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Chocolate Nut Torah Roulade

Chocolate Nut Torah Roulade — a community recipe on Potlikkr.

Ingredients

• 0.5 cup Sifted Cake Flour Lightly Spooned Into Measuring
• 0.25 cup Dutch Processed Cocoa
• 0.5 tsp Salt
• 2.0 Whole Eggs

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Method (preview)

1. 1

   This recipe is one of the most useful items in a lowfat repertoire. It can be used alone, as a frosting, or as a base for other frostings and fillings. In my last book, Passover Desserts, I recommended that the meringue be made by beating the eggs over simmering water. The National Egg Board now recommends that the eggs be stirred, rather than beaten because there is a small chance that the foamy part of the eggs will not reach a high enough temperature. I tried many times, in vain, to get the eggs to 160F, but each time they overcooked. Then I read Alice Medrich's book, Chocolate and the Art of Lowfat Desserts. Alice's method, below, is foolproof, and I always use it now. To make her meringue, Alice mixes the eggs with a smaller amount of sugar than I do. This makes a delicious, but fairly soft meringue. When made with cream of tartar, it will keep for several hours. I don't use cream of tartar, because it is not kosher. I also like to make my desserts at least one day ahead to allow for unforeseen circumstances. For these reasons, I use a higher proportion of sugar. This makes a stiffer, more marshmallowy meringue, but it is very stable and weeps very little, even after several days in the refrigerator.

2. 2

   Fill a large skillet with 1-inch of water. Bring the water to a simmer. In a small metal bowl, whisk the egg whites with the sugar and the room temperature water. Have a rubber scraper, instant-read thermometer, a timer, another mixing bowl and a beater near the stove.