Kosher Chocolate Roll - cooking recipe

Ingredients

1/2 teaspoon instant coffee
3 tablespoons warm water
1/2 lb passover semisweet chocolate, melted
5 large eggs, separated
1 cup sugar
2 teaspoons passover vanilla extract
3 ounces passover bittersweet chocolate
1/2 cup passover margarine
1/2 cup superfine sugar
2 eggs
2 tablespoons passover cocoa
wax paper

Preparation

Preheat oven to 375\u00b0F.
Oil a jelly roll pan with cooking oil or nonstick Passover spray.
Cut waxed paper to line pan with a 1\" overlap on each side.
Oil or spray the paper.
Dissolve coffee in warm water and stir into melted chocolate.
Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved.
Add half the vanilla.
Blend in cooled chocolate mixture.
Beat 5 egg whites until stiff but not dry and fold into chocolate.
Spread batter onto oiled jelly roll pan and bake 5 minutes.
Reduce oven to 350\u00b0F and bake 10 minutes more or until a toothpick inserted comes out clean.
While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat.
Set aside to cool.
Place margarine in a bowl and beat until creamy.
Add superfine sugar and continue beating until light and fluffy.
Add cooled chocolate and remaining vanilla and mix well.
Add remaining eggs one at a time, beating well after each addition until mixture is smooth.
Refrigerate until slightly firm.
Wet a dish towel, wring it dry and cover the chocolate roll 10-20 minutes.
Flip cake onto 2 pieces of overlapping sheets of waxed paper dusted with cocoa.
Fill with chocolate filling and roll lengthwise.
Refrigerate or freeze until ready to serve.