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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