RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2148
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| Recipe Name: |
Orange Chocolate Roll (KP) |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.80
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
8 Ounce(wt)s chocolate, baking, semi-sweet
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Directions:
Grease a 15 x 10 jelly roll pan and line it with waxed paper.
Melt the chocolate over very low heat and allow to cool for 10 minutes.
Beat the egg whites until stiff peaks form. Gradually add the sugar white still beating.
Beat the egg yolks and add to the chocolate. Add the cocoa, matzo meal, orange juice and zest and half the liqueur, folding until combined.
Carefully fold the egg whites into the chocolate mixture.
Spread the batter onto the prepared pan. Bake for 20 to 25 minutes. Allow to cool in the pan for 10 minutes.
Invert the cake onto a clean cloth towel sprinkled with cocoa. Peel off the waxed paper and allow to cool completely for 30 minutes.
Whip the cream, adding the other half of the liqueur. Spread over cake, reserving half for topping. Roll carefully and "ice" with the remaining whipped cream.
Refrigerate. |
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| Nutrition per Serving: |
| Calories: |
283 |
Total Carbs: |
24.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
135.0 |
Fat: |
20.2 |
Protein: |
4.76 |
| Fiber: |
4.30 |
Sodium: |
45.30 |
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