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ingredients: cake
  • 1 package (16 oz) Chocolate CANDIQUIK® Coating - half
  • 1 cup butter
  • 1/2 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
ingredients: glaze
  • 2 squares Chocolate CANDIQUIK® Coating
  • 3 Tbsp butter
  • 1 Tbsp milk
  • 1 Tbsp honey
  • 1/4 tsp vanilla extract

chocolate passover torte

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instructions: cake
  1. Preheat oven to 375° F.
  2. Spray 9" spring form pan with non-stick cooking spray. Line bottom with a circle of parchment paper. Spray paper with cooking spray.
  3. Break CANDIQUIK® in half. Place one half of CANDIQUIK® and 1 cup of butter in Melt and Make Microwaveable Tray™ and microwave on high for 45 seconds to 1 minute. Stir well. Heat for additional 15 second increments if necessery, and stir until well blended (do NOT overheat CANDIQUIK®).
  4. Pour CANDIQUIK® and butter mixture into large bowl. Add sugar and mix well.
  5. Add each egg one at a time, mixing well in between.
  6. Sift cocoa into bowl and stir well.
  7. Pour batter into prepared pan. Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust.
  8. Cool for 10 minutes. Invert pan on plate and remove sides of springform pan. Remove parchment paper.
instructions: glaze
  1. Break off 2 squares of remaining CANDIQUIK®. Place CANDIQUIK® with 3 tablespoons of butter in a small saucepan over medium heat. Stir until smooth.
  2. Remove from heat. Stir in vanilla, honey, and milk.
  3. Set aside to cool slightly.
  4. Add cool whip, 1/2 of a container at a time and mix until smooth.
  5. Pour glaze over cake, smoothing glaze over the top and sides of the cake.
instructions: final prep
  1. Chill cake in refrigerator, uncovered for 30-60 minutes before serving. Garnish with fresh berries, whipped cream, or powdered sugar.