How To make Passover Chocolate Roll
6 Egg whites - Keep at room temperature
For at least 1 hour 6 Egg yolks
3/4 c Sugar
1/3 c Unsweetened cocoa
2 ts Vanilla ***
1 Dash salt
Filling 1 1/2 c Heavy cream, chilled
1/2 c Confectioner's sugar*****
1/4 c Unsweetened cocoa
2 ts Instant coffee
1 t Vanilla***
Grease the bottom of a 15 1/2x10 1/2x1" jelly-roll pan; line with waxed paper, grease lightly. Preheat oven to 375 In a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised. Add 1/4 cup sugar, 2 T at a time, beating until stiff peaks form when beater is slowly raised. With same beaters beat yolks at high speed, adding the remaining 1/2 cup of sugar 2 T at a time, until mixture is very thick-about 4 minutes. At low speed beat in cocoa, vanilla and salt just until >> smooth. With wire whisk or rubber scraper using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended(no egg white should show). Spread evenly in the pan,
Bake 15 minutes, just until the surface springs back when gently pressed with fingertip. Sift confectioner's sugar in a 15x10" rectangle, on a clean linen towel. Turn cake out onto sugar, lift off pan, peel paper off of cake. Roll up cake jelly-roll fashion, towel and all, starting at the short end.
Cool completely on rack, seam side down- at least 30 minutes. To make the filling: Combine filling ingredients in medium bowl. Beat using an electric mixer until thick and then refrigerate. Unroll cake, spread with fillin to 1" from the edge, reroll/ Refrigerate 1 hour before serving. To serve
sprinkle with confectioner's sugar. You may make this cake a week ahead, then freeze it wrapped in foil. Let stand at room temperature for 1 hour before serving.
*** Pure vanilla has alcohol and therefore is not Kosher for Passover. Either leave it out or find vanilla without the alcohol. ***** Confectioner's sugar has cornstarch and so is not Kosher for Passover, someone posted a recipe for making confectioner's sugar by using potato starch instead of cornstarch. I did not get the exact directions, but I think if you backdate you will find it in one of the dessert recipes.
Sandi in CT 03/20 10:40 pm Re-Formatted by Elaine Radis; 3/92
How To make Passover Chocolate Roll's Videos
Kosher For Passover Bread Rolls and Bagels
Kosher For Passover Bread Rolls and Bagels/ Passover Bread/Pesach Bread/ Kosher for PAssover Bread/Sonyas Prep
Wow!! These rolls/bagels were so easy to make and came out incredible. Highly recommend, especially if you have little kids that are used to eating bread!
Thanks to Roza M. For this amazing recipe.
Recipe:
2 cups matzah meal
1 cup water
1/2 cup oil
1/2 tsp salt
1/2 tsp sugar
4 eggs
3 Traditional Passover Recipes - Everyday Food with Sarah Carey
Looking for that family passover recipe that your grandmother never got around to sharing? Sarah gathers her favorites, all in one video, like her light and fluffy Matzo Ball Soup, a delicious and juicy slow cooker brisket, and a very simple chewy coconut macaroon. Your family will love you even more this Passover with these easy and delicious recipes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
3 Traditional Passover Recipes - Everyday Food with Sarah Carey
A Passover Recipe by Jennifer Abadi: Moroccan Charoset Truffles
Moroccan Charoset Truffles with Dates, Raisins, and Walnuts
Passover Flourless Chocolate Cake
This delicious flourless chocolate cake tastes like a creamy mousse cake! RECIPE BELOW!
* Please be patient with us as we are learning to edit.
Flourless Chocolate Cake
Prep Time15 minutes
Cook Time45 minutes
Chilling time12 hours
Total Time13 hours
Servings12 slices (at least)
Calories422kcal
Ingredients
½ cup water
¼ tsp sea salt
¾ cup granulated sugar
18 oz (2 ¼ cups) bittersweet chocolate chips (or chopped chocolate)*
1 cup salted butter, room temperature
6 eggs, room temperature
1 tsp pure vanilla extract
Instructions
* Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside.
* In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
* Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
* Cut the butter into 1 TBS pieces and beat it into the chocolate, 1 piece at a time.
* Mix in the warm sugar/water mixture until combined.
* Slowly beat in the eggs, one at a time until completely smooth.
* Add vanilla and mix until just combined.
* Pour the batter into the prepared pan.
* Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake!
* Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.
* Remove the cake from the water bath and let it cool on a wire rack.
* Chill cake overnight (or for at least 6 hours) in the pan!
Carefully pop out the cake. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
בורקס חצילים לפסח Kosher roll eggpla for Passover Recipe listed below מטבח בקלי קלות ליהי קרויץ
אתר לרכישת מוצרים למטבח ולבית -
למתכון רשום ומסודר לחצו כאן על הקישור
For a registered English recipe, click on the link
Preparation
About medium-sized eggplant enough for 10 borax
The materials
Take 5-6 units of matzah to moisten under tap water well
Lay on baking paper or on a damp towel
Wrap with wet baking paper or a damp towel
Leave like this for a few minutes about 15 minutes
Until the matzos are flexible to fold
In case they are not flexible soak again in tap water
And let rest until they are ready
In the meantime prepare
1 medium or large eggplant depending on how many dishes you prepare
Roasted on the peeled fire
Add to eggplant
A little salt
A little black pepper
You can add a clove of garlic
to stir
Make raw tahini
Prepare boiled eggs
Each dish contains about a quarter to a half of a boiled egg
Make a ready-made or bought Sabih salad
When the matzos are ready
Cut in half with on the marks of the lines in the matzah
Lay on the edge of the matzah
1 tablespoon eggplant
Lay half a quarter of an egg
On the egg put a teaspoon of prepared or purchased matbucha salad
And also about half a teaspoon of raw tahini
Roll the matzah to a fold of 3 or a roll at your discretion
Prepare an egg for dipping
In a bowl put
1 egg
1 tablespoon tap water
Fidget it
Put a pan on the fire
Put canola oil or sunflower or nuts
About 3 mm high
Dip the bun into the egg and roll in the egg carefully
Straight lay in the hot oil with the opening of the wrapper facing down
Fry for about three minutes each over medium heat
Remove to a plate with absorbent paper
Professional Baker Teaches You How To Make CHOCOLATE TORTE!
Chocolate Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) torte
Serves: 12
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
14 oz (420 g) bittersweet chocolate, chopped
½ cup (112 g) unsalted butter, cut into pieces
7 large eggs, at room temperature and separated
1 Tbsp (15 mL) balsamic vinegar
½ cup + 2 Tbsp (125 g) granulated sugar (caster sugar)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
icing sugar, for dusting
Directions
1. Preheat the oven to 375 F (190 C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter).
3. White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside.
4. Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected). Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
5. To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar.
The torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.
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