Directions: |
Directions:Preheat oven to 375 degrees. Grease a jelly roll pan, line with parchment paper and grease the paper. For the cake: Place chocolate chips in a bowl and microwave on low heat in 15-second increments, stirring after each, until melted, about 1 minute. Stir in the baking soda.
In a large bowl, beat the eggs and sugar with a hand mixer until pale and doubled in volume. Beat in the water, vanilla and salt. Using a rubber spatula, whip the melted chocolate into the egg mixture.
Sift the flour over the egg mixture in three parts, folding in until blended. Transfer to the prepared pan. Bake until cake springs back to the touch, 7 to 10 minutes. Heavily dust a clean kitchen towel with confectioners' sugar. Carefully invert cake onto the towel and slowly peel off the parchment. Starting at one short side, gently and slowly roll the towel and cake into a spiral. Let cool on a wire rack, about one hour.
For the filling: In a large bowl, beat together the cream, sugar and vanilla with a hand mixer until soft peaks form. Carefully unroll the cake, leaving it on top of the towel. Spread the filling on the cake, stopping about 1 inch from edges, then reroll the cake only.
For the frosting: In a saucepan over low heat, combine the sugar, chocolate, butter and milk. Stir until the chocolate melts, then boil for 1 minute. Remove from heat, add the salt and let cool. Add the vanilla and stir until thick. Spread over roll. Decorate with a holly sprig! |
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