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Passover Chocolate Genoise and Butter Cream Roll recipe

“Looks complicated but it’s not. Arich chocolate cake base, followed by a fluffy chocolate buttercream, finished off with melted chocolate glaze. Can be madeahead and frozen or refrigerated until needed. Since the eggsare not separated in this recipe, you need a heavy-duty electricstand mixer to get the most volume from the eggs.” – MarcyGoldman.

Recipe: Passover ChocolateGenoise and Butter Cream Roll

8 large eggs – warmed in shell (see below)
3/4 cup granulated sugar
1/4 cup matzoh cake meal
1/3 cup potato starch – loose
1/4 cup cocoa powder – measured then sifted
1 tablespoon Passover vanilla sugar
1/4 teaspoon salt
3 tablespoons melted, unsalted Passover margarine or oil

Butter cream:
1/2 cup cocoa powder – measured, then sifted
1 cup unsalted Passover margarine – softened
2 to 3 cups Passover confectioner’s sugar
2 to 4 tablespoons warm water (or brewed coffee or cola)

1 cup (4-ounces) semi-sweet chocolate chips

Semi-sweet chocolate shavings or slivered toasted almonds
Passover confectioner’s sugar for dusting

  • Preheat oven to 350°F(175°C). Generously grease a baking or jelly roll sheet (about11 x 7 inches). Line with parchment paper. If you cannot findparchment paper for Passover, line sheet with aluminum foil andgrease with unsalted margarine. Generously grease parchment orfoil.
  • Warm eggs (still in shells) by placingin a bowl and covering with hot (not boiling) water for 1-2 minutes.Heat mixing bowl by filling with hot water and then dry thoroughly.Place eggs in bowl. Using a wire whip or whisk attachment, mixon slow speed just to break up eggs. Increase speed to high andbeat 10 minutes, dusting in the sugar gradually. After 10 to12 minutes, batter should be quite high.
  • In a small bowl, sift together cake meal,potato starch, cocoa, Passover vanilla sugar and salt. Gentlytransfer batter into a very large mixing bowl. Dust in dry ingredientsin small increments, gently folding after each addition. Drizzlein unsalted margarine or oil. Taking care not to deflate themixture too much.
  • Pour batter into prepared pan. Bake 35-40minutes until cake is set in center or is firm to the touch.Cool about 8 minutes, then remove cake from baking pan (stillwith parchment paper attached). Using the parchment paper asan aid, roll up cake into a jelly roll or log. Wrap log in anew sheet of parchment paper and wrap in a clean, kitchen towel.Let cake rest this way 20-30 minutes to allow it to retain logshape. (It will be filled and re-rolled).
  • Filling: Using the whisk or whip attachment,cream the margarine with the cocoa and most of the confectioner’ssugar on low speed. Increase speed to high, stopping occasionallyto scrape down bowl and whip to make a fluffy frosting, addinga couple of tablespoons of water (or coffee or cola) as requiredto achieve proper consistency. Butter cream should be whipped2-4 minutes.
  • To assemble: Gently unroll cake and usinga metal spatula, spread on chocolate butter cream. Re-roll intoa log. Trim ends (about a 1/2 inch on each end to make neat).Wrap snugly in parchment paper and place in freezer while makingchocolate glaze. Before glazing, let cake warm close to roomtemperature.
  • Chocolate Glaze: Melt chocolate chipsin the microwave (on HIGH 2 to 3 minutes). Stir chocolate tomake smooth. Spread over chilled cake (using a pastry brush orsmall metal spatula). Coat as evenly as possible. (If cake istoo cold, chocolate will set very quickly and be hard to spread- but it will still be fine). Garnish with chocolate shavingsand a dusting of Passover confectioner’s sugar or with toastedslivered almonds and confectioner’s sugar.

    Serves 8 to 10.

    Used with permission. Recipe from: TheBaker Boulanger – Seasonal Table, by Marcy Goldman.


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