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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The July 2004
Recipe of the Month
Cool Chocolate "Jelly Roll" Cake
This recipe is perfect for serving on warm days, as it is a cool cake (it must be kept cool due to the whipping cream) and goes well with a few raspberries or strawberries, if you desire. It is also gluten-free, as it is only made with eggs, no flour. Handled carefully, it should roll up just fine, but if not, it will taste just as good as if it had!!!!! We thank "Mrs.. G." of Riverside, California, for this recipe.
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Ingredients
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- 5 eggs, separated
- 1 cup plus one extra teaspoon sugar
- 4 Tablespoons good quality cocoa powder
- 1 cup heavy whipping cream
- 1/4 teaspoon almond extract (can substitute 1/2 teaspoon vanilla)
- 2 teaspoons additional sugar
- Optional: finely ground almonds for decorating the top of cake
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Directions
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- Heat oven to 350 degrees Fahrenheit. Grease (margarine is ok to use) a
jelly-roll pan and line with parchment paper or waxed paper, then grease the
paper too. You will need two bowls for mixing.
- Beat the yolks until frothy, then add the 1 cup sugar and the cocoa powder,
beating until well mixed.
- Using clean beaters and a clean bowl, whip the egg whites until nice peaks
form, but not too dry.
- Carefully fold the cocoa/yolk mixture into the egg whites.
- Spread cake batter into jelly-roll pan, smooth carefully.
- Bake at 350 degrees Fahrenheit for no more than 20 minutes. Be careful not
to over bake or it will be difficult to roll the cake up.
- Carefully flip the cake onto a clean dishtowel, remove pan, and peel off the
paper. Cool, covered with another slightly damp dishtowel.
- In the meantime, whip the cream, the additional sugar, and the almond
extract until smooth peaks form (not too firm but not too floppy).
- Remove cool towel, spread whipped cream on top of cake, getting near the
edges but not on them.
- Lifting off the other towel edge, roll the cake into a jelly-roll shape,
edging the towel a bit more each time to help guide the cake without
breaking.
- Using the towel, transfer the cake to a platter, cover lightly with waxed
paper, and refrigerate until ready to serve.
- When serving, top the cake with the finely ground almonds, slice and serve
with additional whipped cream, if desired, or perhaps some fresh (or frozen)
raspberries or strawberries.
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Enjoy!
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