Chocolate Roll
- 5 large eggs
- 3/4 cup sugar
- 6 ounces sweet dark chocolate (preferably Baker's German)
- 3 tablespoons cold water
- Cocoa, for dusting
- 1 cup whipping cream
- 1/4 cup or less confectioners' sugar, to taste
- 1 to 2 teaspoons vanilla, to taste
- Preheat the oven to 350 degrees F.
- Grease a 9 1/2 by 13 1/2 by 3/4-inch pan.
- Cut waxed paper width of pan plus 5 inches in length.
- Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan.
- Grease the paper.
- Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
- Break chocolate into pieces and place in medium saucepan with the water.
- Melt over hot (not boiling) and let cool.
- Using clean beaters, beat the egg whites until stiff.
- Stir the chocolate into the yolks and fold in the beaten egg whites.
- Gently combine.
- To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
- Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes.
- Shut off the oven and bake 5 minutes more.
- Practice will tell you if the timing is right.
- Remove from the oven and cover top with a dishtowel wrung out in cold water.
- Stretch the cloth tight and tuck under the pan.
- Cool, and refrigerate 1 hour.
- Remove the cloth carefully and loosen edges with knife.
- Dust top heavily and completely with cocoa.
- Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom.
- Turn out cake on bottom end of paper and carefully pull off the waxed paper.
- Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken.
- Beat until stiff.
- Spread the cake with the whipped cream, with less towards the top.
- Roll the cake from bottom, the long side forward, using the waxed paper to roll it.
- When rolled, the paper should be all around it so you can mold it with your hands as you finish.
- Put on a long wooden board to chill for a few hours.
- When ready to serve, open the paper and cut off along side with the tip of a knife.
- If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.
eggs, sugar, sweet dark chocolate, cold water, cocoa, whipping cream, sugar, vanilla
Taken from www.foodnetwork.com/recipes/chocolate-roll-recipe.html (may not work)