Recipe by Carol
"This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success."
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cream of tartar
unsweetened cocoa powder
heavy whipping cream, whipped
confectioners' sugar for dusting
This was great & QUICK!! You will need to undercook by 5 minutes so it will roll easier. I substituted a Godiva chocolate recipe for the filling. And a raspberry liquor sauce to swirl on the plate.
Updated 4/8/12 - Variation that came out awesome!
Substitute almond extract for vanilla and add 1/8 cup powdered sugar to whipped cream. Put in refrigerator and let set while cake cools.
Roast walnuts for 10 minutes on 350 (or put in oven with cake roll). Remove and let cool 5 minutes. Put in food processor and grind up. Sprinkle on top of meringue layer before rolling.
Serve with raspberry sauce.
Skip the flouring on the parchment paper. Just spray the pan first, then put the parchment paper on top, then spray the parchment paper. Other reviewer is correct - undercook at least 5 minutes less!! I then flipped it over on a pillow case with powdered sugar sprinkled on the pillow case (do this slowly so sugar doesn't fly everywhere). Roll it up in the pillow case - let it cool and then unroll and fill. For the filling I used 1 stick of cream cheese, 1 cup powdered sugar, 2 tablespoons of soft butter & 1 teaspoon of vanilla. Roll it up and put in tin foil and chill for at least one-hour. Put on a plate and sprinkle it with powdered suger and serve. I serve mine with whipped cream on top of each slice and then sprinkle a little cinnamon sugare on top. YUMMIE!!
I couldnt get cake to separate from paper, I let cool 5 minutes before putting it on the towel and trying to remove paper. Paper stuck completely to bottom of cake and tore when I tried to pick off. I greased and floured paper well so dont know what went wrong. Dog liked it, he doesnt mind paper peices. Maybe I did something wrong though.
Cake was not as flavorful as we would have liked. It was also a little dry and cracked when rolled. I added 1/4 cup sugar to whipping cream to sweeten and added melted chocolate over the top to add more flavor. Was an "okay" recipe.
I was skeptical to try this recipe because of mediocre reviews, but I'm glad I did. I used 4 eggs because that's all I had. I didn't experience the cracking other reviewers did. I oil-sprayed the pan, lined it with wax paper, then sprayed the paper. When I took the cake out, I sifted powdered sugar on the cake, topped it with a clean towel backed with a plastic cutting board (for support), and flipped the cake onto the towel. (The paper stayed in the pan!) I took it to Bible study last night and everyone loved it. I set it out half an hour before serving to soften the chocolate a bit.
I found this to be bland, dry and crumbly. I have made many roll type cakes and just was not happy with the results.
Well, props on the taste, but that's about it. I made this cake, and after letting it cool, I tried to unroll it from the towel. It completely stuck and broke up into pieces! I won't try this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Roll I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 76
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