05/09/2026
GIVEAWAY & RECIPE
Zabar's Housewares Giveaway & Recipe from Tracey Zabar!
Zabar's 2nd Floor Housewares Mezzanine is a UWS treasure with kitchen must-haves, gadgets galore, surprise goodies and unique finds. We're giving away a baking kit today, which is the perfect pairing with Tracey Zabar's Ganache Roll. Enter to win! Recipe below!
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Winner selected on 5/14/26 and notified ONLY through Zabar’s verified account ()
Must be 18+ and a U.S. resident
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Winner will be randomly selected on May 15, 2026.
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Contest ends at 11:59 PM EDT on 5/14/2026
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Tracey Zabar’s Chocolate Roll
Adapted from Sweet Little Cakes from Mrs. Zabar’s Bakeshop by Tracey Zabar (Rizzoli
Publishing)
Make this amazing cake for someone you love. It’s rich and sweet and perfect for a celebration.
makes one 8-inch roll (serves 4)
4 ounces semisweet chocolate, chopped
4 large eggs, separated
1⁄2 cup granulated sugar, divided
1 tablespoon finely grated orange zest
1/8 teaspoon cream of tartar
Pinch of table salt
2 tablespoons raspberry or cherry preserves, for finishing
Cinnamon-scented Whipped Cream, recipe follows
12 raspberries, for finishing Ganache, recipe follows
Multicolored candy sequins or sprinkles, for sprinkling
Preheat the oven to 350°F. Line a quarter sheet pan with parchment paper and set aside. In the top of a double boiler, melt the chocolate. Remove the top from the heat and let cool for 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, mix the 4 yolks, 1⁄4 cup of the granulated sugar, and the orange zest until the mixture is thickened and light in color. Fold in the cooled melted chocolate and set aside.
In the clean bowl of your stand mixer fitted with the whisk attachment, mix the 4 egg whites, cream of tartar, and salt until foamy. Slowly add the remaining 1⁄4 cup granulated sugar and beat until stiff peaks form. With a silicone spatula, gently fold the whites into the chocolate batter.
Gently spread the batter in an even layer on the prepared pan, and bake until set, about 15 minutes. Spread a clean, damp flat weave kitchen towel on top of the cake and cool completely in the pan.
Remove the kitchen towel and spread the preserves on the cooled cake in an even layer. Spread about two thirds of the whipped cream on top of the preserves, then sprinkle raspberries on top of the whipped cream. Roll up the cake like you would a jellyroll, using the parchment. Place the cake wrapped in parchment, seam side down, on a sheet pan and refrigerate for 15 minutes.
Discard the parchment. Spread the ganache over the cake, then pipe the remaining whipped cream on top of the cake, and sprinkle with candied sequins.
Ganache
4 ounces dark chocolate, chopped
6 tablespoons heavy cream
2 tablespoons light corn syrup
Place the chocolate in a medium heatproof bowl and set aside. Place the cream in a small saucepan and heat just until bubbles form around the edges (do not boil). Pour the hot cream over the chocolate, let sit for 10 minutes, then stir. Add the corn syrup and stir until smooth.
Cinnamon-scented Whipped Cream
¾ cup heavy cup cream
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon pure vanilla extract
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and cream of tartar until soft peaks form. Slowly add the granulated sugar and cinnamon, then the vanilla, and whip until stiff peaks form.
