This roll is a very light dessert that will complement many entrées. The chocolate portion is like biting into a cloud, this cake is light and delicate and is made without flour. When you add the vanilla whipped cream filling, you have a dessert prefect for the most elegant meal or a casual backyard BBQ. It will be a recipe that your guests will ask for and is very easy to prepare. Just remember the cake portion will shrink to form the delicate chocolate layer. When you bring it out of the oven it will be over 2 inches thick, when you invert it onto the powdered sugar covered parchment, it will deflate to under an inch. You will be left with an incredibly dense chocolate layer that melts in your mouth. Perfect to serve on a pool of hot fudge sauce.
- 4 eggs, separated and at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa
- 1/2 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Powdered sugar for garnish
- Grease a 9 x 13 inch pan. Preheat oven to 350.
- Beat egg whites until stiff adding sugar gradually.
- Beat egg yolks until thick and lemon colored.
- Fold egg yolks into egg whites.
- Fold in 1/2 teaspoon vanilla.
- Sift unsweetened cocoa into mixture and fold in.
- Pour into prepared pan and spread into corners.
- Bake at 350 for 20 - 30 minutes. Cake will rise and fall during the cooking process. Cake is done when a toothpick inserted comes out clean.
- Let stand 5 minutes.
- Loosen from the sides of the pan and turn upside down on piece of parchment paper that has been dusted with powdered sugar.
- When cool, whip cream, adding powdered sugar and vanilla. Spread on top of cade and roll jellyroll fashion, lifting parchment paper as you go. Chill at least one hour prior to serving.
- Serve dusted with additional powdered sugar or serve with hot fudge sauce.