CHOCOLATE ROLL WITH CREAMY PRALINE FILLING

By gaster16

Ingredients

• Filling:
• 2/3 cup sifted cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 squares (1 oz. each) unsweetened chocolate
• 4 eggs
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 1/4 teaspoon baking soda
• 3 tablespoons cold water
• Praline filling
• Chocolate fudge frosting
• Chopped pistachio nuts
• 1/4 cup sugar
• 1/4 cup toasted slivered almonds
• 1 cup heavy cream
• Frosting:
• 2 squares unsweetened chocolate
• 1/4 cup (1/2 stick) butter or margarine
• 3-3/4 cups confectioners sugar
• 1/4 cup milk
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 375 degrees.

Grease a 15x10x1" jelly roll pan, line bottom with wax paper, grease paper. Sift flour, baking powder and salt onto second piece of wax paper. Melt chocolate in top of double boiler over hot, not boiling water. Beat eggs in bowl until thick and creamy. Gradually add 2/3 cup sugar, beating constantly, until very thick. Fold in flour mixture and vanilla. Stir the 2 tablespoons sugar, baking soda and cold water into chocolate until thickened fold into batter. Spread batter in prepared pan. Bake in 375 degree oven for 15-20 minutes, or until top springs back when lightly touched with fingertip. Loosen cake around edges with a knife, invert pan onto clean towel dusted with confectioners sugar, peel off wax paper. Starting at short end, roll up cake and towel together. Place seam side down on wire rack, cool completely. When cake is cool, unroll carefully. Spread even with praline filling. Reroll. Place seam side down on serving plate. Spread outside of roll even with chocolate fudge frosting pulling frosting into swirls. Sprinkle with chopped pistachios. Refrigerate until ready to serve.

For Praline:

Heat sugar in small pan over medium heat, stirring constantly, until melted and light brown. Stir in toasted almonds. Turn out onto lightly buttered cookie sheet. Cool completely. Coarsely chop 1/4 of the praline, finely crush remainder. Beat heavy cream in small bowl until stiff peaks form. Fold in pralines.

Frosting:

Combine 2 squares unsweetened chocolate and 1/4 cup butter or margarine in small saucepan. Place over low heat just until melted. Remove from heat. Combine confectioner's sugar, milk and vanilla in medium bowl until smooth. Stir in chocolate mixture. Set bowl in pan of ice water to speed setting. Beat with wooden spoon until frosting is thick enough to spread and holds it shape.