Chocolate roll cake for Passover Eve
– 4 tablespoons white sugar
– 2 tablespoons cocoa powder
– 5 tablespoons potato starch
– 1 container whipping cream
– 1 package instant vanilla pudding mix
– Handful of sliced fresh strawberries or other fruits
Instructions:
Preheat oven to 180°C (355°F). Line a low-rimmed baking sheet with parchment paper for easier removal.
In a stand mixer, beat the eggs and sugar on high speed until light, fluffy and pale. Lower the speed and gently mix in the cocoa and potato starch until just combined. Pour the batter onto the lined baking sheet and bake for 12–15 minutes, until the cake is springy to the touch.
While the cake is baking, prepare a clean work surface with a large kitchen towel. Place a second sheet of parchment paper on top and generously dust it with powdered sugar.
Once the cake is out of the oven, carefully invert it onto the sugared parchment. Gently peel off the baking paper from the bottom (now facing up), especially around the edges. Dust the top with more powdered sugar, then roll the cake up together with the paper and towel. Let it cool rolled up.
Whip the cream, milk and instant pudding mix together until you get a thick, stable cream.
Unroll the cooled cake and spread the filling evenly. Re-roll with the seam side down. Dust with powdered sugar, drizzle with melted chocolate and top with fresh fruit. Slice and serve.
