Yield: 1 roll
|½ pounds||Dark sweet chocolate;|
|. (preferably Valrhona)|
|8 larges||Eggs; separated|
|Unsweetened cocoa powder|
|½ cup||Whipping cream|
|3 tablespoons||Powdered sugar|
|. Creme Anglaise or pureed|
|. raspberry sauce for|
|. garnish (optional)|
Oil an 18x12x1-inch jellyroll pan. Cover with wax paper and let the paper extend over the sides. Do not oil the paper.
Melt the chocolate in a pan over hot water (or melt slowly in a microwave at 50% power); remove the pan from the water and let cool.
In a large mixing bowl, beat the egg yolks with sugar. In a separate, clean bowl with clean beaters, beat the egg whites until light peaks form. Fold the chocolate into the egg yolk mixture; gently fold in the egg whites. Spread the batter evenly in the pan and bake at 350øF for 17 minutes.
Remove from the oven. Place two cold, damp dishcloths on top of the cake (this prevents the cake from drying out as it cools). Over these, place 1 dry dishcloth to absorb some of the moisture.
When cool, remove the dishcloths, loosen the cake roll at the edges, turn over and peel off the paper. Spread the cream filling over the cake. Roll up gently from one long side; dust with cocoa. Transfer to a serving platter with a wide spatula(s), and slice. Serve garnished with Creme Anglaise, chocolate-dipped strawberries and/or pureed raspberry sauce.
** Creme Filling ** While preparing the cake, chill the cream, bowl and beaters.
As the cake bakes, beat the cream until it peaks; sprinkle in the sugar and beat. Add the vanilla and beat until stiff. Use as directed.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95