Adorable bite-size versions of the classic Jewish yeast cake. Makes 46- 48 bites
Place warm water, yeast, and one teaspoon of the sugar into a large mixing bowl or the bowl of a stand mixer and let sit 10 minutes, until the mixture bubbles and thickens. Add the quarter cup of sugar, flour, salt, margarine, oil, egg and egg white. Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise one and a half hours.
Place the margarine into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
Preheat oven to 325 degrees Fahrenheit. Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake in batches.
Divide dough in half. On a large piece of Gefen Parchment Paper or other surface sprinkled with a little flour, roll each piece of dough into a nine- by 12-inch rectangle so that the 12-inch side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it.
Use a silicone spatula to spread half of the chocolate filling all the way to the edges. Sprinkle half of the chocolate chips all over the chocolate filling and roll up tightly the long way.
Cut into half-inch slices and place one into each of the muffin cups, cut side up. You will have about 24 slices.
Bake for 20 minutes, or until lightly golden. Repeat for the other dough. Serve warm or at room temperature.
Store covered at room temperature for up to four days or freeze for up to three months.