Everyone’s favorite part of a special meal is…dessert. These desserts are real winners – the presentation is beautiful and the taste is amazing...and all I can say is that they are “T, T, &T” (tried and tested and tasted, too!) for many, many years…

World Famous Chocolate Cake Mousse Rolls

(Makes two large rolls)

  • 10 eggs, separated
  • 1 & 1/2 cups sugar
  • 3 tablespoons potato starch
  • 6 tablespoons cocoa
  • 2 tablespoons vanilla

Beat egg whites. Set aside. Beat the yolks in a separate bowl with the sugar until thickened. Add in the potato starch and cocoa and mix the yolks again; add in the vanilla. Fold in the beaten egg whites that you set aside from before.

Take out two kitchen towels, run them under water, and squeeze them out as much as possible. Lay them out on the counter in preparation for the cake rolls.

Grease and line two jelly roll pans with parchment baking paper, and grease the paper also.

Pour the batter into the two jelly roll pans, dividing the batter evenly between them both.

Bake at 375°F / 190°C for 15 minutes.

Check with a toothpick in the middle of the cake to see that it is done.

As soon as they are done, remove the cakes from the oven and immediately flip them out, cake side down, onto the waiting towels.

Peel off the baking paper carefully, and roll up the cakes, in the towel, jelly roll style.

Let them cool for 30 minutes in this position.

 

After the cakes have cooled off completely, carefully open them up and fill them with the mousse filling listed below.

These are the steps for filling the rolls:

Prepare a large sheet of foil, one per roll. Place a large piece of saran wrap on the foil. Unroll the cake rolls directly onto this. Fill, roll up with the help of the saran wrap, and cover gently. Freeze flat, immediately, until hard.

Later you may frost the rolls with the following:

Option one: Glaze/frosting from Chocolate Brownie recipe listed above.

Option two: Melt 100 grams hard chocolate together with 2 tablespoons of oil. Spread over rolls, slice when set and serve.

Grated chocolate bits, ground nuts, coconut, powdered sugar can be sprinkled on top of the frosted rolls according to your taste while the melted chocolate or glaze is still wet.

Delicious!

And here’s the recipe for the actual mousse part of these rolls:

Mommy's Famous Chocolate Mousse

  • 8 eggs separated
  • 8 oz. semi-sweet chocolate
  • 1 T. instant coffee +1/4 cup boiling water
  • 2/3 cup sugar
  • 1 tsp. vanilla

Melt chocolate in double boiler, then add the coffee that was placed in the hot water. Stir together. In a separate bowl, beat egg whites until very stiff. In another separate bowl, beat the yolks until thick, while adding the sugar to the yolks gradually during the beating process. Add chocolate mixture and the vanilla to yolks. Fold both mixtures together. Refrigerate to firm it up.

Kiwi Ices

Photo by: Reuven Ansh

Serves 4-6

  • 8 ripe kiwis, peeled and washed
  • 3/4 cup seltzer
  • 1 & 2/3 cup sugar syrup **see recipe below

Blend all ingredients together until smooth. Pour this out into a plastic container and freeze it flat. After about 4-6 hours, when still partially frozen, but it into the blender again and reprocess it. Refreeze until use. Scoop into ball shapes and serve.

Recipe for the sugar syrup:

  • 4 cups sugar to 4 cups water

Boil this together, and mix constantly while doing so. After it has come to a boil, continue to simmer it for 10 minutes on a low flame. Cool and use as needed.

Rainbow Sherbet

Serves 12-15

  • 4 cups water
  • 2 cups sugar
  • 4 packages of different-colored jello
  • 8 cups orange juice

The day before assembling, prepare the sherbet layers. Take 1 cup water and ½ cup sugar and boil them together in a small saucepan. Mix in 1 package of jello. Immediately add 2 cups of orange juice and mix well. Place this in the freezer in a flat plastic container to freeze overnight. Repeat the instructions with the remaining packages of jello. There should be 4 separate containers in the freezer.

The next day, remove one container of frozen jello from the freezer and allow it to soften for 10 minutes. Beat it with a mixer until it is the consistency of sherbet.

Spread the sherbet in a 9x13-inch foil pan and place the pan in the freezer.

About ½ hour later, when that layer has rehardened somewhat, repeat this with a different color of jello, then spread this second layer on top of the first and refreeze again.

Continue this way until you have all four layers in the pan. Cover the pan with plastic wrap first and then with foil, making sure to seal the pan well. Freeze it overnight before serving. Serve either cut in rectangular pieces or scooped out into a dessert dish.

Chocolate Chip Cookies

This recipe is from Mrs. Rikva Thumim of Golders Green, London.

Makes about 45 cookies – or so. Hard to tell as they get eaten very quickly!

  • 2 cups sugar
  • 2 eggs
  • 1 cup oil
  • 2 packets, about 2 T. vanilla sugar
  • 3¼ cups / 400 grams very finely ground almonds, also called ‘almond flour’(almost flour-like consistency)
  • 1 cup potato starch
  • 1¼ cups / 10 oz. chocolate chips

Preheat the oven to 350°F / 180°C.

Cream together the sugar, eggs, and oil. Add in the vanilla, almonds, potato starch, and chocolate chips. Mix well.

Freeze the batter for 10 minutes to make it easier to form the cookies. It will be oily, but this is normal.

Make small balls out of the batter using your hands or a mini ice cream scooper.

Place them on a parchment-baking paper- lined tray. DO NOT flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they got.

Bake them for 12 minutes, until they are lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some

for later, and yes, these do freeze well!

Enjoy your Pesach!

All the best,
Tamar Ansh

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