Chocolate Roll
This was a recipe I remember Nina making for special occasions. It sounds harder than it is, and watching GBBO doesn’t help that. I have made them for a banquet in a very small kitchen. There was cocoa everywhere, but everyone loved it.
Yield: 6-8 servings
Time: 2 - 3 hours
Special equipment: roll pan
Preheat oven to 350°
Ingredients:
6 eggs, separated
1 cup sugar, divided
4 tbs cocoa, divided
1/2 pt whipping cream
chocolate sauce (Hersheys)
Instructions:
Beat egg whites until stiff. Beat egg yolks and add 3/4 cup sugar and 2 tbs. cocoa. Fold yolk mixture into the beaten whites stirring gently. Line roll pan with wax paper. Spray the wax paper with Pam. Pour mixture into the roll pan. Bake for 15 minutes. Remove from oven and let sit a few minutes.
Sprinkle 2 tsp. of cocoa onto a soft, clean dish towel. Turn the cake out onto the dish towel. Carefully remove the wax paper. Roll the cake up carefully in the towel starting from a long side and keeping towel between each layer. Allow the cake to cool rolled up.
Whip 1/2 pint of whipping cream, adding 1/4 cup sugar slowly. Unroll cake and spread whip cream over the entire roll. Re-roll the cake without the dish towel. Cover and refrigerate. Slice and serve with chocolate sauce poured over top.