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Mint-Chocolate Roulade

Photo: Tina Cornett / Styling: Mary Lyn H. Jenkins
Prep time 30 mins
Freeze time 1 hr
Yield Makes 2 filled cake rolls (5 to 6 servings each)
This rollled chocolate cake recipe is made with a light and airy thin chocolate cake that's topped with crème de menthe-flavored whipped cream, rolled up and frozen. To serve, slice the frozen cake, dust with cocoa, and serve with a chocolate-mint sauce for an elegant dessert presentation. 


How to Make It

  1. Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in 2 to 3 tablespoons crème de menthe; set aside.

  2. Unroll Chocolate Cake Rolls; brush each cake lightly with 3 tablespoons crème de menthe. Spread each cake evenly with whipped cream mixture. Reroll cakes without towels; place, seam sides down, on baking sheet. Cover and freeze at least 1 hour or up to 3 months.

  3. Dust each cake evenly with cocoa, and cut into slices. Garnish, if desired, and serve with Chocolate-Mint Sauce.

  4. * 1 1/2 teaspoons mint extract and 5 drops of green food coloring may be substituted. Omit brushing cake rolls.