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Ingredients
| eggs: 6 (whites//room temperature) |
| granulated sugar: 1/4 cup |
| eggs: 6 (yolks) |
| granulated sugar: 1/2 cup |
| unsweetened cocoa powder (sifted): 6 Tbl |
| vanilla extract: 1/2 tsp |
| semisweet chocolate chips (chips): 2/3 cup |
| water: 2 Tbl |
| light whipping cream (fluid): 1 1/2 cups |
Chocolate Roll
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Line greased 10x15 inch jelly roll pan with waxed paper.
- Beat egg whites until soft peaks form.
- Add sugar and beat until stiff.
- Beat egg yolks with sugar until lemon colored and light.
- Beat in cocoa and vanilla.
- Fold into egg whites.
- Spread into prepared pan.
- Bake in 350 degree F.
- oven for 15 to 20 minutes until an inserted toothpick comes out clean.
- Sift icing (confectioner's) sugar over a clean tea towel.
- Turn cake out on top of towel.
- Peel off paper.
- Starting at narrow end, roll towel and cake up toegether to cool.
- When cool, unroll and spread with filling.
- Filling: Melt chips and water together over low heat.
- Spread over cake.
- Whip cream until stiff.
- Spread over chocolate layer, saving some to garnish top with a few dabs.
- Roll.
- Refrigerate until serving.
- Cut into slices to serve.