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Chocolate Roll




Source of Recipe


Lutheran Cookbook


Recipe Introduction


This never fails. Traditional in France for the Christmas Feast


List of Ingredients




1/3 cup sifted cake flour
1/2 tsp. baking powder
4 eggs, seperated
1 tsp. vanilla
1/4 cup unsweetened cocoa
1/4 tsp. salt
3/4 cup sugar

Recipe



Sift flour with cooca, baking powder and salt. Beat egg whites until stiff. Gradually beat in sugar, beating to a stiff meringue. Beat egg yolks with vanilla until thick and light. Fold into egg whites. Gradually fold in flour mixture. Turn into greased 10x15x1 inch pan lined with wax paper and greased again. Bake in a preheated oven of 400 degrees for 10-13 minutes until cake springs back when touched lighly in center. Turn out onto cloth covered with sifted powdered sugar. Strip off waxed paper, roll cake loosely. Cool on wire rack. When cold, unroll and remove cloth. Spread with pineapple creme filling and re roll. Place on serving plate and spread with chocolate glaze. Makes 8-10 servings.

Pineapple Creme Filling:

1/4 cup sugar
1/4 tsp. salt
1 egg, beaten
3 tbsp. cornstarch
1 can (large) crushed pineapple
1/2 cup whipping cream

Combine sugar, cornstarch and salt in saucepan, stir in undrained pineapple. Cook and stir over moderate heat until clear and thickened. Quicly stir in egg. Return to very low heat and cook a minute longer, stirring briskly. Cover and cool. Whip cream and fold into cooled pineapple mixture. Makes about 3 1/4 cups.

Chocolate Glaze:

2 squares (10 oz. each) semisweet chocolate
2 tbsp. shortening
2 tbsp. light corn syrup

Melt chocolate with shortening over hot water. Stir in corn syrup. Use glaze at once.