 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
Found this on . Chilling time depends on your schedule. Ingredients:
1/2 teaspoon instant coffee |
3 tablespoons warm water |
1/2 lb passover semisweet chocolate, melted |
5 large eggs, separated |
1 cup sugar |
2 teaspoons passover vanilla extract |
3 ounces passover bittersweet chocolate |
1/2 cup passover margarine |
1/2 cup superfine sugar |
2 eggs |
2 tablespoons passover cocoa |
wax paper |
Directions:
1. Preheat oven to 375ºF.
2. Oil a jelly roll pan with cooking oil or nonstick Passover spray.
3. Cut waxed paper to line pan with a 1 overlap on each side.
4. Oil or spray the paper.
5. Dissolve coffee in warm water and stir into melted chocolate.
6. Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved.
7. Add half the vanilla.
8. Blend in cooled chocolate mixture.
9. Beat 5 egg whites until stiff but not dry and fold into chocolate.
10. Spread batter onto oiled jelly roll pan and bake 5 minutes.
11. Reduce oven to 350ºF and bake 10 minutes more or until a toothpick inserted comes out clean.
12. While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat.
13. Set aside to cool.
14. Place margarine in a bowl and beat until creamy.
15. Add superfine sugar and continue beating until light and fluffy.
16. Add cooled chocolate and remaining vanilla and mix well.
17. Add remaining eggs one at a time, beating well after each addition until mixture is smooth.
18. Refrigerate until slightly firm.
19. Wet a dish towel, wring it dry and cover the chocolate roll 10-20 minutes.
20. Flip cake onto 2 pieces of overlapping sheets of waxed paper dusted with cocoa.
21. Fill with chocolate filling and roll lengthwise.
22. Refrigerate or freeze until ready to serve.
|
|