The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
I met Leah Schapira online last year when she asked me to contribute a recipe to her website, CookKosher.com. Leah is a cookbook author, food columnist and recipe developer who enjoys taking simple, ordinary ingredients and transforming them into flavorful meals. I thought it would be fun to end our Passover Potluck event with a sweet treat, and Leah generously shared one of her favorites– a beautiful and creative Cheese Roulade with Caramel Chocolate Glaze. In addition to being kosher for Passover, it’s also gluten free when certified GF ingredients are used. Enjoy! ~ Tori
I’m Jewish, and my family is very stringent in regards to Passover food items. We don’t use many processed ingredients (honestly, KFP cereal has much to be desired) and we don’t buy any ready-made food. To feed a large family for eight days, we cook a lot of food and bake a lot of cakes, all from scratch (and I mean everything from scratch…from homemade mayo to freshly squeezed juice). One of the hardest things about Passover is the baking. If you use matzah meal (ground matzah), it’s easy to replace your all-year round flour with matzah meal. But if you don’t use matzah meal (moi), then your baking is limited to potato starch to bind your ingredients. Let me tell you something. Too much potato starch in a baked item isn’t very tasty.
In baking, I’ve found the best way to make good Passover baked goods, is 1. Add cocoa or chocolate (everything with chocolate is good!) 2. Use as little potato starch as possible.
We make this dairy cake as an alternative to all the meat meals we eat during the holiday. A slice of this cake with coffee is the ultimate breakfast. All I need is a good food magazine and I’m transported to a different place.
This recipe is from my cookbook Fresh & Easy Kosher Cooking. While I make this all year round, on Passover it always tastes better!
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- 6 eggs
- 6 tbsp sugar
- 5 tbsp potato starch, plus more for sprinkling
- 1 tbsp cocoa, sifted
- 2 tbsp oil
- 6 oz whipped cream cheese
- 3/4 cup sugar
- 1 bar (3 1/2 oz) milk chocolate
- 2 bars (3 1/2 oz) white chocolate
- 1 tsp instant coffee granules
- 1-2 tsp water
- Preheat oven to 350°F.
- In the bowl of a mixer, beat egg whites, gradually adding sugar, until peaks form. Fold in the yolks, flour, cocoa, and oil. Pour batter onto a baking sheet lined with parchment paper. Bake for 20 minutes.
- While cake is baking, spread out a clean kitchen towel onto the counter and sprinkle with potato starch.
- When the cake is finished baking, invert hot cake onto the prepared towel.
- Carefully peel off the baking paper.
- Starting from one edge, roll up the cake and the towel together, jellyroll style. Set aside and let cool.
- To prepare the filling, mix the whipped cream cheese and sugar until well combined. Set aside. Over a double boiler, melt the bar of milk chocolate. Unroll the cake and spread with a layer of melted chocolate. Smear cream cheese mixture over the melted chocolate. Roll up the cake.
- In a double boiler, melt white chocolate with coffee granules dissolved in water. Pour over cake.
- Freeze. To serve, defrost cake slightly, garnish with drizzled melted chocolate or hazelnuts, and slice.