Passover Chocolate Roll Recipes

PASSOVER ROLLS

Steps:

• Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
• Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
• Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
• Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.

PASSOVER CHOCOLATE ROULADE

Steps:

• Preheat oven to 350. Oil a jellyroll pan, and line with wax paper. Sift matzoh cake meal and cocoa together. Set aside. In large bowl, beat egg yolks with 1/3 cup sugar until thick and light. Add oil, and beat 30 seconds longer. In separate large bowl, whisk egg whites until foamy. Add remaining 2 tablespoons of sugar and whisk until stiff. Add about 1/3 stiffly beaten egg whites and all of the cake meal mixture to the egg yolk mixture. Fold in gently and quickly.
• Fold in remaining whites in two additions. Do not over fold. White streaks should still be seen. Spread into preheated pan, and bake in preheated oven until edges slightly shrink from sides of pan, about 20 minutes. Cool in pan.
• To prepare ganache, bring cream to scalding (until little bubbles form on side of pan). Pour chocolate over, and stir gently over low heat until chocolate melts. If small lumps remain, strain through cheesecloth. cool to room temperature.
• To assemble, turn cake out of pan, and begin to peel wax paper at longest side. Use half the filling to spread over exposed cake as paper is removed and cake is rolled. With a pastry bag and small star nozzle, cover outside of roll with tiny rosettes, or scatter fresh raspberries over. Refrigerate.

KOSHER CHOCOLATE ROLL

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.