CHOCOLATE MOCHA ROLL

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 eggs
  • ½ teaspoon vanilla
  • ¾ cup sugar (divided)
  • ½ cup flour
  • ¼ cup cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 box powdered sugar

Directions

  • 1. Preheat oven to 375° F.
  • 2. Separate eggs, put whites in a large bowl and yolks in a small one.
  • 3. Add vanilla to egg whites and beat with mixer to soft peaks then gradually add ½-cup sugar; beat until stiff.
  • 4. Beat yolks until lemony and thick then gradually beat in ¼-cup sugar; fold yolks into egg whites.
  • 5. In a large cup, combine flour, cocoa, baking powder, and salt; fold into egg mixture.
  • 6. Grease and flour a 15” x 10” jellyroll pan; spread mixture evenly on jellyroll pan and bake for 10 to 12 minutes (test for doneness).
  • 7. Spread a towel on the table and cover thoroughly with powdered sugar; turn out cake immediately onto towel and roll up cake and towel together (starting at narrow end).
  • 8. Place on a rack to cool well.
  • Filling:
  • 1½ cups milk
  • ¾ cup sugar
  • ⅓ cup flour
  • 4 teaspoons instant coffee
  • Dash salt
  • 1 egg, slightly beaten
  • 1½ tablespoons butter
  • 1½ tablespoons vanilla
  • ¾ cup pecans, chopped
  • 1. Combine milk, sugar, flour, coffee, and salt in a saucepan; cook over low-medium heat to thicken, stirring constantly (gets lumpy easily).
  • - 4 -
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  • 2. Remove pan from heat and add about one-half of the mixture to the slightly beaten egg yolk; blend well.
  • 3. Add egg yolk mixture to pan and heat 1 minute.
  • 4. Remove pan from heat and add the butter, vanilla, and pecans; cover well with plastic wrap and cool.
  • 5. Unroll cake and spread with filling; re-roll carefully and place on oblong platter.
  • Glaze:
  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 squares unsweetened chocolate, slivered
  • Dash salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1. Combine water, sugar, cornstarch, chocolate, and salt in a saucepan; cook over low-medium heat until it just begins to thicken.
  • 2. Remove pan from heat and stir in butter and vanilla.
  • 3. While still hot, pour about one-half to two-thirds of the glaze over the top and sides of the cake roll; chill several hours.
  • 4. Before serving, warm the remainder of the glaze and spoon over individual pieces on plates.

Notes

Categories: Cake  Frosting 
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