Kosher Chocolate Roll Recipes

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.