Directions: |
Directions:Preheat oven to 400º F
Lightly grease the bottom of a 15 x 10 x 1" jelly roll pan and line it with waxed paper. Grease surface of waxed paper.
Sift flour, baking powder and salt together and set aside.
Beat eggs on high speed until thick and lemon colored - 5 minutes.
Gradually beat in granulated sugar 2 T. at a time. continue beating until very thick and light - 5 mins.
While beating eggs and sugar, melt chocolate and allow to cool.
Shift to low speed and gently and gradually blend in dry ingredients and vanilla.
Gently fold in melted, cooled chocolate, carefully turn batter into the prepared pan. Bake 13 minutes.
While baking sift powdered sugar over tea towel or paper towels spread over cooling rack.
Loosen edges of cake from sides of the pan and turn out onto sugared towel.
Gently peel waxed paper from cake and allow it to steam for a few moments.
Starting on long edge roll cake tightly with towel still on it. Cool cake seam side down on wire rack.
When cool, unroll cake onto a large piece of heavy tin foil covered with a large piece of waxed paper.
Spread softened ice cream onto cake about 1/2" thick. Roll the cake using a long spatula to help mold the ice cream as you roll.
Wrap in waxed paper lined foil and freeze with seam side down for 3 hours or longer before serving.
To serve, cut 1/2-3/4" slices. Lay on plate and drizzle with chocolate syrup. |
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