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Linda Radzvilla Chocolate Roll




Source of Recipe


Buddy Cookbook


List of Ingredients




1/2 tsp. instant coffee
3 Tbs. warm water
1/2 lb. semisweet chocolate, melted
5 large eggs, separated
1 cup sugar
2 tsp. vanilla extract
3 ounces bittersweet chocolate
1/2 cup margarine
1/2 cup superfine sugar
2 eggs
2 Tbs. cocoa
waxed paper


Recipe



Preheat oven to 375°F. Oil a jelly roll pan with cooking oil or nonstick spray. Cut waxed paper to line pan with a 1 inch overlap on each side. Oil or spray the paper. Dissolve coffee in warm water and stir into melted chocolate. Place 5 egg yolks in a bowl, add sugar and beat until sugar is dissolved. Add half the vanilla. Blend in cooled chocolate mixture. Beat 5 egg whites until stiff but not dry and fold into chocolate. Spread batter onto oiled jelly roll pan and bake 5 minutes. Reduce oven to 350°F and bake 10 minutes more or until a toothpick inserted in center comes out clean.

While cake is baking, melt bittersweet chocolate in a double boiler or over very low heat. Set aside to cool. Place margarine in a bowl and beat until creamy. Add superfine sugar and continue beating until light and fluffy. Add cooled chocolate and remaining vanilla and mix well. Add remaining eggs one at a time, beating well after each addition until mixture is smooth. Refrigerate until slightly firm.

Wet a dish towel, wring it dry, and cover the chocolate roll 10-20 minutes. Flip cake onto two pieces of overlapping sheets of waxed paper dusted with cocoa. Fill with chocolate filling and roll lengthwise. Refrigerate or freeze until ready to serve.