[Sca-cooks] dynamite Jewish dessert - dairy - OOP
Devra at aol.com
Devra at aol.com
Mon May 1 08:06:00 PDT 2006
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
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