Kosher Chocolate Roll

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375ºF.
  • Oil a jelly roll pan with cooking oil or nonstick Passover spray.
  • Cut waxed paper to line pan with a 1" overlap on each side.
  • Oil or spray the paper.
  • Dissolve coffee in warm water and stir into melted chocolate.
  • Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved.
  • Add half the vanilla.
  • Blend in cooled chocolate mixture.
  • Beat 5 egg whites until stiff but not dry and fold into chocolate.
  • Spread batter onto oiled jelly roll pan and bake 5 minutes.
  • Reduce oven to 350ºF and bake 10 minutes more or until a toothpick inserted comes out clean.
  • While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat.
  • Set aside to cool.
  • Place margarine in a bowl and beat until creamy.
  • Add superfine sugar and continue beating until light and fluffy.
  • Add cooled chocolate and remaining vanilla and mix well.
  • Add remaining eggs one at a time, beating well after each addition until mixture is smooth.
  • Refrigerate until slightly firm.
  • Wet a dish towel, wring it dry and cover the chocolate roll 10-20 minutes.
  • Flip cake onto 2 pieces of overlapping sheets of waxed paper dusted with cocoa.
  • Fill with chocolate filling and roll lengthwise.
  • Refrigerate or freeze until ready to serve.
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