Chocolate Roll

By michaelmeiner

Ingredients

• 1/3 cup plus 1 T. Dutch processed cocoa
• 1/4 cup boiling water
• 1 teaspoon vanilla
• 2 Tablespoons softened margarine
• 2/3 cup sugar
• 6 large eggs -- separated
• 1/3 cup ground almonds -- optional

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line a 17" x 12" pan with parchment, hanging slightly over the sides, and grease the parchment.

In a small bowl, stir together all but 1T. of the cocoa and the boiling water until cocoa is completely dissolved. Stir in vanilla and margarine and cool.

In mixing bowl, beat 1/2 cup sugar and the yolks for 5 minutes or until light and fluffy. Add the chocolate mixture and almonds, if using, and beat until incorporated, scraping down the sides.

In large bowl, beat egg whites until foamy, and beat until soft peaks form when beater is raised. Gradually add the rest of the remaining sugar, beating until stiff peaks form. With a large balloon whisk, or rubber spatula, fold 1/4 of teh whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites.

Pour into prepared pan, spreading evenly with a spatula. Bake 18 minutes. The cake will have puffed and lost its shine and will spring back when lightly pressed with a finger.

Wet a clean towel and wring it out well. Remove the cake from the oven and leave it in the pan. Dust with the remaining 1 T. cocoa and cover immediately with damp towel. Use a dry towel if planning on cutting the cake into shapes. Allow the cake to cool. Remove the towel and, lifting by a long edge of the liner, gently slide the cake from the pan onto a flat surface. To use as a roll, spread at once with 2 cups filing and roll up, using the liner for support and gently peeling it away as you go.