Baker Boulanger - http://www.betterbaking.com/baker2/seder98rol.html ©1998 Marcy Goldman ---------- Passover Chocolate Genoise and Buttercream Roll This makes a very rich cake with a terrific presentation. Looks complicated but it's not. A rich chocolate cake base, followed by a fluffy chocolate buttercream, finished off with melted chocolate glaze. Can be made ahead and frozen or refrigerated until needed. Since the eggs are not separated in this recipe, you need a heavy-duty electric stand mixer to get the most volume from the eggs. Genoise: 8 large eggs - warmed in shell (see below) 3/4 cup sugar 1/4 cup matzoh cake meal 1/3 cup potato starch - loose 1/4 cup cocoa - measured then sifted 1 tablespoon Passover vanilla sugar 1/4 teaspoon salt 3 tablespoons melted, unsalted Passover margarine or oil Buttercream: 1/2 cup cocoa - measured, then sifted 1 cup unsalted Passover margarine - softened 2-3 cups Passover confectioner's sugar 2-4 tablespoons warm water (or brewed coffee or cola) Glaze: 1 cup (4 ounces) semi-sweet chocolate chips Garnish: Semi-sweet chocolate shavings or slivered toasted almonds Passover confectioner's sugar for dusting Preheat oven to 350 F. Generously grease a baking or jelly roll sheet (about 11 by 7 inches). Line with parchment paper. If you cannot find parchment paper for Passover, line sheet with aluminum foil and grease with unsalted margarine. Generously grease the parchment paper this will help release cake later. Warm eggs (still in shells) by placing in a bowl and covering hot water for 1-2 minutes (Not hot enough to cook or crack. Do not leave eggs in water longer than 1-2 minutes). Heat mixing bowl by filling with very hot water and then dry completely. Place eggs in bowl. Using the wire whip or whisk, mix on slow speed just to break up eggs. Increase speed to high and beat 10 minutes, dusting in the sugar gradually. After 10 to 12 minutes, batter should have much volume. In a small bowl, sift together cake meal, potato starch, cocoa, Passover vanilla sugar and salt. Gently transfer batter into a very large mixing bowl. Dust in dry ingredients in small increments, gently folding after each addition. Drizzle in unsalted margarine or oil. Taking care not to deflate the mixture too much. Pour batter into prepared pan. Bake 35-40 minutes until cake is set in centre or is firm to the touch. Cool about 8 minutes then remove cake from baking pan (still with parchment paper attached). Using the parchment paper as an aid, roll up cake into a jellyroll or log. Wrap log in a new sheet of parchment paper and wrap in a clean, kitchen towel. Let cake rest this way about 20-30 minutes to allow it to retain log shape. (It will be filled and re-rolled). Filling: Using the whisk or whip attachment of an electric mixer, cream the margarine with the cocoa and most of the confectioner's sugar on low speed. Increase speed to high, stopping occasionally to scrape down bowl and whip to make a fluffy frosting, adding a couple of tablespoons of water (or coffee or cola) as required to achieve proper consistency. Buttercream should be whipped about 2-4 minutes. To assemble: Gently unroll cake and using a metal spatula, spread on chocolate buttercream. Re-roll into a log. Trim ends (about a 1/2 inch on each end to make neat). Wrap snugly in parchment paper and place in freezer while making chocolate glaze. Before glazing, let cake warm close to room temperature. Chocolate Glaze: Melt chocolate chips in the microwave (high 2-3 minutes). Stir chocolate to make smooth. Spread over chilled cake (using a pastry brush or small metal spatula). Coat as evenly as possible. (If cake is too cold, chocolate will set very quickly and be hard to spread - but it will still be fine). Garnish with chocolate shavings and a dusting of Passover confectioner's sugar or with toasted slivered almonds and confectioner's sugar. Serves 8 to 10.
Return to RFCJ Archive Page