Chocolate Cream Roll
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Double acting baking powder||1⁄2 Teaspoon|
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Granulated sugar||14 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Cold water||3 Tablespoon|
|Confectioners sugar||2 Tablespoon|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
Early in day: Preheat oven to 375°F.
Grease 15" by 10" by 1" jellyroll pan; line bottom with waxed paper.
Sift together flour, baking powder and salt onto piece of waxed paper.
Melt chocolate in double boiler over hot, not boiling, water.
In large bowl, combine eggs and 3/4 cup sugar; with electric mixer at high speed (or with hand beater), beat until very thick and light.
Fold flour mixture and vanilla, all at once, into egg mixture.
To melted chocolate, add 2 tablespoons sugar, soda, cold water; stir until thick and light; quickly fold into batter.
Turn into pan.
Bake 15 to 20 minutes or just until cake springs back when gently touched with finger.
While cake bakes, place clean dish towel on flat surface; over it, sift thick layer of confectioners' sugar.
When cake is done, with spatula, loosen it from sides of pan; invert onto towel.
Lift off pan; carefully peel off paper; with very sharp knife, cut any crisp edges from cake, to make rolling easier.
Cool exactly 5 minutes.
Fold edge of towel over edge of cake and roll up cake very gently from narrow end, rolling towel up in it (this prevents cake's sticking).
Gently lift rolled cake onto rack to finish cooling—about 1 hour.
Just before serving: Whip cream with almond extract.
Unroll cake on towel.
Spread cake with whipped cream to within 1" of edges.
Roll up cake from narrow end, lifting towel higher and higher with one hand as you guide roll with other hand.
Finish with open end of cake on underside.
Remove to serving dish.