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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Roll Recipe

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This recipe for Chocolate Roll is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C sifted flour
1 tsp baking powder
1/4 tsp salt
1/4 C cocoa
3 eggs
1 C sugar
1/2 C water
1 tsp vanilla
1 square unsweetened chocolate
1 tsp butter
1 cup sifted powdered sugar
2 Tbsp boiling water
1 1/2 C sweetened whipped cream
Directions:
Directions:
Sift together the flour, baking powder, salt and cocoa and set aside.

Beat the 3 eggs until very thick and lemon colored. Gradually beat in 1 cup of sugar.

Blend in on low speed the water and vanilla. Slowly mix in dry ingredients.

Pour into greased and foil lined 15-1/2x10-1/2" jelly roll pan. Bake 12 to 15 minutes at 375º.

When baked, loosen edges and immediately turn upside down on towel sprinkled with powdered sugar. Remove foil. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack.

To make the thin chocolate icing, melt together the unsweetened chocolate and 1 tsp butter over hot water. Remove from hot water and blend in sifted powdered sugar and boiling water. Beat only until smooth but not stiff.

Unroll cake, remove towel. Spread with sweetened whipped cream. Roll again. Frost cake with thin chocolate icing.
Personal Notes:
Personal Notes:
NUM! ~John

 

 

 

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