CAKE:
4 eggs separated
5 tbsp sugar
1 tsp vanilla
1 tbsp cocoa
3 tbsp flour or 1 1/2 tbsp potato starch
FILLING:
1 container frozen dessert whip
crushed Viennese Crunch or candied almonds
vanilla
GLAZE:
1 pound chocolate
2 sticks margarine
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- In a separate bowl, beat egg yolks and vanilla with sugar until thick and lemon-colored. Add flour and cocoa to yolks and mix until well combined. Gently fold in egg whites mixture.
- Spread butter onto prepared baking sheet. Bake for 15 minutes. Cool.
- Prepare the filling.
- Invert cake onto your work surface. Carefully peel away parchment paper. Spread filing onto cake. Cut the cake vertically into 3 long strips. Roll each strip so that you have three long narrow logs. Cut each log into six 2-inch pieces. Freeze for at least 2 hours until yodels are frozen.
- Prepare the glaze: Line a baking sheet with parchment paper. Melt chocolate and margarine in a double boiler. Stick skewer or fork into yodels, one at a time, and dip into chocolate to coat. Place coated yodels onto prepared baking sheet.
- When glaze has set and hardened, melt chocolate in a double boiler. Put melted chocolate into a ziplock bag, and cut a small hole in one corner and drizzle chocolate onto each yodel.
- Keep refrigerated or frozen until ready to serve.