Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Passover Chocolate Roll Recipe
    Lost? Site Map

    Passover Chocolate Roll

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    StevenHB's Note:

    Must make this ahead of time. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Very rich. Cut slices approx. 1 inch

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For Cake

    For Filling


    1. 1
      Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
    2. 2
      Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
    3. 3
      Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
    4. 4
      Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
    5. 5
      Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
    6. 6
      To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 14 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
    7. 7
      Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.

    Ratings & Reviews:

    • on April 15, 2006


      This recipe was a hit! It's definitely the one of best homemade passover cakes I've ever eaten. Our guests could barely believe it's kosher for passover! The one change I made was using non-dairy whipped topping instead of heavy cream, because I needed the cake to be parve. Next time I'm going to try adding some flavor to the whipped cream filling to make it mocha or fruity flavored.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Passover Chocolate Roll

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.2
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 5.2 g
    Cholesterol 115.3 mg
    Sodium 36.7 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 0.0 g
    Sugars 20.0 g
    Protein 3.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites