Chocolate Pecan Mint Roll
7 eggs, separated
1 cup sugar
1 1/2 cups pecans, very finely chopped (use food processor)
1 tablespoon baking powder
1 tablespoon cocoa powder
2 cups whipping cream
3 tablespoons powdered sugar
2 teaspoons peppermint extract
1/2 teaspoon green food coloring
1/2 pint raspberries
In a large bowl, beat egg yolks with sugar and set aside.
In bowl of an electric mixer, whip egg whites until stiff.
Add baking powder, processed nuts and cocoa to egg yolk mixture.
Line a jellyroll sheet pan with parchment paper covering all sides and spray paper with non-stick baking spray (the kind with flour in it). Spread cake batter onto paper, so it covers the entire pan.
Bake in a preheated oven at 350 degrees for 15-20 minutes.
Let cake cool completely on sheet.