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Chocolate Souffle Roll

sweet.chef's picture
Ingredients
  Egg yolks 5
  Powdered sugar 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Unsweetened cocoa powder 3 Tablespoon
  Egg whites 5
  Whipping cream 1 Cup (16 tbs)
  Crushed peppermint candy 1⁄3 Cup (5.33 tbs)
  Powdered sugar 1 Tablespoon
  Crushed peppermint stick candy 1⁄3 Cup (5.33 tbs)
Directions

Grease a 15-1/2" x 10-1/2" baking pan and line with wax paper.
Grease wax paper; set aside.
Preheat oven to 350°F (175°C).
In a small mixer bowl, beat egg yolks until very thick and lemon-colored, 5 to 6 minutes.
Gradually add powdered sugar, beating until mixture is thick again.
Mix in vanilla and cocoa.
In a large mixer bowl, beat egg whites until stiff but not dry.
Carefully fold into egg yolk mixture.
Spoon into prepared pan; spread gently and evenly.
Bake 18 to 20 minutes, until done.
Sprinkle a clean, dry dish towel with powdered sugar.
When cake is done, remove from oven and immediately loosen sides.
Invert on prepared towel.
Remove wax paper.
Starting with shorter edge, roll up towel and cake together.
Cool rolled up cake on wire rack.
When cake is cool, whip cream.
Unroll cake.
Remove towel.
Spread cake with whipped cream.
Sprinkle with crushed peppermint candy.
Roll up cake like a jelly roll.
Sprinkle with powdered sugar.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cocoa
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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