Cocoa Soufflé Roll

By norsegal8

This chocolate roll is airy yet exceptionally moist and intensely chocolate. The high moisture makes it virtually incapable of cracking. It is perfect with any whipped cream filling.

Ingredients

• 1/3 cup + 1 tablespoon unsweetened cocoa (Dutch-processed)
• 1/4 cup boiling water
• 1 teaspoon vanilla
• 2 tablespoons unsalted butter, softened
• 2/3 cup sugar
• 6 large eggs, separated
• 1/3 cup finely ground toasted almonds (optional)
• 3/4 teaspoon cream of tartar

Details

Servings 8

Preparation

Step 1

Position the rack in the lower third of the oven. Preheat the oven to 350°F. Grease one 17-inch by 12-inch jelly roll pan. Line the bottom with a nonstick liner or foil extending slightly over the sides, then greased again and floured.

In a small bowl stir together all but 1 tablespoon cocoa and the boiling water until the cocoa is completely dissolved. Stir in the vanilla and butter and cool.

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

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

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

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