[Sca-cooks] dynamite Jewish dessert - dairy - OOP

[Devra at aol.com]

        I don't want to be a spoon tease..

     Chocolate Cream Roll (Passover) -originally published in the World 
Telegram & Sun/Herald Tribune, about 43 years ago

Ingredients - cake
6 large eggs, separated
8 ounces (half pound) dark sweet or semi-sweet baking chocolate
.25 C strong coffee
1 C granulated sugar

cocoa and sugar (4-in-1 mix is fine)

1. Let separated eggs stand at room temperature about 1 hour. Put yolks into 
large mixing bowl, whites into next biggest.
2. Oil a jelly roll pan (17x11x1") well. Cover with wax paper, extending over 
short edges of the pan by at least 2 inches. Oil the paper.
3. Cut or break chocolate into small pieces, and place in heavy pan with the 
coffee. Melt over low heat, stirring constantly. Cool.
4. Preheat oven to 350 degrees F (moderate oven).
5. Beat egg yolks until light and fluffy, gradually beating in the sugar.
6. Mix in the cooled chocolate. Set aside.
7. Beat the egg whites until stiff but not dry.
8. Fold egg whites into chocolate mixture, gently but thoroughly.
9. Spread batter evenly on prepared pan and bake in oven for 15 minutes.
10. Turn off heat and let pan sit in oven another 5 minutes with the door 
closed.
11. Remove from oven and cover cake with two thicknesses of paper towels 
wrung out in cold water. Flatten towels to cover surface.
12. Cover this with dry cloth, and place in refrigerator until chilled.

Before going on to final step, make filling.

Filling Ingredients
1.5 (one and a half) C heavy cream
4 Tbs cocoa
1 Tbs instant coffee
.5 C confectioner's sugar, or to taste

1. Place cream in small chilled mixing bowl set into another bowl filled with 
ice. Chill beaters also.
2. Beat cream until it begins to thicken, then gradually add other 
ingredients.
3. Continue beating until stiff.

NOW, finish preparing the cake:

1. Carefully lift off the paper towels. The hardened crust will come off with 
the towels. This is ok. 
2. Loosen edges of cake with spatula and sprinkle generously with 4-in-1 
cocoa mix, or a mixture of regular cocoa and sugar.
3. Cover cake with a sheet of wax paper long enough to extend 2 inches beyond 
each narrow end of the cake.
4. Place something firm, like a wooden board or sheet of cardboard, over the 
pan, and invert the pan, so that the cake drops out with the cocoa-covered 
side against the waxed paper and board.
5. Carefully peel the waxed paper off the exposed side of the cake. It is 
fragile, so handle gently. If a piece breaks off, just shove it back.
6. Spread evenly with filling, stopping .5 inches from the edges of the cake.
7. Starting from the long side, and using the waxed paper to help you, roll 
up the cake. Flip the waxed paper as well as the cake.
8. Bring over the platter or foil-covered board you are going to serve from 
and place near the cake. You will be rolling the cake over onto it with your 
final roll.
9. Decorate the top of the cake with a sprinkle of cocoa, confectioner's 
sugar, and/or chocolate curls. If any filling is left over, serve on the side. You 
can also serve with additional whipped cream.

16 servings. Freezes well. (I've never had any left over to freeze. This is a 
delicate cake, and will probably crack along the sides, even if the photo 
shows a perfect cake. It will still taste terrific. You might add a drop of 
vanilla to the cake if you wanted...)

     Devra, drooling








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