• 1/2 tsp. instant coffee
• 3 Tbs. warm water
• 1/2 lb. semisweet Passover chocolate, melted
• 5 large eggs, separated
• 1 cup sugar
• 2 tsp. Passover vanilla extract
• 3 ounces bittersweet Passover chocolate
• 1/2 cup Passover margarine
• 1/2 cup superfine sugar
• 2 eggs
• 2 Tbs. Passover cocoa
• waxed paper

Preheat oven to 375°F. Oil a jelly roll pan with cooking oil or nonstick Passover spray. Cut waxed paper to line pan with a 1 inch overlap on each side. Oil or spray the paper. Dissolve coffee in warm water and stir into melted chocolate. Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved. Add half the vanilla. Blend in cooled chocolate mixture. Beat 5 egg whites until stiff but not dry and fold into chocolate. Spread batter onto oiled jelly roll pan and bake 5 minutes. Reduce oven to 350°F and bake 10 minutes more or until a toothpick inserted in center comes out clean.

While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat. Set aside to cool. Place margarine in a bowl and beat until creamy. Add superfine sugar and continue beating until light and fluffy. Add cooled chocolate and remaining vanilla and mix well. Add remaining eggs one at a time, beating well after each addition until mixture is smooth. Refrigerate until slightly firm.

Wet a dish towel, wring it dry, and cover the chocolate roll 10-20 minutes. Flip cake onto two pieces of overlapping sheets of waxed paper dusted with cocoa. Fill with chocolate filling and roll lengthwise. Refrigerate or freeze until ready to serve.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 394, fat 20.6g, 45% calories from fat, cholesterol 178mg, protein 6.8g, carbohydrates 50.9g, fiber 2.2g, sugar 47.7g, sodium 170mg, diet points 9.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.8, Fat: 3.1, Sugar: 3.0, Very lean meat protein: 0.0

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