Imagine a dessert so light, so rich, and so incredibly chocolatey that it defies the typical limitations of Passover baking. This Passover Chocolate Sponge Cake is not just a recipe; it's a culinary miracle that transforms simple ingredients into a heavenly, melt-in-your-mouth experience. Whether you're observing Passover or simply craving an extraordinary chocolate cake, this recipe will become your new go-to dessert that looks impressive and tastes even better!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup potato starch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray or butter and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl and set aside.
- In the bowl with the egg yolks, add 1 cup of sugar and beat with an electric mixer on medium speed until the mixture is thick and pale, about 3-5 minutes.
- Mix in the 1 tsp of vanilla extract until well combined.
- In a separate bowl, sift together the 1/2 cup cocoa powder, 1/2 cup potato starch, and 1/4 tsp salt. Gradually fold this dry mixture into the egg yolk mixture until just combined. Be careful not to overmix.
- In the bowl with the egg whites, beat them with an electric mixer on high speed until soft peaks form. This should take about 2-3 minutes.
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious to maintain the volume.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes, or until the cake springs back when lightly pressed in the center and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is, or dust the top with powdered sugar or cocoa powder for decoration. Optionally, serve with fresh berries or whipped cream if desired.
Tips
- Egg Temperature Matters: Use room temperature eggs for better volume and easier mixing.
- Separate Eggs Carefully: Ensure no egg yolk gets into the whites to achieve maximum volume when beating.
- Fold Gently: When incorporating egg whites, use a gentle folding technique to maintain the cake's airiness.
- Don't Overmix: Mix dry ingredients just until combined to prevent a dense, tough cake.
- Check for Doneness: A toothpick should come out clean, and the cake should spring back when lightly touched.
- Cool Completely: Allow the cake to cool entirely before removing from the pan to prevent breaking.
- Optional Enhancements: Dust with powdered sugar or serve with fresh berries for an extra touch of elegance.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 95mg
