Don't miss another issue…      Subscribe

Passover Chocolate Roll

 

This passover chocolate roll takes some efforts, but it's well worth it. It comes out smooth, creamy and full of chocolate flavor, everyone will look for a second piece!
131

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

6 each egg whites
at room temperature
*
6 each egg yolks
*
¾ cup sugar
cup cocoa powder
2 teaspoons vanilla extract
1 dash salt
*
Filling
1 ½ cups heavy whipping cream
chilled
½ cup powdered sugar
¼ cup cocoa powder
2 teaspoons instant coffee
1 teaspoon vanilla extract

Directions

Grease the bottom of a 15 1/2x10 1/2x1 inch jelly-roll pan; line with waxed paper, grease lightly.

Preheat oven to 375 In a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised.

Add ¼ cup sugar, 2 tablespoon at a time, beating until stiff peaks form when beater is slowly raised.

With same beaters beat yolks at high speed, adding the remaining ½ cup of sugar 2 tablespoon at a time, until mixture is very thick-about 4 minutes.

At low speed beat in cocoa, vanilla and salt just until andgt;andgt; smooth.

With wire whisk or rubber scraper using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended(no egg white should show).

Spread evenly in the pan, Bake 15 minutes, just until the surface springs back when gently pressed with fingertip.

Sift confectioner's sugar in a 15x10 inch rectangle, on a clean linen towel.

Turn cake out onto sugar, lift off pan, peel paper off of cake.

Roll up cake jelly-roll fashion, towel and all, starting at the short end.

Cool completely on rack, seam side down- at least 30 minutes.

To make the filling: Combine filling ingredients in medium bowl.

Beat using an electric mixer until thick and then refrigerate.

Unroll cake, spread with fillin to 1 inch from the edge, reroll/ Refrigerate 1 hour before serving.

To serve sprinkle with confectioner's sugar.

You may make this cake a week ahead, then freeze it wrapped in foil.

Let stand at room temperature for 1 hour before serving.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 13757% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed