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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 14 |
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For many years, this impressive rolled cake has been a favorite Christmas dessert for our family everyone just loves it! Plus, I'm always asked to bring the rich chocolaty treat to our annual church Christmas function. Ingredients:
4 eggs, separated |
2/3 cup sugar, divided |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
1 cup heavy whipping cream |
2 tablespoons sugar |
1/4 teaspoon almond extract |
frosting: |
1/2 cup butter, softened |
2 cups confectioners' sugar |
2 ounces unsweetened chocolate, melted |
2 tablespoons milk |
2 teaspoons vanilla extract |
Directions:
1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack.
5. Meanwhile, for the filling, beat the cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll the cake; spread the filling to within 1 in. of edges. Roll up again.
6. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect. Yield: 14-16 servings.
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