SC - Re: decadent Passover cake -OOP - longish

[Devra at aol.com]

This came from a local newspaper sometime during the 1950s. I think it was 
from the NY World Telegraph & Sun . . .

    Chocolate Passover Roll

    Ingredients for cake
6 large eggs, separated
8 oz (1/2 lb) dark sweet baking chocolate (might try semi-sweet, but recipe 
called for German Sweet)
1/4 C strong coffee
1 C sugar
*1/2 - 1 t vanilla (not in original, but you could probably add if you liked)
mixed cocoa & sugar (4-in-1 hot chocolate mix)

    1) Let separated eggs stand at room temperature about 1 hour.  Use large 
bowls for both yolks & whites. 
    2) Oil a 17"x11"x1" (jellyroll) pan well. Cover it with waxed paper cut 
to fit width exactly, and to extend at least 2" beyond each of the narrow 
ends. Oil paper well.
    3) Cut chocolate into small pieces and place in heavy pan with coffee.  
Melt over low heat, stirring constantly, then let cool.
    4) Preheat oven to 350* Farenheit (moderate oven, such as used for most 
standard cakes.)
    5) Beat egg yolks with wire whisk or electric mixer until light and 
fluffy, gradually beating in the sugar.
    6) Mix in the cooled chocolate. If using vanilla, add it now.
    7) Beat egg whites stiff but not dry.
    8) Add a small amount of whites to yolk mix, stirring to lighten, then 
gently but thoroughly fold in rest of whites.
    9) Spread batter evenly on prepared baking sheet and bake in oven for 15 
minutes.   
    10) Turn oven off and let cake stand in oven another 5 minutes with the 
door closed!
    10A) Put the bowl you will make the filling in, and the beaters, into the 
fridge or freezer.
    11) Remove cake from oven and cover the top with two thicknesses of paper 
towels wrung out in cold water. Smooth down towels to try & make contact with 
entire surface.
    12) Cover this with dry cloth, and place in fridge until chilled.

    Ingredients for Mocha Cream Filling (make this while the cake is chilling)
ice
1-1/2 C heavy cream
4 Tbs cocoa
1 Tbs  instant coffee
1/2 C confectioner's sugar - or to taste
cocoa, confectioner's sugar, chocolate curls to garnish

    1) Place cream in chilled bowl.  Place this bowl into another, larger 
bowl filled with ice. 
    2) Using chilled beaters, beat with whisk or electric mixer until cream 
begins to thicken.
    3) Add cocoa, instant coffee, and sugar to taste.
    4) Continue to beat until stiff. (Careful! Chocolate butter isn't period.)

    Assemble the cake 
    1) Carefully lift off paper towels from cake. (Top crusty layer will come 
with towels.  This is ok)
    2) Loosen sides of cake with spatula.
    3) Sprinkle top of cake GENEROUSLY with sweetened cocoa, confectioner's 
sugar, or 4-in-1 hot chocolate mix.
    4)  Cover cake with sheet of waxed paper long enough to extend several 
inches beyond each narrow end of the pan.
    5) Place a heavy board over the waxed paper. Invert pan and turn cake out 
onto waxed paper/board. Cocoa side will be down. 
    6) Remove original waxed paper from cake.  Cake will be thin, delicate, 
and slightly brittle.
    7) Spread cake with filling, leaving 1/2" margin at all edges.
    8) Roll like a jellyroll from one of the long sides to make a long thin 
roll. To facilitate the rolling, flip the waxed paper as well as the cake 
edge over about two inches of the cake.
    9) Continue rolling the cake by further lifting the waxed paper.  The 
last flip should deposit the cake onto the serving platter (long).
    10) Sprinkle the top with additional cocoa and/or confectioner's sugar. 
Decorate if desired with chocolate curls.  Serve with additional filling or 
plain whipped cream.

    Makes 17" cake roll, which should make 16 servings.  VERY rich.  Freezes 
well.

    This is a great dessert.  Wish I could still eat that much whipped cream. 
 Maybe just a tiny taste, thank you.

Devra the Baker
Devra Langsam
www.poisonpenpress.com
devra at aol.com