Roll: Chocolate Mint Cake Roll
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1/2 cup self-rising flour
1/4 cup cocoa powder
4 egg yolks (reserve egg whites)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup sugar
Confectioners� sugar
1 cup heavy cream
1/2 teaspoon peppermint extract
Green food coloring
Chocolate Glaze (below) Recipe
Preheat oven to 375�F.� Grease a 15x10-inch jelly-roll pan; line with waxed paper.� Spray with non-stick vegetable spray. In a small bowl, combine flour and cocoa powder; set aside. In a medium bowl, beat egg yolks and vanilla until thick and lemon-colored.� Gradually beat in sugar.
In a large mixing bowl, beat reserved egg whites with cream of tartar until soft peaks form.� Gradually beat in sugar until stiff peaks form.� Fold egg yolk mixture into egg whites.� Sprinkle flour mixture over the top and fold in gently.� Spread the batter evenly in prepared jelly-roll pan. Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Dust a clean kitchen towel with confectioners� sugar.
Invert cake immediately onto prepared towel.� Starting with a narrow edge, roll the cake and towel up together.� Place, seam-side down, on a wire rack to cool.
In a large bowl, beat cream until soft peaks form.� Fold in peppermint extract and a few drops of green food coloring.� Unroll the cake; spread filling to within 1-inch of the edges.� Reroll the cake.� Pour Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides.� Refrigerate at least 3 hours before serving.
CHOCOLATE GLAZE
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1/2 square unsweetened chocolate, grated
1/2 teaspoon vanilla extract
In a small saucepan, combine sugar and cornstarch; stir in water until mixture is smooth.� Add chocolate.� Cook, over medium heat, stirring constantly, until chocolate is melted and mixture is thickened and bubbly.� Remove from heat; stir in vanilla.
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