Photo: Natalie Levin
Passover is one of the holidays I love the least. Although springtime is in its beginning and there is a sense of renewal and freedom, there is something about this holiday that really makes me dislike it. The meals and the endless family gatherings on every family-side possible, and the fact that the food (which is a little boring, let’s face it) repeats itself in each of these meetings; certainly does not add to my general sympathy for this Spring holiday. I am mainly waiting for it to end.
Although I really wanted to travel this holiday this year, it probably won’t happen, which means that we’ll spend the Seder night with my family. Obviously, I’m in charge of the desserts for the feast, and this year I decided it’s going to be simple and tasty. This is how I thought of this chocolate bomb cake, which is one of the easiest desserts you can make for the holiday, that will make everyone say WOW around the table.
This chocolate bomb cake will be the perfect dessert for the traditional Seder (and for any other special occasion for that matter). It’s really easy to make, and all you need is one large bowl. The topping resembles Ferrero Rocher, thanks to the use of hazelnuts, but you can definitely make it with any other nut you like.
Photo: Natalie Levin
No Bake Chocolate Bomb Cake
For the chocolate mousse:
- 400 grams of dark chocolate
- 1 liter of whipping cream (very cold)
- ½ tsp. salt
- 40-50 vanilla meringues (store-bought or homemade)
For coating:
- 250 grams of milk chocolate
- 75 ml. vegetable oil
- 100 grams roasted hazelnuts or almonds (finely chopped)
- Pad the bowl with plastic wrap so that it will cover it all evenly in a uniform layer.
- Chop the chocolate and put in a fireproof bowl.
- Add one cup of cream and melt in a microwave or over double-boiler until everything is melted. Add salt and mix.
- Beat the remaining whipping cream in a mixer bowl until you get a very firm whipped cream.
- Add 1/3 of the whipped cream into the chocolate mixture and mix well until combined.
- Add the remaining whipped cream into the chocolate mixture and gently fold until you get a uniform chocolate mousse.
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Pour about ½ of the mousse into the padded bowl and straighten.
- Sprinkle with about ½ amount of the vanilla meringues in a uniform layer.
- Top with the remaining chocolate mousse and finish with some more meringues in an even layer (that will eventually make the base of the cake).
- Freeze the cake for 8-10 hours until it is completely frozen.
- Remove the cake gently from the bowl and remove the plastic.
Chocolate coating:
- Chop the chocolate and put in a bowl. Dissolve in a microwave or over double-boiler until it is completely dissolved.
- Add the oil and mix well until the mixture is uniform and fairly thin.
- Add nuts and stir well.
- Place the frozen cake on a rack which a baking sheet is placed under it (to collect the residue of the coating) and pour the chocolate coating over the cake to cover it from all sides.
- Cool for about an hour in the refrigerator for stabilization.
- Thaw the cake for two hours in the refrigerator and serve.
- Instead of vanilla meringues you can use any other cookie crumble you like. The flavors of course will change accordingly.
- In the coating you can use dark chocolate instead of milk in the same amount.
- The cake is kept in the refrigerator for up to 3 days.
- The cake can be frozen for up to two weeks.
Photo: Natalie Levin
Photo: Natalie Levin