About the Recipe
Gluten-Free, Nut-Free, & Kosher for Passover. What are you waiting for?
Ingredients
I use a 1/2 sheet baking sheet.
For the Base:
– 6 room temperature eggs (super important)
– ¼ cup granulated sugar
– 1 packet (80 grams) Osem chocolate pudding or any pudding brand of choice
For the Cream Center:
– 2 cups heavy whipping cream (can be made with Parve whipping cream)
– ¾ cup of milk (use alternative milk for Parve)
– 1 packet (80 grams) Osem vanilla pudding or any pudding brand of choice
For the Chocolate Topping:
– 2 full cups of semi-sweet chocolate chips
– 2 full tbsp coconut oil
Preparation
Directions:
1. Preheat the oven to 350°F.
2. Separate the eggs and place the whites in your mixer bowl, keeping the yolks aside.
3. Whip the egg whites using a mixer with a whip attachment. Start on low until slightly foamy, then increase to medium speed. Gradually add sugar and continue whipping until soft peaks form (about 5 minutes).
4. Remove the mixture from the mixer, then add the egg yolks gradually, folding them in along with the pudding powder.
5. Spray your parchment paper with cooking spray, then pour the batter onto it, smoothing the top. Bake for 17 minutes.
6. Wash and dry the mixer bowl and attachment. For the cream filling, combine the heavy cream, milk, and vanilla pudding. Start mixing on low, then increase to medium, and finally to high speed for about 5 minutes until the cream thickens to a beautiful, stiff consistency.
7. While the cake is still warm, gently roll it up from the short side. This method will help the cake maintain its rolled shape as it cools.
8. Spread the cream evenly over the cake, leaving about 2 inches on one side without the cream. This will prevent the cream from oozing out while rolling.
9. Prepare the chocolate topping by melting the chocolate chips and coconut oil in the microwave in 30-second increments (about 2 times) until fully melted.
10. For best results, place your cake on a wire rack over a baking sheet, then pour the melted chocolate over the entire cake.
11. Optional:Â Pipe dollops of cream on top of the chocolate and dust with cocoa powder for extra decoration.
12. Keep refrigerated! The chocolate will harden. If you’d like a softer topping, let the cake come to room temperature or cut with a warm knife.
Chag Sameach!
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