You are here

Nubian Chocolate Roll

admin's picture
This Nubian Chocolate Roll is from my Mom's cookbook and everytime I make this delicious dessert roll it gives me enough opportunity to bring in my own variations. Give this Nubian Chocolate Roll a try and you would just wont settle for any dessert other than this from then on!
Ingredients
  Eggs 6 , separated
  Granulated sugar 3⁄4 Cup (12 tbs)
  Unsweetened cocoa 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ground anise 1⁄2 Teaspoon
  Confectioners sugar 1 Tablespoon
For filling
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Confectioners sugar 1⁄3 Cup (5.33 tbs)
  Unsweetened cocoa 3 Tablespoon
  Pistachios/Walnuts 1 Tablespoon, chopped
Directions

In large bowl of electric mixer, let egg whites stand 1 hour.
Preheat oven to 375°F.
Lightly grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan; line with oiled waxed paper.
At high speed, beat whites until soft peaks form.
Gradually beat in 1/4 cup granulated sugar, beating until stiff.
Using same beaters, at high speed, beat yolks with remainder of granulated sugar, until thick and lemon coloured.
Stir in flavourings.
With wire whisk or rubber scraper and using an under and over motion, gently fold yolk mixture into egg whites.
Spread evenly in prepared pan.
Bake 12 minutes, until surface springs back when pressed with finger.
Onto a clean towel sift confectioners sugar in 15 x 10 inch rectangle.
Turn out cake onto sugar; peel off paper.
With knife, trim edges.
From long side, roll up cake in towel, jelly roll fashion.
Cool on rack, seam side down.
Make filling.
In medium bowl, combine cream, sugar, cocoa, and vanilla.
Refrigerate 1 hour.
Beat until stiff.
Gently unroll cake; remove towel.
Spread with three fourths filling; reroll.
Spread with rest of filling; sprinkle with nuts.
Place seam side down.
Refrigerate.
This cake is worth the effort.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Interest: 
Party

Rate It

Your rating: None
4.275
Average: 4.3 (16 votes)