Ultra Light Chocolate Cupcakes ~ Happy Passover!
It’s spring, and with that comes Passover and Easter. In our family we celebrate Passover, as we believe that this was Jesus’ last supper.
I always enjoy finding new recipes to serve alongside the family favorites. This year was the added challenge of finding a nice chocolate cake for my Grandson’s second birthday. As usual I went to the internet, it’s such a great tool for scoping out new recipes!
I found a really nice chocolate cake recipe on a site called KOSHER4PASSOVER. The recipe is below, but of course I didn’t use the cake pan. I used tinfoil cupcake papers instead. You need to fill them almost to the top with the batter and bake them for about 12 minutes, until a toothpick inserted into the center comes out clean. When they were cool, I frosted them with a chocolate butter cream frosting. The recipe made 15 cupcakes.
Ultra Light Chocolate Cake
8 Egg whites
1/2 c Unsweetened cocoa powder
1 c Sugar
3 T Vegetable oil, plus extra
for the pan
2 T Cold brewed coffee
1/4 t Vanilla extract
1 Grated rind of small orange
1/2 c Whole almonds, toasted and
2 T Matza Cake Flour, plus extra for the pan
2 T Confectioners’ sugar
1 c Fresh berries
Posted by : Lita Lotzkar From “Little Meals” by Rozanne Gold (Villard Books, 1993).
Preheat oven to 350’F. Beat 6 of the egg whites until stiff.
In medium bowl, combine cocoa with sugar, oil, remaining 2
egg whites, coffee, vanilla extract and orange rind. Mix
ground almonds with Matzo flour and then add to cocoa
mixture. Stir well. Add 1/3 of the beaten egg whites. Mix
with rubber spatula. Then fold in the remainder of the
beaten egg whites. Pour into an oiled and floured (with cake
meal) 8 1/2″ spring form pan.
Bake for 25 minutes at 350’F. (Be careful not to over bake.)
Remove from oven and allow cake to sit for 10 minutes before
removing from spring form pan. Cool completely. Put doily (or
stencil of your choice) on top of cake. Sprinkle with
confectioners’ sugar, then remove doily carefully, leaving
lace design. Serve with fresh berries on the side.
Makes 6 little desserts. Per serving: 335 calories, 12 grams
protein, 42 grams carbohydrates, 15 grams fat, 1 gram
saturated fat, 0 milligrams cholesterol, 79 milligrams