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Chocolate Roulade

Yield 8 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  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.