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5 eggs; separated
Grease a jellyroll pan and line with waxed paper. Grease the paper.
Beat egg whites and salt to soft peaks. Add sugar gradually, beating until stiff.
Beat yolks and vanilla until thick. Fold into whites with the cocoa. Spread in pan.
Bake 20 minutes at 350°F.
Turn out immediately onto towel sprinkled with powdered sugar, and peel off paper. Cool 15 minutes. Cut into quarters. Spread each one with whipped cream and stack. Decorate with chocolate shot or curls or nuts.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 170 Calories (kcal); 11g Total Fat; (58% calories from fat); 4g Protein; 15g Carbohydrate; 126mg Cholesterol; 144mg Sodium
1/2 teaspoon salt
1 cup powdered sugar
1/3 cup cocoa
1-1/2 teaspoons vanilla
1 cup pareve whipping cream; (or regular) whipped
chocolate shot, chocolate curls or nuts
Can also be made as a jellyroll.
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates