Chocolate Ice Cream Roll
Chocolate Ice Cream Roll is an moderately easy dinner. Made with 4 eggs, separated, 1/2 c. sugar, 1/2 c. flour, 1/3 c. cocoa and 1/4 c. sugar, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil.
Preheat oven to 375Β°.
Beat egg yolks 3 minutes on medium speed.
Gradually add 1/2 cup sugar; continue beating 2 minutes.
Combine flour, cocoa and 1/4 cup sugar.
Add to egg yolks alternately until smooth.
Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar.
Beat until stiff peaks form.
Carefully fold in chocolate mixture; until well blended.
Spread evenly into prepared pan.
Bake 14-16 minutes or until top springs back when touched.
Invert onto slightly dampened towel.
Carefully remove foil.
Immediately roll cake and towel together from narrow end.
Let stand 1 minute.
Unroll. Reroll without towel.
Cool completely.
Unroll and spread with Ice cream.
Reroll immediately.
Freeze for several hours or overnight.
Slice and serve with chocolate sauce.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment