Tuesday, April 09, 2013

Chocolate Whipped Cream Roll

"What do you mean, "No Owl? I'm right here, you idiot. I'm not sure what a "Bouche" is, but I can assure you, there most certainly IS an owl, thank you very much! Not really my sort of dessert anyway...I prefer a chocolate mouse."

(and the owl theme marches right along...)

This was a surprisingly easy, and delicious recipe. Like an icebox cake, the whipped cream softens the cake, and it is even better the second day. The recipe is from, America Cooks, The general Federation of Women's Clubs Cookbook 1967.

You Will Need:

5 large eggs, separated
1 cup sifted icing sugar
1 tablespoon sifted plain flour
1/4 cup dark cocoa powder
1 teaspoon vanilla extract
1 cup heavy cream, whipped with sugar to taste

3 tablespoons butter
3 ounces semi-sweet chocolate

Preheat oven to 350 degrees F. Line a 151/2x10 1/2 baking sheet with parchment, then grease again (trust me on this, the cake is super-sticky).

Combine egg yolks and sugar in mixing bowl and beat until thickened and light. Carefully fold in vanilla. cocoa, and flour.

In another bowl, beat whites until stiff. Fold into yolk mixture. Carefully spread in pan, and bake 12-15 minutes.

Dust a kitchen towel with icing sugar. Turn cake out onto towel, remove parchment, and roll up from the short end in towel. Let cool, then unroll and fill with whipped cream. Chill until ready to glaze. Melt chocolate and butter together just until melted. Quickly pour over cake and chill before serving.

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