Tuesday, Feb 20, 2024

Rosh Hashanah Dessert: Chocolate Log Cake with Pomegranate Filling

Yes this dessert has many steps. Yes each step is important (so don’t cut corners if you want the cake to be fluffy and then roll nicely). But if you take the time to make it, you and those you serve will be WOWED by the looks and taste. You may find that you will have to make it again and again!!

Ingredients:

For the cake:

2/3 C. flour

1/2 tsp. baking powder

1/2 tsp. salt

5 eggs

3/4 C. white sugar

2 oz. baking chocolate

2 T. water

2 T. coffee liqueur

2 T. sugar

¼ tsp. baking soda

For the pomegranate cream:

4 oz. pareve cream cheese

1/2 C. pomegranate juice

1/2 C. confection sugar

Pinch salt

1- 8 oz. container whip topping defrosted

For the chocolate topping:

12 oz. chocolate

1/2 C. margarine

Directions:

Preheat oven to 350°. Line a half sized (10×15) cookie sheet with parchment paper, cut to size and light oil the sides. Prepare another sheet of parchment the same size and set aside on top of a dish towel.

Sift together flour, baking powder and salt. Set aside.

In an electric mixer beat eggs on high speed until light in color and fluffy. Slowly add sugar and beat another minute or 2 until thickens. While eggs are beating, in a small bowl melt chocolate and add the rest of the ingredients to the bowl of chocolate and mix well.

When eggs are ready, fold in flour mixture very gently until all flour is combined. Fold in chocolate and pour into prepared pan and spread into corners. Bake for 18-20 minutes until tester comes out clean. Immediately turnout cake onto dish towel (try to place it as best as possible lined up with the parchment paper). While still hot roll up the cake tightly (but be careful not to flatten it too much) with towel and set aside to cool.

For the cream: Whip up the whip. While that’s going, in a medium bowl combine the rest of ingredients using a whisk. Fold in whip and refrigerate until ready to use. When completely cool, slowly unroll cake and remove top parchment. Softly spread a 1/2” layer of cream all over cake. Roll up cake carefully and place in freezer for 1 hour to firm up and set.

For the chocolate topping: Melt the chocolate and margarine together in microwave on medium for 4 minutes stirring every 30 seconds. Pour melted chocolate over cake slowly trying to cover top and all sides.

Keep frozen until 1 hour before serving.

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