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Chocolatemint Cake Roll

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
1/2  cup  All-purpose flour
1/4  cup  Unsweetened cocoa powder
1  tablespoon  Baking powder
1/4  teaspoon  Salt
4    Egg yolks
1/2  teaspoon  Vanilla
1/3  cup  Sugar
4    Egg whites
1/2  cup  Sugar
    Sifted powdered sugar

FILLING
1  cup  Whipping cream
2  tablespoons  Creme de menthe

CHOCOLATE GLAZE
1/4  cup  Sugar
2  teaspoons  Cornstarch
1/3  cup  Water
1/2    Unsweetened baking chocolate squares
1/2  teaspoon  Vanilla

Directions:
1. Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside.

2. Stir together flour, cocoa powder, baking powder, and salt; set aside.

3. In a small mixer bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or till thick and lemon colored. Gradually add the 1/3 c sugar, beating till sugar dissolves. Thoroughly wash beaters.

4. In a large mixer bowl beat egg whites with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently.

5. Spread batter evenly in prepared pan. Bake in 375 oven for 12- 15 minutes or till wooden toothpick inserted in center comes out clean.

6. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with sifted powdered sugar. Starting with a narrow end, carefully roll the warm cake and towel up together. Cool cake, seam side down, on a wire rack.

7. Meanwhile, for filling, beat cream till soft peaks for; fold in creme de menthe. Unroll cake; spread the filling to within 1 inch of edges. Roll up cake and filling. Pour chocolate Glaze over top of cake roll, allowing it to drizzle down sides. Chill cake roll thoroughly.

8. Chocolate Glaze: In a small saucepan combine 1/4 c sugar and 2 tsp cornstarch. Stir in 1/3 c water; add 1/2 square unsweetend chocolate (1/2 oz), cut up. Cook and stir till the chocolate is melted and mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in 1/2 tsp vanilla.


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