A delicious chocolate ‘log’ with a rich, dark flavor. Great for holiday parties or a splendid finish to a euro-style dinner.
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INGREDIENTS
CAKE
6 eggs, separated, room temperature
1 C confectioner’s sugar,
1/8 tsp salt
cocoa
CHOCOLATE ICING
3 ounces semi sweet chocolate
1 T butter
1 T light corn syrup
CREAM FILING
1 ½ C Heavy Cream
¼ C confectioner’s sugar
DIRECTIONS
1) Preheat oven to 400 degrees. Grease 15.5 x 10.5 inch jelly roll pan; line bottom of pan with waxed paper. Grease and flour paper.
2) In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in ½ C confectioner’s sugar, beating thoroughly after each addition. Continue beating eggs until the egg whites stand in stiff, glossy peaks. Set aside.
3) In small bowl with same beaters and with mixer at high speed, beat egg yolks until thick and lemon colored. Reduce speed to low; beat in salt, ½ C confectioner’s sugar and 3 T cocoa, occasionally scraping bowl with rubber spatula. With wire whisk or rubber spatula, gently fold yolk mixture into beaten whites just until the mixture is blended.
4) Spread batter evenly in pan and bake 15 minutes or until top springs back when lightly touched with finger. Prepare a clean cloth towel by sprinkling it with cocoa.
5) When cake is done, with small spatula immediately loosen edges from side of pan; invert cake onto prepared towel. Gently peel waxed paper from bottom of cake. Roll towel with cake from narrow end, jelly roll fashion. Cool completely, placing it seam side down on wire rack. Meanwhile, prepare cream filling.
6) When cake is cool, unroll from towel. Evenly spread cream filling on cake almost to edges. Starting at same narrow end, roll up cake without the towel this time. Place the cake, seam side down on platter.
7) Prepare chocolate icing. Spread icing over top and down sides of roll.
Cream Filing
In medium bowl with mixer at medium speed, beat 1 ½ C heavy or whipping cream and ½ C confectioner’s sugar until stiff peaks form.
Chocolate Icing
In double boiler over hot, not boiling, water, melt 3 ounces semi sweet chocolate pieces with 1 T butter; remove from heat; then beat in 1 T light corn syrup and 3 T milk until smooth.
