Chocolate Pecan Mint Roll
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 6:03pm

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
2 cups whipping cream
3 tablespoons Bailey’s Mint Chocolate
3 tablespoons powdered sugar
2 teaspoons peppermint extract
1/2 teaspoon green food coloring
1/2 pint raspberries
Mint

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.