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CHOCOLATE CREAM LOG




Source of Recipe


Michelle


Recipe Introduction


This frozen roll delivers the goods without the bad-cocoa adds rich chocolate flavor without the fat and frozen yogurt makes it sweet without cheating.
Prep time: 20 minutes plus freezing Baking time: 8 to 10 minutes




List of Ingredients




2/3 cup cake flour (not self-rising)
3 tablespoons unsweetened cocoa
1 teaspoon baking powder
4 large eggs, at room temperature
1/3 cup sugar
2 1/4 cups (12 oz.) vanilla frozen yogurt, softened
Chocolate syrup



Recipe



1. Heat oven to 400 degrees. Spray 15 1/2x10 1/2-inch jelly-roll pan with vegetable cooking spray; line with waxed paper and spray again.

2. Sift together flour, cocoa and baking powder onto another sheet of waxed paper. Beat eggs with sugar in large mixer bowl until ribbon forms when beaters are lifted, 8 to 10 minutes. Gently fold in sifted flour mixture. Spread in prepared pan. Bake 8 to 10 minutes, until top springs back when touched with finger. Immediately invert cake onto clean kitchen towel, peel off waxed paper and roll up with towel from short side. Cool on wire rack.

3. Unroll cake and spread frozen yogurt on top. Re-roll cake from short side. Place seam side down on serving platter. Cover and freeze at least 1 hour. Cut crosswise into 1-inch slices. Place each slice on dessert plate and drizzle with 1 teaspoon chocolate syrup. Makes 10 servings.