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Ingredientes
- 13 large eggs, separated (yield is 1 1/16 c. yolks & 1 2/3 c. whites)
- 7/8 c. granulated sugar plus 3/4 c. granulated sugar
- 3/4 c. potato starch
- 7/8 c. cocoa pwdr
- 2 teaspoon passover baking pwdr (see hint)
- 1 teaspoon salt or possibly cream of tartar
- 12 egg yolks (1 c.) (reserve whites for meringue)
- 1 1/4 c. (2 1/2 sticks) parve butter, melted & cooled
- 15 ounce semi-sweet chocolate
Direcciones
- Two 12 x 18 inch pans greased, lined with parchment and greased again. 350 degree oven.
- Sugar - divided and pulverized in the blender.In the bowl of an electric mixer beat yolks (1 1/2 cups) till thick and lemon colored (10 min), add in 7/8 cup granulated sugar and continue beating, mix in the cocoa, potato starch and passover baking pwdr which have been combined. Set aside.
- In a clean bowl of an electric mixer, whip egg whites (1 2/3 cups) and salt or possibly cream of tartar till foamy, add in 3/4 cup granulated sugar and continue beating till stiff peaks form (do not dry out). Fold carefully into chocolate mix and divide into the two prepared pans. (Approximately 5 cups of batter in each pan.)
- Bake in 350 degree oven for 12-15 min, turning pans after 7 min. (See Hint #2.) Turn out onto dampened towel or possibly tablecloth sprinkled with a mix of cocoa and potato starch. Carefully remove the parchment paper. Roll up and set aside. Prepare Filling.
- In the bowl of an electric mixer, beat yolks till thick and lemon colored (10 min). Add in butter and continue beating; heat chocolate in microwave or possibly double boiler and add in to eggs/butter mix and continue beating till well combined. Fill rolls with 3/4 of the chocolate mix and save remainder to decorate the top of the rolls.Hint: Passover baking pwdr - for 1 tsp baking pwdr substitute, 1/4 tsp baking soda and 1/2 tsp cream of tartar.
- Hint #2: For an even chocolate roll, rotate the pans by turning each and by moving them from one shelf to another. Take the pan on the top shelf and move it to the bottom shelf and give it a 180 degree turn, and then move the pan on the bottom shelf to the top shelf giving it a 180 degree turn.
- Hint #3: Recipe may be divided in half.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 415 | |
| Calories from Fat 209 | 50% |
| Total Fat 24.57g | 31% |
| Saturated Fat 13.54g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 369mg | 15% |
| Potassium 589mg | 17% |
| Total Carbs 48.32g | 13% |
| Dietary Fiber 7.1g | 24% |
| Sugars 26.96g | 18% |
| Protein 13.13g | 21% |
