Chocolate Ice Cream Roll - cooking recipe

Ingredients
    4 eggs, separated
    1/2 c. sugar
    1/2 c. flour
    1/3 c. cocoa
    1/4 c. sugar
    1/3 c. water
    1 tsp. vanilla
    1 Tbsp. sugar
    1 qt. Ice Cream (soft) vanilla or chocolate
Preparation
    Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil.
    Preheat oven to 375\u00b0.
    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.

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