French Chocolate Roll

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French Chocolate Roll

Written by Cheryl

Friday, 03 April 2009 19:20

Now don't let the idea of this scare you. Once you have made a roll you will realize just how easy it really is. Think giant Little Debbie......

6 Squares Semi Sweet Chocolate

2 Tablespoons Coffee (you can use water, coffee is better tho)

1 Teaspoon Vanilla

6 Seperated Eggs

1/8 Teaspoon Salt

3/4 Cup Sugar

4 1/2 Tablespoons Unsweetened Cocoa- this will be divided

4 1/2 Tablespoons Powdered Sugar- this will be divided

1 1/2 Cups Heavy Cream

Chocolate Shavings

Directions:

1. Preheat oven to 350 degrees

2. Grease a 15 x 10 Jelly Roll Pan (it's only about 1 inch tall) Line this with Wax Paper and be sure it extends 3 inches over the narrow ends

3. In top of double boiler over hot water- or very carefully in the microwave at 50% power melt the Chocolate in the Coffee

4. Remove from the heat and stir in the Vanilla till smooth- set aside to cool

5. In a large bowl beat the Egg Whites with the salt till they hold a soft peak, add Sugar 1 Tablespoon at a time, beating well after each till you have stiff shiny peaks....

6. Stir the Egg Yolks to break them up a bit and stir the Chocolate into the Egg Yolks till blended

7. Fold a fourth of the Egg White Mixture into the Chocolate mixture till no streaks remain then add this to the remaining Egg Whites and GENTLY fold in till well mixed

8. Pour this into your prepared pan and spread it evenly

9. Bake on the middle rack for 16 - 18 minutes or till top is firm

10. Remove from the oven and let cool in the pan and then run a knife around the edges to loosen the cake

11. Onto a clean kitchen towel, sift 2 tablespoons Cocoa and 2 Tablespoons Powdered Sugar

12. Invert the pan onto the towel and peel off the wax paper - let cool completely

13. Beat 1 Cup of the Heavy Cream with 1 Tablespoon each of the Cocoa and the Powdered Sugar till stiff

14. Spread to within 1" of the edges

15. Now starting on the long side, lift edge and roll up, using the towel to help you roll it

16. Trim off the ends and put on a sheet of aluminum foil seam side down and chill in fridge overnight

17. Next morning, place seam side down on a pretty pretty plate

18. Beat 1/2 cup of the Heavy Cream with 1 1/2 Tablespoons of both the Cocoa and Powdered Sugar till mixture is stiff

19. Dollop this on top of your roll and sprinkle with Chocolate Shavings or a little Cocoa

I know there seem to be a lot of steps but its really very simple cake and makes a simply stunning presentation and its a very light dessert. A great ending for a heavy meal. Also wonderful served with Strawberrys.

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