Best Passover Chocolate Roll Recipes
PASSOVER CHOCOLATE ROLL
Must make ahead. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Cut slices approx. 1 inch My mother made this for years - she died in 2014 and I make it now. Here are some comments that I just found in a 2012 email from her to a cousin of ours: Some words of warning: I use a very large wooden board to turn the baked cake out onto the 2 sheets of waxed paper. Remove the waxed paper that may have remained on the underside of the cake when you turn it out of the baking pan very carefully (I've had some difficulty at times, but can patch it together). Ignore the instruction to set aside some of the whipped cream, just use it all. I roll the cake onto one of the two sheets of waxed paper, wrap it up and place in freezer. This makes it much easier to handle. When ready to transport, make some more whipped cream, place the unfrosted cake on oblong tray, and slather on the fresh whipped cream. This will cover any cracking or patching.
Provided by StevenHB
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 104.7, Sodium 37.4, Carbohydrate 20.5, Sugar 19.9, Protein 3
PASSOVER CHOCOLATE MATZAH ROLL
This is a delicious, easy to make favorite Passover treat in my family! No baking required, just prepare and freeze!
Provided by NexWebDesigns.com
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cut a 12-inch long piece of waxed paper and set aside.
- Place crushed matzo sheets in a bowl. Sprinkle with red wine and water; mix well.
- Melt chocolate chips and sugar in a pot over low heat, stirring occasionally, about 5 minutes. Thin with a spoonful of water if it becomes too thick. Remove from heat.
- Beat butter in a separate bowl with an electric mixer until fluffy. Gradually beat chocolate mixture into butter until well blended.
- Stir matzo mixture into chocolate-butter mixture with a wooden spoon.
- Pour mixture lengthwise on prepared waxed paper.
- Fold waxed paper around mixture to shape into a log. Fold paper at ends to enclose the roll.
- Freeze the roll until solid, at least 2 hours. Cut into slices.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 32.7 g, Cholesterol 61 mg, Fat 28.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 17.7 g, Sodium 166.2 mg, Sugar 16.5 g
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