Chocolate Roll Cake

By sulli5301

Ingredients

• 7 Egg Whites
• 3 Egg Yolks
• 1.5 cups Dark Chocolate (chopped)
• 1.5 cups Low Calorie Whipped Topping
• 2 tbsp Gran Marnier (Optional)
• 1 tbsp Cocoa
• 2 cups Strawberries (sliced)

Preparation

Step 1

This flourless cake is light but boasts a rich taste. Beat whites until they
form stiff peaks. Beat yolks until they are thick and pale. Melt chocolate
with 1 tbsp water in the microwave (20 second bursts, stirring in between)
and then cool slightly on the counter. Stir chocolate into egg yolks and
then fold whites into chocolate mixture. Line a 15x10 baking sheet with
wax paper (oil the underside) and pour the batter into the pan. Bake 15-
20 minutes at 350F until dry to touch. Cover with 2 layers damp paper
towels (*important*) and let cool 5 minutes. Remove paper towels and cool
completely. Sprinkle the cake with cocoa powder, and top with a second
sheet of wax paper. Then, using a cutting board, flip the cake out of the pan
and peel away the layer of wax paper the cake was baked on. Spread the
whipped topping over the whole cake (optional grand marnier can be mixed
into whipped topping) and then gently roll the cake into a log shape. Cut
into slices and top with strawberries!