Passover Chocolate Roll

Name: Passover Chocolate Roll
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 5 eggs, separated; 236.59 ml sugar; 29.58 ml sugar; 170.09 g bittersweet chocolate; 44.37 ml brewed coffee; cocoa for sifting; 236.59 ml heavy cream; 2.46 ml vanilla; 14.79 ml sugar

Submitted by StevenHB

"Must make ahead. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Cut slices approx. 1 inch My mother made this for years - she died in 2014 and I make it now. Here are some comments that I just found in a 2012 email from her to a cousin of ours: Some words of warning: I use a very large wooden board to turn the baked cake out onto the 2 sheets of waxed paper. Remove the waxed paper that may have remained on the underside of the cake when you turn it out of the baking pan very carefully (I've had some difficulty at times, but can patch it together). Ignore the instruction to set aside some of the whipped cream, just use it all. I roll the cake onto one of the two sheets of waxed paper, wrap it up and place in freezer. This makes it much easier to handle. When ready to transport, make some more whipped cream, place the unfrosted cake on oblong tray, and slather on the fresh whipped cream. This will cover any cracking or patching."

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photo by StevenHB

Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 12

ingredients

For Cake
5 eggs, separated
236.59 ml sugar
29.58 ml sugar
170.09 g bittersweet chocolate
44.37 ml brewed coffee
cocoa for sifting
For Filling
236.59 ml heavy cream
2.46 ml vanilla
14.79 ml sugar

directions

Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
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.
Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 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.
Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.

Questions & Replies

Can this be frozen?

cxstein

Reviews

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.

JodiNA

Tweaks

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.

JodiNA
My mother's email, continued from the recipe note: This probably sounds more difficult than it actually is. This cake is worth the trouble. If you decide to try it, you can always call me. I strongly suggest that you make this ahead of time and get in the freezer. It's then so easy to frost with fresh whipped cream.

StevenHB
This was always my mother's Passover dessert. I remember the first year she made it, many years ago, she was distraught that the roll broke when she first rolled it. I think that she remade it a couple of times before concluding that it didn't matter if the inner-most roll cracked, It would look fine once rolled, coated again, and cut regardless. 2017 is the first year that I'm making it (and I made two). Another thing not to worry about: the cocoa that mixes into the whipped cream when spread it on the cake before rolling. You're going to coat the opposite side, after rolling, with fresh whipped cream, which will not be cocoa-specked. Lastly, I found that I needed more than 3/4 cup of cream, whipped, to cover the inside of the cake before rolling (probably, I needed a full cup), so you should plan on a cup and a quarter or cup and a half of whipping cream per roll. Here are my two rolls, ready for the freezer.
StevenHB