Chocolate Soufflé Roll

(Dairy or Pareve)

Joan Nathan

Food Editor's Notes:

Joan Nathan is just about the most well known Jewish cook in America. This is one of her most popular recipes, a cake designed for Passover, but delicious enough to serve year-round. It is sweet and chocolatey, but light and elegant. Even if you serve multiple desserts at your seder, everyone will want a slice of this one.

Cake Ingredients

7 ounces dark, good-quality semisweet chocolate
4 tablespoons strong coffee
7 eggs, separated
3/4 cup sugar
2 tablespoons cocoa

Ingredients for Mocha Cream Filling (see Note below)

9 tablespoons pareve margarine
3/4 cup very fine sugar
3 ounces semisweet chocolate
2 tablespoons strong coffee
2 eggs
Confectioners’ sugar
Shaved chocolate for garnish

Food Editor's Note:

If you prefer to use a pareve filling without eggs, try 1 cup (2 sticks) unsalted margarine, 1/2 cup cocoa, 2-3 cups confectioners’ sugar, and 2-4 tablespoons warm water, coffee, or cola. There is a Passover confectioners’ sugar available in markets, which is made with potato starch instead of cornstarch.

Ingredients for Whipped Cream Filling

1 1/2 cups heavy cream
1 teaspoon vanilla or rum
2 teaspoons confectioners’ sugar
Shaved chocolate for garnish

Joan Nathan is the author of many Jewish cookbooks, including The Jewish Holiday Kitchen, The Children’s Jewish Holiday Kitchen, The Jewish Holiday Baker, Jewish Cooking in America, and her newest book, The Foods of Modern Israel (Alfred A. Knopf).