Kosher Chocolate Roll Food

PASSOVER CHOCOLATE ROLL

Steps:

• 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.

KOSHER CHOCOLATE ROLL

Steps:

• 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.