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Parve
Medium
2 Hours
Diets 
If you’ve been following this column for a while, you’ve probably noticed that I generally gravitate toward simple, one-bowl, no-mixer type recipes. Yet there is a time and place for something a bit more complicated, and while this recipe involves many more steps and bowls than my usual recipes, it’s still a great treat to make for an occasion, or to send as a gift. Enjoy! Yields 24
4 large eggs, separated
2/3 cup sugar, divided
1 teaspoon vanilla extract
1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
3 tablespoons oil
1/2 cup Glicks Flour
3 tablespoons Gefen Cocoa Powder, plus more for dusting
1 teaspoon baking powder
pinch salt
1 cup whipping cream
3 tablespoons Gefen Confectioners’ Sugar
1 teaspoon vanilla extract
2 tablespoons marshmallow fluff (optional)
2 3 and 1.2-ounce (100-gram) bars good-quality dark chocolate
2 teaspoons Gefen Light Corn Syrup
1 cup whipping cream
white chocolate, for garnish (optional)
crushed nuts, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12×17-inch (30×43-centimeter) baking sheet with Gefen Parchment Paper and spray well with cooking spray.
In the bowl of a mixer, beat egg whites with 1/3 cup sugar until stiff peaks form. Transfer egg whites to another bowl and set aside.
In the mixer bowl, beat egg yolks, remaining 1/3 cup sugar, and vanilla extract until pale and creamy. Add coffee and oil and sift in the flour, baking powder, and cocoa. Mix until well combined.
Using a rubber spatula, gently fold in egg whites. Make sure to fully incorporate whites with chocolate batter, but do not overmix. Spread batter evenly over the baking sheet and bake for 10 minutes.
While the cake bakes, lay a clean dishtowel on the counter and lightly dust it with cocoa powder.
When the cake is baked, remove it from the oven, run a knife around the edge of the pan to loosen the cake, and gently flip over onto the dishtowel. Tightly roll up the cake along the long side (along with the parchment paper) and set aside to cool.
In the bowl of a mixer, beat whipping cream with sugar and vanilla until stiff peaks form, then add Marshmallow Fluff, if using.
When the cake is cool, unroll it, remove the parchment paper, and spread the cake evenly with cream.
Slice the cake into thirds along the length. Roll each strip tightly and slice each long roll into eight pieces. If you have a wire cooling rack, place it over a baking sheet and line the cake rolls on the rack. Store cake in the refrigerator while you prepare the ganache topping.
Chop chocolate finely and place with corn syrup in a medium bowl. Heat cream in a small saucepan just until bubbles begin to appear at the surface — do not allow it to come to a boil.
Pour cream over the chocolate, let it sit for two to three minutes, and then stir until completely smooth.
Pour ganache all over each cake roll. Garnish with drizzled white chocolate, some extra cream filling, or crushed nuts. Refrigerate for at least one hour before serving.
Photography by Saraizel Senderovits
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