Kosher Chocolate Roll Recipes

Steps:

• Preheat oven to 375ºF.
• Oil a jelly roll pan with cooking oil or nonstick Passover spray.
• Cut waxed paper to line pan with a 1" overlap on each side.
• Oil or spray the paper.
• Dissolve coffee in warm water and stir into melted chocolate.
• Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved.
• Add half the vanilla.
• Blend in cooled chocolate mixture.
• Beat 5 egg whites until stiff but not dry and fold into chocolate.
• Spread batter onto oiled jelly roll pan and bake 5 minutes.
• Reduce oven to 350ºF and bake 10 minutes more or until a toothpick inserted comes out clean.
• While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat.
• Set aside to cool.
• Place margarine in a bowl and beat until creamy.
• Add superfine sugar and continue beating until light and fluffy.
• Add cooled chocolate and remaining vanilla and mix well.
• Add remaining eggs one at a time, beating well after each addition until mixture is smooth.
• Refrigerate until slightly firm.
• Wet a dish towel, wring it dry and cover the chocolate roll 10-20 minutes.
• Flip cake onto 2 pieces of overlapping sheets of waxed paper dusted with cocoa.
• Fill with chocolate filling and roll lengthwise.
• Refrigerate or freeze until ready to serve.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
• Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
• Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
• Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
• Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
• Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
• Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
• Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
• Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.

Steps:

• Line cookie sheet with Parchment paper.
• In a large bowl, put 1/2 cup matza meal. Beat egg yolks with 1/2 cup sugar, add to matza meal. In seperate bowl, beat the egg whites with the cream of tartar, adding more tartar if needed to soft peaks. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for 1/2 hour until done.
• Remove from the oven. Put powdered sugar on a moist towel(not too wet though), and jelly roll cake while still hot.
• Mix whipping cream and coffee powder, adding powdered sugar to taste, whip till stiff.
• Open towel, CAREFULLY. Spread 1/2 of the mocha Whipped cream mixture all over the cake and roll back up without the towel this time and put on a platter with reserved whipped cream topping. Decorate with walnuts. Freeze.
• When frozen, it tastes like ice-cream. This may be refrigerated.
• Enjoy!