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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER FUDGE ROLL
(DAIRY) |
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INGREDIENTS: |
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- 6 large eggs, separated, and at room temperature
- 3/4 cup sugar
- 6 oz semisweet chocolate chips KP
- 1/4 cup water
- 2 tbsp unsweetened cocoa KP
- 1 pint heavy cream KP
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INSTRUCTIONS: |
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- Preheat oven to 350 degrees F.
- In a large bowl, with an electric mixer at medium speed, beat the
egg yolks and sugar until thick and lemon colored - about 5 minutes
- In the top of a double boiler, over hot water, melt the chocolate
with the water
- Remove from heat and let cool
- When chocolate has cooled to room temperature, add it to the egg
yolk mixture
- Thoroughly wash the beaters and bowl
- With the mixer at low speed, beat the egg whites until bubbles
begin to form
- Turn mixer to high and continue beating until stiff
- Carefully fold the egg whites into the chocolate mixture
- Grease a 10"x15" jelly roll pan and line it with waxed paper
- Grease and flour the waxed paper with Passover Cake Meal
- Spread the batter evenly around the pan and bake at 350 degrees F
for 20 minutes
- Do not over bake
- Remove the pan from the oven and cover the cake with a lightly
dampened linen dishtowel
- Leave the cloth on the cake for 15 minutes; it will draw out the
heat so the cake will roll
- Place another lightly damp cloth on a flat surface and cover it
with a piece of waxed paper that is 17" long
- Sprinkle the cocoa evenly over the waxed paper
- Invert the cake onto the cocoa covered paper
- Carefully peel off the waxed paper that the cake was baked with.
- Place the cake on a long platter or a cookie sheet covered in
aluminum foil
- Whip the cream until soft peaks form
- Spread 3/4 of the cream over the cake to within 1" of all edges
- Roll the cake up lengthwise, removing the waxed paper as you roll
- Ice the cake, if desired, with remaining cream
- Refrigerate until serving
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Yields: 10 to 12 servings. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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