Chocolate Jelly Roll

Chocolate Jelly Roll

1 / 2 c. flour

1 c. to tea. yeast

1 / 4 tsp. salt

4 egg yolks

1 / 2 tsp. Vanilla

1 / 3 C. granulated sugar

1 / 4 C unsweetened cocoa powder

4 egg whites

1 / 2 cup sugar

1 C. whipping cream

1 / 2 C. of sugar

4 tbsp. cornstarch

Pinch of salt

1 / 2 water

1 square (1 ounce) unsweetened chocolate, chopped

2 c. soup. butter

1 / 2 tsp. Vanilla


Chocolate Jelly Roll

Grease and flour 15x10x1-inch pan. Mix the flour, baking powder, cocoa and salt. Beat the egg yolks and vanilla at high speed for 5 minutes, until thick and lemon colored. Gradually add cup of 1 / 3 of sugar.

In a bowl, beat egg whites to soft peaks form separate. Gradually add sugar until stiff. Fold yolk mixture into the whites. Sprinkle flour mixture over egg mixture and fold in.

Pour into the pan. Bake at 375 degrees for 12-15 minutes or until cooked. Immediately roll a towel sprinkled with powdered sugar.

Whip 1 cup whipping cream. (Sometimes I double to make the filling thicker.) Spread over cake and roll again open.

Chocolate Jelly Roll
Icing: Mix sugar 1 / 2 cup cornstarch and salt. Add water, chopped chocolate. Cook and stir until thickened and bubbly. Cook 2 minutes more. Remove from heat. Add butter and vanilla. Frosts. Refrigerate until ready to serve.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake


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