Passover Chocolate Roll

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.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• For Cake

• 5  eggs, separated
• 1  cup sugar
• 2  tablespoons sugar
• 6  ounces bittersweet chocolate
• 3  tablespoons brewed coffee
•  cocoa for  sifting

• For Filling

• 1  cup heavy cream
• 1⁄2 teaspoon vanilla
• 1  tablespoon sugar

Directions

1. Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
2. Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
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. 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. Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
6. 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.
7. Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.