Chocolate Mocha Souffle Roll
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Powdered sugar||1 Teaspoon|
|Mocha cream||50 Gram (for filling)|
Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line with wax paper.
Grease wax paper lightly; set aside.
Place egg yolks in a large bowl, and beat at high speed of an electric mixer until foamy; gradually add 1/2 cup sugar, beating until mixture is thick and lemon colored.
Add cocoa, vanilla, and salt; beat at low speed of an electric mixer until blended.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold egg whites into cocoa mixture.
Spread batter evenly in prepared pan; bake at 375° for 15 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on a towel.
When souffle is done, immediately loosen from sides of pan, and turn out onto sugar.
Peel off wax paper.
Starting at long side, roll up souffle and towel together; cool on a wire rack, seam side down.
Unroll and remove towel.
Spread Mocha Cream Filling over souffle, and reroll.
Place on a serving plate, seam side down.
Before serving, sift additional powdered sugar over roll.