Chocolate Cake Roll
By: Vanessa Myers
Published: Thursday, December 10, 2009 - 5:51pm

Ingredients




3 large eggs, separated
1/2 cup granulated sugar
5 ounces semisweet chocolate, melted
 cup water
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups whipped cream
3/4 cup mini marshmallows
1 1/2 cups confectioners' sugar
1 ounce unsweetened chocolate, melted
1/4 cup light cream

Preparation

1 Preheat oven to 350°F. 2 Line a 15x10 inch jelly roll pan with foil, extend foil 1 inch over edges. 3 Lightly grease and flour foil. 4 In medium bowl, beat egg yolks and sugar until light. 5 Beat in semisweet chocolate. 6 Stir in water and vanilla extract; mix well. 7 Stir in flour, baking powder and baking soda. 8 Beat egg whites in large bowl until soft peaks form. 9 Gently fold in chocolate mixture. 10 Spread in prepared jelly roll pan. 11 Bake 10 minutes or until toothpick inserted in center comes out clean. 12 Loosen cake from sides of foil. 13 Invert onto dish towel dusted with some unsweetened cocoa powder. 14 Peel off foil. 15 Start at short end and roll cake jelly roll fashion with towel inside. 16 Cool cake completely. 17 Stir together whipped cream and mini marshmallows. 18 Unroll cake and remove towel. 19 Spread cake with whipped cream filling; roll back up. 20 In medium bowl, combine confectioners' sugar and melted chocolate. Slowly stir in light cream until smooth. 21 Frost cake.

About


Because of the cream filling be highly perishable, all leftovers need to be stored in the refrigerator.