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 1
cup
Whipping cream 2
tablespoons
Creme de menthe 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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