* 6 large eggs, separated, and at room temperature * 3/4 cup sugar * 6 oz semisweet chocolate chips “Kosher for Passover” * 1/4 cup water * 2 Tablespoons unsweetened cocoa “Kosher for Passover” * 1 pint heavy cream “Kosher for Passover”
1. Preheat oven to 350° F. 2. In a large bowl, with an electric mixer at medium speed, beat the egg yolks and sugar until thick and lemon colored - about 5 minutes. 3. In the top of a double boiler, over hot water, melt the chocolate with the water. 4. Remove from heat and let cool. 5. When chocolate has cooled to room temperature, add it to the egg yolk mixture. 6. Thoroughly wash the beaters and bowl. 7. With the mixer at low speed, beat the egg whites until bubbles begin to form. 8. Turn mixer to high and continue beating until stiff. 9. Carefully fold the egg whites into the chocolate mixture. 10. Grease an l0"x15" jelly roll pan and line it with waxed paper. 11. Grease and flour the waxed paper with Passover cake meal. 12. Spread the batter evenly around the pan and bake at 350° F for 20 minutes. 13. Do not over bake. 14. Remove the pan from the oven and cover the cake with a lightly dampened linen dishtowel. 15. Leave the cloth on the cake for 15 minutes; it will draw out the heat so the cake will roll. 16. Place another lightly damp cloth on a flat surface and cover it with a piece of waxed paper that is 17" long. 17. Sprinkle the cocoa evenly over the waxed paper. 18. Invert the cake onto the cocoa covered paper. 19. Carefully peel off the waxed paper that the cake was baked with. 20. Place the cake on a long platter or a cookie sheet covered in aluminum foil. 21. Whip the cream until soft peaks form. 22. Spread 3/4 of the cream over the cake to within l" of all edges. 23. Roll the cake up lengthwise, removing the waxed paper as you roll. 24. Ice the cake, if desired, with remaining cream. 25. Refrigerate until serving.