Chocolate Roulade

recipe
Dutch process cocoa is treated with alkali to neutralize its acid, so it gives baked goods a dramatic dark appearance but imparts milder chocolate flavor than natural cocoa. For the best of both types, we used Hershey's Special Dark (a blend of natural and Dutched cocoas) for a pleasant balance of duskiness and chocolaty taste.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 187
Caloriesfromfat 23 %
Fat 4.7 g
Satfat 3.1 g
Monofat 1 g
Polyfat 0.3 g
Protein 5.3 g
Carbohydrate 34.6 g
Fiber 2.3 g
Cholesterol 52 mg
Iron 1.7 mg
Sodium 208 mg
Calcium 50 mg

Ingredients

Cooking spray
2 tablespoons dry breadcrumbs
2/3 cup unsweetened cocoa
5 tablespoons cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large egg yolks
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
5 large egg whites
3 tablespoons powdered sugar, divided
2 cups frozen reduced-calorie whipped topping, thawed
1/4 teaspoon ground cinnamon
Dash of ground ginger
Dash of ground cloves

Preparation

1. Preheat oven to 375°.

2. Lightly coat a 15 x 10–inch jelly-roll pan with cooking spray; line bottom with parchment paper. Coat paper with cooking spray; dust with breadcrumbs. Set aside.

3. Sift together cocoa, flour, baking powder, baking soda, and salt into a medium bowl. Set aside.

4. Place egg yolks in a medium mixing bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/4 cup granulated sugar and vanilla, beating until thick and pale (about 2 minutes). Using clean, dry beaters, beat egg whites in a medium bowl at high speed until foamy. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

5. Gently stir one-third of egg white mixture into yolk mixture; gently fold in one-third of cocoa mixture. Repeat procedure twice.

6. Pour batter into prepared pan, spreading evenly. Bake at 375° for 13 minutes or until cake springs back when touched lightly in center. Loosen the cake from sides of pan, and turn out onto a dish towel dusted with 2 tablespoons of powdered sugar. Carefully peel off parchment paper, and cool for 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool.

7. Unroll cake carefully, and remove towel. Combine 2 cups whipped topping, 1/4 teaspoon ground cinnamon, ground ginger, and ground cloves in a bowl, stirring well. Spread whipped topping mixture evenly over cake, leaving a 1/2-inch border around outside edges. Reroll cake, and place seam side down on a platter. Cover and chill for 1 hour. Dust cake with the remaining 1 tablespoon powdered sugar.

Note:

Kathy Farrell-Kingsley,

November 2008
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