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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PASSOVER FUDGE ROLL (DAIRY)  
     
  INGREDIENTS:  
 
  • 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
 
  INSTRUCTIONS:  
 
  1. Preheat oven to 350 degrees F.
  2. 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
  3. In the top of a double boiler, over hot water, melt the chocolate with the water
  4. Remove from heat and let cool
  5. When chocolate has cooled to room temperature, add it to the egg yolk mixture
  6. Thoroughly wash the beaters and bowl
  7. With the mixer at low speed, beat the egg whites until bubbles begin to form
  8. Turn mixer to high and continue beating until stiff
  9. Carefully fold the egg whites into the chocolate mixture
  10. Grease a 10"x15" jelly roll pan and line it with waxed paper
  11. Grease and flour the waxed paper with Passover Cake Meal
  12. Spread the batter evenly around the pan and bake at 350 degrees F for 20 minutes
  13. Do not over bake
  14. Remove the pan from the oven and cover the cake with a lightly dampened linen dishtowel
  15. Leave the cloth on the cake for 15 minutes; it will draw out the heat so the cake will roll
  16. Place another lightly damp cloth on a flat surface and cover it with a piece of waxed paper that is 17" long
  17. Sprinkle the cocoa evenly over the waxed paper
  18. Invert the cake onto the cocoa covered paper
  19. Carefully peel off the waxed paper that the cake was baked with.
  20. Place the cake on a long platter or a cookie sheet covered in aluminum foil
  21. Whip the cream until soft peaks form
  22. Spread 3/4 of the cream over the cake to within 1" of all edges
  23. Roll the cake up lengthwise, removing the waxed paper as you roll
  24. Ice the cake, if desired, with remaining cream
  25. Refrigerate until serving
 
  Yields: 10 to 12 servings.  
  Source: Rabbi Alan Ira Silver  
 

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