Chocolate Pecan Mint Roll

Ingredients

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
3 tablespoons powdered sugar
2 teaspoons peppermint extract
1/2 teaspoon green food coloring
1/2 pint raspberries

Preparation

1
In a large bowl, beat egg yolks with sugar and set aside.
2
In bowl of an electric mixer, whip egg whites until stiff.
3
Add baking powder, processed nuts and cocoa to egg yolk mixture.
4
Drop about 1/4 of egg whites into larger bowl and fold lightly. Fold in remaining whites carefully.
5
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.
6
Bake in a preheated oven at 350 degrees for 15-20 minutes.
7
Let cake cool completely on sheet.
8
While cake cools, beat cream, powdered sugar, Bailey’s, peppermint extract and green food coloring until fully combined and consistency thickens into whipped cream.
9
Lift parchment paper off of baking sheet and lay on a flat surface. Starting with 1/2 of cream, begin to spread over cake in a uniform fashion. Add more whipped cream if desired, but it is best to not over fill the cake.
10
Starting with shorter end, roll cake slowly into a cylinder. Move to a serving plate. Dust with cocoa and powdered sugar and garnish with raspberries if desired.

Tools

 



About

Yield:

2.0 servings

Added:

December 10, 2009

Creator:

Related Cooking Videos