Passover chocolate roll
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Passover chocolate roll
  Passover    Chocolate    Rolls  
Last updated 6/12/2012 12:48:30 AM. Recipe ID 9603. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Passover chocolate roll
 Categories: Passover, Desserts, Chocolate
      Yield: 12 Servings
 
           -SANDI BROOKS WFCJ53B

MMMMM-----------------------------C----------------------------------
      6    Egg whites-
           Keep at room temperature
           For at least 1 hour
      6    Egg yolks
    3/4 c  Sugar
    1/3 c  Unsweetened cocoa
      2 ts Vanilla ***
           Dash salt

MMMMM-----------------------------F----------------------------------
  1 1/2 c  Heavy cream, chilled
    1/2 c  Confectioner's sugar*****
    1/4 c  Unsweetened cocoa
      2 ts Instant coffee
      1 ts Vanilla***
 
  Grease the bottom of a 15 1/2x10 1/2x1" 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 1/4 cup sugar, 2 T at a time,
  beating until stiff peaks form when beater is slowly raised. With
  same beaters beat yolks at high speed, adding the remaining 1/2 cup
  of sugar 2 T at a time, until mixture is very thick-about 4 minutes.
  At low speed beat in cocoa, vanilla and salt just until >> 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"
  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" 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.
  
  *** Pure vanilla has alcohol and therefore is not Kosher for Passover.
  Either leave it out or find vanilla without the alcohol. *****
  Confectioner's sugar has cornstarch and so is not Kosher for Passover,
  someone posted a recipe for making confectioner's sugar by using
  potato starch instead of cornstarch. I did not get the exact
  directions, but I think if you backdate you will find it in one of
  the dessert recipes.
  
  Sandi in CT   03/20 10:40 pm Re-Formatted by Elaine Radis; 3/92
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 9603 (Apr 03, 2005)

[an error occurred while processing this directive]