Chocolate Roll
6 |
egg whites - room temperature | |
| 60 | ml | granulated sugar |
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| 6 | egg yolks | |
| 125 | ml | granulated sugar |
| 100 | ml | cocoa |
| 2 | ml | vanilla |
Directions-
Line greased 10x5" [25x38cm] 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 degrees farenheit (180 degrees celcius) oven or 15 to 20 minutes until an inserted toothpick comes out clean. Sift icing (confectioner's) sugar over a tea towel. Peel off paper. Starting at narrow end, woll towel and cake up together to cool. When cool, unroll and spread filling.
FILLING:
| 150 | ml | semisweet chocolate chips |
| 30 | ml | water |
| 375 | ml | whipping cream |
Melt chips and water together over hot water. Spread over cake.
Whip cream until stiff. Spread over chocolate layer, saving a bit to garnish top with a few dabs. Roll.
Jacqueline N