CHOCOLATE CAKE ROLL

CHOCOLATE CAKE ROLL image

Yield 8-12 servings

Number Of Ingredients 14

3 large eggs, separated
1/2 cup granulated sugar
5 oz semisweet chocolate, melted
1/3 cup water
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups whipped cream
3/4 cup mini marshmallows
1 1/2 cups confectioners' sugar
1 oz unsweetened chocolate, melted
1/2 cup light cream
Chopped nuts for garnish

Steps:

Preheat oven to 350 degrees. Line a 15 x 10-inch jelly roll pan with foil, extending foil down 1 inch over edges of pan. Lightly grease and flour foil. Beat egg yolks and granulated sugar in medium bowl until light. Beat in the semisweet chocolate. Stir in water and vanilla extract; mix well. Stir in flour, baking powder and baking soda. Beat egg whites in large bowl until soft peaks form. Gently fold in chocolate mixture. Spread in prepared jelly roll pan. Bake until toothpick inserted into center comes out clean, about 8-9 minutes. Loosen sides of cake from foil. Invert onto dish towel lightly dusted with some unsweetened cocoa powder. Peel off foil. Starting at short end, roll up cake jelly roll fashion with towel inside. Let cake cool completely on a rack. Stir together the whipped cream and mini marshmallows. Unroll cake and remove towel. Spread cake with whipped cream filling; roll cake back up. Place confectioners' sugar in medium bowl; stir in melted unsweetened chocolate. Gradually stir in light cream until smooth. Frost cake roll; garnish with nuts if desired