Chocolate Cream Roll

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• 1/4 cup cocoa
• 2 tablespoons flour
• 6 eggs
• 1 1/4 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 1/4 cup granulated sugar, about
• 1 cup whipping cream
• 1/4-1/2 teaspoon vanilla
• 3 -5 tablespoons confectioners' sugar
• 5 ounces semisweet baking chocolate
• chopped pistachio nut (optional)

Recipe

• 1 grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
• 2 grease paper; set aside.
• 3 stir together cocoa and flour until well blended; set aside.
• 4 in large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
• 5 gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
• 6 fold cocoa mixture and vanilla into egg mixture until well blended.
• 7 pour batter into prepared pan and spread evenly.
• 8 bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
• 9 cool in pan on rack 5 minutes.
• 10 loosen edges of cake with thin-bladed spatula.
• 11 sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
• 12 peel off paper.
• 13 starting at short end, roll up cake and towel as for jelly roll.
• 14 cool on rack.
• 15 unroll.
• 16 spread cake with cream filling.
• 17 reroll without towel.
• 18 place on platter and frost with thin chocolate glaze.
• 19 chill several hours or overnight.
• 20 garnish with dollops of whipped cream or pistachios.
• 21 cream filling: beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
• 22 thin chocolate glaze: melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
• 23 spread thinly over roll.