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Dairy
Easy
1 Hour
Diets 
I’m delighted with this version of Yodels — you get the same delicious texture and taste, and you don’t have to bother with the rolling and dipping that makes preparing Yodels something I said I’d never do again! With the added bonus of a heavenly dairy flavor, you’ve got a quick way to bake a popular favorite!
Yields 20 bars
5 eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup Mishpacha Flour
1 tablespoon baking powder
1/4 cup Gefen Cocoa Powder
pinch salt
8 ounces (225 grams) heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1 tablespoon Gefen Cornstarch
4 ounces (110 grams) Elite Bittersweet Chocolate
2 ounces (55 grams) butter
1/2 teaspoon Gefen Corn Syrup
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Beat egg whites until stiff.
With the mixer on low speed, slowly add the egg yolks and the remaining ingredients and mix just until combined.
Pour batter onto a baking sheet lined with Gefen Parchment Paper and bake for 20 minutes, or until toothpick inserted comes out clean. Allow to cool.
Cut the cake in half in the width, leaving the parchment paper attached to the bottom.
Beat heavy cream until stiff. Add remaining ingredients and beat on low speed until incorporated.
Spread cream over one half of the cake.
Using the parchment paper to help you, flip the second half of the cake over the first to form a sandwich.
Bring all the ingredients to a boil in a small saucepan. Allow to cool for two minutes and pour over cake.
Freeze cake for 30 minutes.
For cake squares, use a sharp metal cookie cutter to cut even squares. For bars, slice evenly with a serrated knife using a gentle sawing motion.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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I’m assuming that I could sub Rich’s whip and margarine for a pareve version? (Though I’m sure the dairy is delish!)
You can use Rich’s Whip or there are other non-dairy substitutes to heavy cream using coconut and such- you can find non-dairy substitutes to heavy cream in almost any health food store.
Raquel you say pour batter onto a baking sheet but you dont give size is this a 15 x 10 baking sheet . please give size as this makes a difference. thanks also should we slice this while frozen or allow to thaw for awhile.?
I would suggest using a 9 x 13 size baking sheet and cutting the bars while frozen, or thawed for a little while.
I can’t find corn syrup around. How can I still make this recipe?
You could use any other liquid sweetener instead- maple syrup, agave etc.