• Chocolate Genoise And Butter Cream Roll

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    • 8 x Large eggs
    • 3/4 c. sugar
    • 1/4 c. matzo cake meal
    • 1/3 c. potato starch - (not packed)
    • 1/4 c. cocoa measured then sifted
    • 1 Tbsp. Passover vanilla sugar
    • 1/4 tsp salt
    • 3 Tbsp. melted unsalted Passover margarine or possibly oil
    • 1 c. unsalted Passover margarine room temperature
    • 1/2 c. cocoa measured then sifted
    • 2 c. Passover powdered sugar - (to 3)
    • 2 Tbsp. hot water or possibly brewed coffee or possibly cola - (to
    • 1 c. semisweet chocolate chips - (4 ounce) Semi-sweet chocolate shavings or possibly slivered toasted almonds for garnish Passover powdered sugar for dusting


    1. For the Chocolate Genoise: Heat the oven to 350 degrees. Generously grease a baking sheet or possibly jellyroll pan. Line it with parchment paper. Generously grease the parchment paper (this will help release cake later).
    2. Place the Large eggs still in their shells in a bowl of warm water to hot for 1 to 2 min. Don't leave them in any longer, and don't make the water so warm which it cracks the Large eggs. Fill a mixing bowl with very warm water to hot it, then dry it completely.
    3. Break the Large eggs into the warmed bowl and mix them with the whisk on slow speed just to break them up. Increase the speed to high and beat the Large eggs 10 min, dusting in the sugar gradually as Large eggs are being whipped. After 10 min, the batter should be extremely voluminous.
    4. In a small bowl, sift together the cake meal, potato starch, cocoa, vanilla sugar and salt. Gently transfer the batter into a very large mixing bowl. Mix in the dry ingredients in small increments, gently folding after each addition. Drizzle in the melted margarine or possibly oil, taking care not to deflate the mix too much (some deflation is impossible to avoid).
    5. Pour the batter into the prepared pan and smooth it on top. Bake till the cake is set in the center or possibly till the cake seems just hard when lightly touched, 35 to 40 min. Cold about 10 min, then remove the cake from the baking pan (with the parchment paper still attached).
    6. Using the parchment paper as an aid, roll up the cake into a jellyroll or possibly log. Wrap the log in a new sheet of parchment paper and wrap the whole thing in a clean kitchen towel. Let the cake rest this way 20 to 30 min to allow the cake to set and retain its log shape. (It will be filled and re-rolled later.)
    7. For the Chocolate Butter Cream Filling: Cream the margarine with the cocoa and most of the powdered sugar on slow speed. Increase the speed to high, stopping occasionally to scrape down the bowl, and whip to make a fluffy frosting, adding a couple of Tbsp. of water (or possibly coffee or possibly cola) as required to achieve proper consistency, 2 to 4 min.
    8. For Assembly: Gently unroll the cake and carefully remove the parchment paper. Spread on the Chocolate Butter Cream Filling with a metal spatula. Re-roll the cake into a log and place it seam-side down. Trim about 1/2-inch from each end to make it neat.
    9. Heat the chocolate chips in the microwave 2 to 3 min. Stir the chocolate to make it smooth. Spread it as proportionately as possible over the cake using a pastry brush or possibly small metal spatula. Garnish the cake with chocolate shavings and a dusting of powdered sugar or possibly with toasted slivered almonds and powdered sugar.
    10. This recipe yields 10 to 12 servings.
    11. Comments: This can be made ahead and frzn or possibly refrigerated till needed. Because the Large eggs are not separated in this recipe, you need a heavy-duty stand mixer to achieve the most volume from them. If you cannot find Passover parchment paper, use regular or possibly line the baking sheet with foil and grease it with unsalted margarine.
    12. NOTES :

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