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 2159.6mg | 0% |
Source of Calories