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    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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