UPDATED ON 3/2/21
This is not your typical flourless chocolate cake. Bittersweet Chocolate Orange Mousse Cake with Passover Whipped Cream produces a light, mousse-like center.
As it cools, the center then collapses into a perfect surface to slather the Passover Whipped Cream! Sprinkle some cocoa or chocolate shavings on top for a gorgeous Parve dessert.
There are so many different recipes for flour-less chocolate cakes out there, it’s hard to choose which one you want to make.
All using the same basic three ingredients, eggs, chocolate and butter, but producing a variety of textures and final product.
Do you want a “poufy soufflé-like texture, or a dense, fudgy appearance and mouth-feel? You can have it either way, it’s just a matter of how the three basic ingredients are put together.
To create the “caved-in” center with a delicate wafer-thin rim, this recipe changes things up a bit.
Passover Celebration Printables, that’s what! Check out the super simple and stylish Passover Seder tablescape printables I created especially for your holiday table!
I’ll tell you how to get your own set of Passover Celebration Printables at the end of this post.
First you melt the best chocolate you can find (that’s Kosher for Passover that is!). Then adding fresh unsalted butter to the melted chocolate adds richness and gives it a fabulous sheen.
Next you whip some of the egg whites with sugar until soft peaks form, to make a pouffy meringue.
Then the whipped egg whites are gently folded into the chocolate-butter mixture to form the rich cake batter.
Along the way you also add the orange flavorings that bring another layer of flavor to Bittersweet Chocolate Orange Mousse Cake with Passover Whipped Cream.
I used strained fresh squeezed orange juice in this recipe, but using purchased orange juice is not problem either. Tropicana Pure Premium Orange Juice is Kosher all year long, and for Passover too.
You can see that the center starts to collapse as it cools. Don’t worry, as long as it cools with the spring form sleeve intact, your edges will turn out beautiful!
Loosening the cake sides from the sleeve when it’s taken from the oven with a sharp paring knife ensures the cake will unmold perfectly.
I am not a big fan of coconut, but this recipe has me singing it’s praises! Not only is it Kosher for Passover, but it’s delicious!
Using 2 cans of full-fat coconut milk that are chilled overnight in the refrigerator (without shaking!) is the secret to success.
They need at least 12 hours chilling time for best result, and I like to give them longer.
I’ve been known to put the cans in the refrigerator when I purchase them so they’re ready when I am!
It’s a super simple recipe to make, as long as you follow the directions to the letter. Just like you do when whipping heavy cream, you want the mixing bowl and beaters to be very cold.
I recommend popping them in the freezer for 30 minutes before preparing the Passover whipped cream. When all the ingredients are very cold, this recipe is truly a breeze to prepare.
Chilling the coconut milk helps the coconut cream to rise to the top of the can. You’ll be scooping out that thick layer of cream to whip with the sugar and flavoring.
My second recommendation is you use a thickener. I love Cornaby’s E-Z Gel, and use it all year long for thickening desserts, gravies, etc.
This recipe is really foolproof when using a thickener to stabilize the topping.
And the best thing about it? It can be made up to 48 hours before serving. Just make sure to whisk it back into a nice consistency before slathering the Bittersweet Chocolate Orange Mousse Cake with the Passover Whipped Cream.
If you really don’t want to use a thickener, it’s best to make the topping the day you want to serve it.
This is one of my favorite Passover desserts!
YOU’LL FIND THE PRINTABLE RECIPE CARD AT THE END OF THIS POST
Check out the master post featuring this fabulous Passover dessert recipe: Two Fabulous Passover Dessert Recipes + Passover Whipped Cream
Why not try my Orange Cream Pie with Halva-Walnut Crust or Bittersweet Chocolate Orange Mousse Cake with Passover Whipped Cream for Passover this year?
In fact, how about making them both to enjoy all Passover long!
If you make one (or both!) of these recipes, how about showing us a pic over at THE FAB LIFE FACEBOOK GROUP? We’d love to see your delicious creation!
Want your own set of PASSOVER CELEBRATION PRINTABLES, but you’re not on our list yet?
Why not join in on the fun!
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1. Preheat oven to 350 degrees F, placing a rack in center of oven. Line the bottom of an 8 inch spring form pan with parchment paper.
2. In a heatproof bowl, melt the chocolate in the microwave in 30 second intervals, stirring between, until completely melted. Whisk in the butter until smooth.
3. Separate the yolks and whites of 4 eggs into 2 small bowls. In a large bowl, whisk 2 WHOLE EGGS and the 4 YOLKS with 1/2 CUP of the sugar, just until it's combined.
4. Slowly whisk in the warm chocolate mixture. Then whisk in the orange juice concentrate and orange zest into the eggs and chocolate mixture.
5. In a mixing bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup sugar, and beat until glossy, soft peaks form. The peaks should hold their shape, but not stiff. This process should take about 5 minutes or so.
6. Gently fold one-quarter of the egg whites into the chocolate mixture. Then fold in the remaining egg whites, gently incorporating them into the chocolate. If a few white streaks remain, don't worry. It's better to UNDER mix than OVER mix!
7. Pour the batter into the parchment-lined pan, smoothing the top to the edges. Place the spring form pan on a rimmed baking sheet and place on the center rack of the preheated oven.
8. Bake for 35-40 minutes, or until the top is puffed up and cracks begin to form. Test to make sure the center of the cake is "set", DO NOT OVERBAKE!
9. Place the cake on a rack, then run a sharp paring knife around the edges of the cake to loosen from pan. Let the cake cool completely. The center will start to collapse and form a "crater". (this is good!)
10. NON-DAIRY WHIPPED TOPPING - Scoop the solid coconut cream from the top of the cans and place in the CHILLED MIXING BOWL. Using CHILLED BEATERS, beat the coconut cream until smooth and slightly fluffy. With a sifter, sift in the powdered sugar, then add the extracts and orange zest. Beat at low speed to incorporate into the coconut cream.
11. If your topping is not thick enough, add a thickener per package directions and whip until thick. Store in the refrigerator for up to 3 days.
12. ASSEMBLE CAKE - Place the cooled cake on a cake plate. Slather the chilled whipped non-dairy topping into the crater of the cake, making sure not to disturb outer rim. Dust with cocoa powder or garnish with chocolate curls. Carefully unlock and remove sides of spring form. (You'll serve it right on the spring form's bottom) Finished topped cake can be chilled up to 3 hours before serving.