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4 eggs separated
5 tbsp sugar
1 tsp vanilla
1 tbsp cocoa
3 tbsp flour or 1 1/2 tbsp potato starch

1 container frozen dessert whip
crushed Viennese Crunch or candied almonds

1 pound chocolate
2 sticks margarine

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  2. 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.
  3. Spread butter onto prepared baking sheet. Bake for 15 minutes. Cool.
  4. Prepare the filling.
  5. 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.
  6. 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.
  7. 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.
  8. Keep refrigerated or frozen until ready to serve.
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