Pesach Yodel Cake

For the Cake:

Melt chocolate with margarine. Mix till smooth. 

Set aside.

Whip the whites till stiff

Add the chocolate to the egg yolks with the sugar and mix till smooth.

Gently FOLD the chocolate mixture into the whites – you want to try to keep it as airy as possible. 

Then Spread it on to a parchment lined baking sheet and bake on 350F for 25 minutes until cake is done. 

Take out of oven and let cool on counter for 29 minutes. After cooling for a bit while it’s still warm, you will want to roll the cake just so it will be easy to roll when you’re ready to fold. 

For the Cream Inside:

You can add a bit of sugar in the whip if you like it sweeter but I prefer it plain. 

Whip and then spread onto the chocolate cake. 

Roll and then freeze for an hour or 2 

For the Chocolate Glaze:

Melt and whisk till smooth and then pour over your frozen yodel cake.

Stick in the freezer and keep frozen till 30 minutes before serving.