Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

If serving a crowd, roll up cake from the long side, jelly-roll fashion.

Recipe by Southern Living

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Recipe Summary test

hands-on:
30 mins
total:
3 hrs 15 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Line a lightly greased 15- x 10-inch jelly-roll pan with parchment paper; lightly grease parchment paper.

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  • Microwave chocolate and 1/4 cup water in a large microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat mixture.)

  • Beat egg yolks and 3/4 cup sugar at high speed with an electric mixer 3 minutes or until mixture is thick and pale yellow. Whisk into chocolate mixture.

  • Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.

  • Bake at 325° for 15 to 18 minutes or until puffed. Remove from oven; place a damp kitchen towel over cake in pan, and cool completely on a wire rack (about 30 minutes).

  • Remove damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.

  • Beat cream, orange liqueur, and remaining 1/4 cup sugar at high speed with an electric mixer until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on baking sheet. Chill 2 to 8 hours. Transfer cake to a serving platter; remove and discard parchment paper. Garnish cake, if desired.

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