Recipe: Wheat Free Chocolate Souffle Roll with Mocha Cream Filling or Whipped Cream Filling

Dear Suzette,

Here is a recipe from The Jewish Holiday Kitchen by John Nathan. I might suggest that you search for Passover recipes for additional dessert ideas since the Jewish do not eat flour during Passover and are quite creative in that regard.

Chocolate Souffle Roll

7 ounces dark, good quality semisweet chocolate
4 tablespoons strong coffee (you can use decaffeinated if you wish)
7 eggs, separated
3/4 cup sugar
2 tablespoons cocoa

Preheat oven to 350 degrees F. Grease a 10 x 15 inch jelly-roll pan. Cover with greased wax paper.

Melt chocolate and coffee over hot water in a double boiler and stir until chocolate is melted. Cool slightly.

Beat the egg yolks with 1/2 cup sugar until fluffy and pale yellow.

Add the chocolate and coffee to the yolks.

Beat the egg whites until soft peaks form. Add 1/4 cup sugar, beating gradually until stiff peaks form.

Fold the egg whites into the chocolate mixture. Place batter in pan and bake 15-20 minutes, or until the roll is firm.

Remove and cool for 5 minutes. The place a damp towel over the roll and cool completely at room temperature (this prevents the roll from drying out). Store in a cool place.

When ready to use (with the mocha filling, these steps can be done in advance), remove the towel from the roll and sprinkle with cocoa. Place an ungreased sheet of wax paper over the roll and turn the roll upside down. Remove the pan and the first piece of wax paper.

Spread the whipped cream or mocha filling over the flattened cake and roll up very carefully and quickly. Store in refrigerator.

Mocha Cream Filling

9 tablespoons pareve margarine (if not for strict Jewish cooking, use butter)
3/4 cup very fine sugar
3 ounces semisweet chocolate
2 tablespoons strong coffee (again, feel free to use decaf)
2 eggs
Confectioners' sugar
Shaved chocolate for garnish

For the mocha filling, cream the margarine (or butter) and sugar very well.

Melt the chocolate in coffee in a double boiler over hot water, stirring constantly. Cool slightly. Add to the margarine mixture and blend well. Add the eggs and continue beating untl very smooth and light. Set aside in a cool place.

After filling sprinkle the top of the cake with confectioners' sugar and then shaved chocolate. Since the chocolate roll usually cracks a bit in rolling, the decoration will cover this. {note from Marilyn -- you could also pour a ganache over the roll}

Whipped Cream Filling

1 1/2 cups heavy cream
1 teaspoon vanilla or rum
2 teaspoons confectioners' sugar (or more to taste)
shaved chocolate for garnish

Just before serving, whip the cream with the vanilla or rum and confectioners' sugar.

You may wish to reserve some of the whipped cream and decorate the outside of the cake, using a pastry bag or a spatula. Sprinkle the top with shaved chocolate.

Suzette, I also have another recipe for a cake that I am going to try to find for you. I haven't made it in years because it has raw egg in it and we have only been able to get pasteurized raw eggs in the U.S. very recently. If I find it I will post it for you.

Bon appetit!

Marilyn, California