Tested till perfect Passover Chocolate Mousse Cake

Passover Chocolate Mousse Cake

The Four Seasons Hotel Toronto has a renowned kosher kitchen that caters everything from weddings and bar and bat mitzvahs to conventions and dinners for hundreds of guests. Executive pastry chef Sitram Sharma shares this layered chocolate cake made especially for Passover with potato flour. "Chocolate is the No. 1 dessert, a very popular item on the kosher menu," he says. Garnish with red currants, red or golden raspberries, quartered strawberries or cape gooseberries.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


Sponge Cake:

  • 5 5eggeggs
  • 3/4 cup 3/4cupgranulated sugar
  • 3/4 cup 3/4cuppotato flour
  • 1 tbsp 1tbspcocoa powder

Chocolate Mousse:

  • 8 oz 8ozunsweetened chocolate, chopped
  • 1-3/4 cups 1-3/4cupswhip topping
  • 5 5egg yolkegg yolks
  • 1 cup 1cupgranulated sugar
  • 12 pieces 12piecesfresh fruit, (for garnish)
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Grease 17- x 11-inch (45 x 29 cm) rimmed baking sheet; line with parchment paper. Set aside.

Sponge Cake: In large bowl, beat eggs with sugar until pale and thick enough that batter falls in ribbons when beaters are lifted, about 5 minutes. Sift potato flour and cocoa over top; fold in. Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, about 12 minutes. Let cool in pan on rack. With serrated knife, trim about 1/4-inch (5 mm) from edges of cake to cut off crusty edges. Cut cake crosswise into 4 equal rectangles; set aside.

Chocolate Mousse: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often. Remove from heat; set aside. In separate bowl, beat whip topping until soft peaks form; set aside.

In third bowl, whisk egg yolks with sugar; place over saucepan of simmering water and cook, whisking constantly, for 2 minutes. Reduce heat to low. Whisk in half of the chocolate; whisk in remaining chocolate. Whisk in one-third of the whipped topping. Remove from heat. Fold in remaining topping. Refrigerate until firm but still spreadable, 10 to 15 minutes.

Remove 2 cups (500 mL) of the mousse; set aside. Place 1 piece of cake on rectangular cake plate. Spread with one-third of the remaining mousse. Repeat layers twice; top with remaining cake. Spread 1-1/2 cups (375 mL) of the reserved mousse over top and sides. Using piping bag, pipe remaining mousse into rosettes on top edges.

Refrigerate for at least 1 hour or for up to 24 hours. Garnish with fruit.

Additional information :

Substitution: For a non-Passover version, use sifted cake-and-pastry flour instead of the potato flour, and whipping cream instead of the whip topping.

Nutritional Information Per each of 12 servings: about

cal 336 pro 7g total fat 17g sat. fat 8g
carb 46g fibre 4g chol 162mg sodium 38mg

% RDI:

calcium 4 iron 26 vit A 7 vit C 3
folate 13
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