High Holy Days Recipes

Stacy Kirchheimer's Chocolate Flourless Cool Whip Cake

First Step-Make the cake!

• Preheat oven to 350 convection. Use spray oil and spray a 15 by 10 rectangular pan that is about 1 inch shallow. Place parchment paper over the pan letting it hang over the edge by 2 inches.
• Melt 6oz of bittersweet chocolate with 1 tbs of water in a small saucepan over low heat.
• While that is cooling- Beat 6 egg yolks only with 1⁄3 cup of sugar and 1⁄4 teaspoon of salt. Beat until it is a pale yellow color.
• Fold in melted chocolate.
• Now beat 6 egg whites at a high speed. Gradually add 1⁄3 cup of sugar until stiff peaks form.
• Fold the whites into the chocolate/yolk mixture, and place on the baking pan lined with parchment paper.
• Bake at 350 for about 15 to 18 min.
• Have cake completely cool.
• Flip cake when cool so it is upside down. Gently peel the parchment paper off and dust the top with cocoa powder through a sieve.
• Now spread cool whip over the entire cake.
• Starting at one end, roll the cake until it looks like an old fashioned ho ho we would eat as kids!
• Place in the frig and enjoy! It is so light and delicious!