Pesach Cheese Rollad

• 6 Eggs Separated
• 6 tablespoon/s Sugar
• 5 tablespoon/s Potato Starch
• 1 tablespoon/s Sifted Cocoa
• 2 teaspoon/s Oil
• 3/4 cup/s Whipped Cream Cheese
• 3/4 cup/s Sugar
• 3 1/2 ounce/s Milk Chocolate
• 7 ounce/s White Chocolate
• 1 teaspoon/s Coffee
• 6 teaspoon/s Water

1. Cake
2. Beat egg whites in a mixer gradually adding sugar. Continue beating until peaks form. In a separate bowl, mix the egg yolks, potato starch, cocoa and oil. Fold in the beaten egg whites. Pour the batter into a parchment lined baking sheet. Bake for 20 minutes at 350.
3. While the cake is baking, spread out a clean kitchen towel and sprinkle it with potato starch. When the cake is ready remove from oven and invert onto the towel and peel off parchment paper. Starting from one short edge, roll up the cake and the towel together like jelly roll. Set aside to cool.
4. Filing
5. Mix the whipped cream and sugar until they are well combined. set aside. Melt the milk chocolate. Unroll the cake and spread melted chocolate over cake. Smear the whipped cream mixture over the melted chocolate. re-roll up jelly roll style.
6. Topping:
7. Melt the white chocolate gently. dilute the coffee in water and add it to the melted chocolate. stir to obtain a smooth consistency. Pour over the cake. Freeze.
8. Before serving drizzle some melted chocolate over the top and partially defrost.

eggs, sugar, starch, cocoa, oil, cream cheese, sugar, milk chocolate, white chocolate, coffee, water

Taken from www.epicurious.com/recipes/member/views/pesach-cheese-rollad-52788191 (may not work)