Passover Chocolate Roll
Delight in the decadence of a classic Passover Chocolate Roll—a show-stopping dessert that’s as rich in flavor as it is elegant in presentation. This flourless sponge cake is made with whipped egg whites for an irresistibly light texture, gently combined with cocoa powder and potato starch to create a tender, Passover-friendly base. Rolled with a luscious dark chocolate filling, this roulade strikes the perfect balance of sweetness and indulgence. The recipe is surprisingly simple, with just 20 minutes of prep time, making it an ideal choice for holiday gatherings. Garnish with a sprinkling of powdered sugar, toasted nuts, or vibrant fresh berries to elevate this chocolate masterpiece. Whether you're celebrating Passover or simply savoring sweet moments, this gluten-free dessert is sure to impress.
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Recipe Information
Ingredients
- 6 large Eggs
- 1 cup Granulated sugar
- 0.5 cup Cocoa powder
- 2 tablespoons Potato starch
- 1 teaspoon Vanilla extract
- 8 ounces Dark chocolate
- 4 tablespoons Unsalted margarine or Passover butter
- 0.25 cup Powdered sugar
- Optional: toasted nuts or fresh berries for garnish
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are covered.
Separate the eggs into two large bowls—one for the yolks and one for the whites.
Using a hand or stand mixer, beat the egg yolks with granulated sugar and vanilla extract until the mixture becomes pale and thick, about 3-4 minutes.
In a separate bowl, sift together cocoa powder and potato starch. Gradually fold this dry mixture into the egg yolk mixture until well combined.
Clean your mixer’s beaters thoroughly, then whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the yolk and cocoa mixture in three additions. Be careful not to deflate the batter.
Pour the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula and bake for 12-15 minutes, or until the cake springs back when touched lightly in the center.
While the cake bakes, place a damp kitchen towel on a clean surface and sprinkle it lightly with powdered sugar.
Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Gently roll the cake up with the towel, starting from the narrow end. Allow it to cool completely while rolled.
To prepare the filling, melt the dark chocolate and margarine (or butter) together in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth.
Let the melted chocolate mixture cool slightly, then stir in the powdered sugar until combined.
Unroll the cooled cake and spread the chocolate filling evenly over the surface. Roll the cake back up tightly (without the towel this time).
Chill the roll in the refrigerator for at least 1 hour to set the filling.
For serving, dust the roll lightly with powdered sugar, and optionally garnish with toasted nuts or fresh berries. Slice and enjoy!
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 344.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 393 mg | 30% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
