This can be wrapped in foil and frozen.
| Total: | 2 hr |
| Prep: | 40 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 large eggs
- 3/4 cup sugar
- 6 ounces sweet dark chocolate (preferably Baker’s German)
- 3 tablespoons cold water
- Cocoa, for dusting
- 1 cup whipping cream
- 1/4 cup or less confectioners’ sugar, to taste
- 1 to 2 teaspoons vanilla, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
- Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
- Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
- Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
- Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
- Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
- Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
- Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
- Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
- When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 348 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 150 mg |
| Sodium | 59 mg |
Reviews
Tried to roll it and it just folded in half on me.
Before the cake comes out of the oven have a dish towel on the counter dusted with powdered sugar or cocoa powder. As soon as the cake comes out of the oven turn out onto the towel. Peel the parchment off of the bottom, dust the cake with the powdered sugar or cocoa powder. You can roll it with out anything int he center as long as you put enough sugar so it doesnt stick together. But if you dont feel comfortable then place a piece of parchment or plastic wrap on top start at one end and with two hand ( yes the cake will be hot) roll the cake tight…. the hotter the cake the easier to roll and the less likely your cake will crack. Once rolled I wrap in plastic and stick in the fridge until its chilled out untill i need it. then let it sit out for 20 minutes or so and unroll, it will semi hold the round form.. dont press it down or you will crack it.. gentle spread you filling and then roll in the same direction… voila!
I have had a little experience with rolling, but this recipe worked so much better for me. The chocolate roll part was much thicker and using a smaller pan made the rolling easier.
Brought this to my fiance’s family’s house for thanksgiving and it was a huge hit!!! It was very light and not too sweet! Perfect for a time where people overeat and don’t want a heavy dessert. The instructions were fairly easy to follow but I believe this should be classified as difficult.
this recipe the directions are not that clear on . How or when to do something
This is an old recipe which has been in my family for more than 50 years. The end result should have long cracks so that “the roll” looks like an old log with cracks in the bark. Serve at Christmas time with meringue mushrooms sprinkled with cocoa powder to look like toadstools, and mint leaves and raspberries. Very tasty chocolate.
Great dessert! Only, I had a hard time following the recipe, and how to roll it well with the wax paper (I used parchment paper) It wasn’t clear in the recipe whether or not to grease the parchment paper or the pan. The chocolate came out very souffle-ish and hard to roll. I ended up using a pastry scrapper to help ease the rolling. THe end result did not look cookbook pretty, but it sure tasted good! The whipped cream recipe was hard also. Could not get the peaks with the whipping cream, even with cold bowl and beaters. I put it back into the fridge for a while and tried again, but still…so I added a bit more confectioner’s sugar and that seemed to do the trick, but the whipped cream tasted too sugary. Great dessert though! My guests called it the gourmet ho-ho!
i have made this a couple of times and everytime, its huge hit! i dont alwyas get the rolling right, but the great taste makes up for its ugly but rustic look =)