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Roll, Chocolate-Orange (D, KLP, TNT)
Source: Nira Rousso's Passover Gourmet
Serves: 10

8 ounces semi-sweet chocolate
6 eggs, separated
1/2 cup sugar
3 tbsp. matzo meal
2 tbsp. cocoa
Juice and grated peel of 1 orange
2 cups whipping cream
4 tbsp. orange liqueur

Line a 15"x10" jellyroll pan with parchment paper.

Melt the chocolate. Cool for 10 minutes.

Beat the egg whites and add the sugar gradually. Beat the egg yolks and add to the chocolate.

Add the cocoa, matzo meal, orange juice and peel and 2 tbsp. of the orange liqueur to the chocolate. Fold the egg whites into the mixture.

Spread into the jellyroll pan and bake at 325°F for 20 to 25 minutes. Allow to cool in the pan for 10 minutes. Invert the cake from the pan onto a clean cloth towel sprinkled with cocoa. Peel off the parchment paper, cool completely for approximately 30 minutes.

Whip the cream and add the remaining 2 tbsp. orange liqueur to the cream, spread the whipped cream over the roll but leave some for topping. Roll carefully and top with the remaining whipped cream.

Poster's Notes:
When melting the chocolate, I use the microwave in 30 seconds intervals but don't melt completely. Rather, mix together with spoon to melt completely.

I add 1 unflavored gelatin dissolved in a little orange juice, then dissolved in the microwave 30 seconds. I add it to the whipped cream quickly and beat rapidly to dissolve, so you don't have the risk that the cream will melt. It usually will hold together without the gelatin but, just in case.

Posted by Elena Eder

Nutritional Info Per Serving: N/A