Chocolate Roll I

Chocolate Roll I

16

"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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Ingredients

servings 128 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
  2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
  3. Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Reviews

16
  1. 22 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

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 minute...

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 minute...

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 p...

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 ...

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 t...

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...

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 re...

I don't know what I did wrong, but when I tried to roll it, it stuck to the towel and cracked when I put the whipped creme in it. All I ended up with was a big mess!