Author: Adapted (very slightly) from Joan Nathan's 'The Jewish Holiday Kitchen'
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8-10
A flourless treat with an airy texture and rich chocolate flavor.
Ingredients
FOR THE CHOCOLATE ROLL:
7 oz good-quality semisweet chocolate
4 tbsp strong coffee
7 eggs, separated
¾ cup sugar
2 tbsp sweetened cocoa powder
FOR THE WHIPPED CREAM FILLING:
1½ cups heavy cream
1 tsp vanilla extract
2 tsp confectioners' sugar + extra for dusting
Instructions
For the chocolate roll:
Preheat oven to 350°F. Grease a 10x15-inch jelly-roll pan or baking sheet with edges. Cover with greased wax paper.
In a double boiler, melt chocolate and coffee over hot water, stirring until chocolate is melted. Set aside and allow to cool slightly. Meanwhile, beat the egg yolks with ½ cup of the sugar until mixture is fluffy and pale yellow. Stir in the chocolate and coffee.
In a clean and dry bowl, beat the egg whites until soft peaks form. Add remaining ¼ cup sugar, beating gradually until stiff peaks form.
Gently fold the egg whites into the chocolate mixture just until blended. Pour batter in prepared pan and bake 15-20 minutes, or until the roll is cooked through and firm. Remove from oven and cool for 5 minutes, then place a damp towel over the roll and let cool completely at room temperature (this prevents the roll from drying out). Store in a cool place until ready to use.
For the whipped cream filling:
Just before you're reading to assemble the yodel, whip the cream with the vanilla and confectioners' sugar until soft peaks form.
To assemble: When you're ready to assemble the yodel, remove the towel from the roll and sprinkle with cocoa powder. Place an un-greased sheet of wax paper over the roll; holding the paper tight against the edges of the pan, flip the roll over. Remove the pan and the first piece of wax paper. Use a rubber spatula to spread the whipped cream filling over the flattened cake, then roll up carefully and quickly. If it cracks a bit, don't worry. Sprinkle the top of the cake with confectioners' sugar (which will cover any cracks), and enjoy! Store any leftovers in refrigerator.
Recipe by dramatic pancake at https://www.dramaticpancake.com/ray-giant-flourless-yodel/