J.J's Pantry: Dessert Recipes

Chocolate Mocha Roll

Amount Item

INGREDIENTS
Amount Item
`Preheat oven to 375. 6 eggs,separated 1 c. sugar 1 t. vanilla 1/4 c. flour 1/2 c. unsweet cocoa Mocha Cream: 1 T, instant coffee 1 T. boiling water 2 c. whipping cream 1/3 c. icing sugar 2 T. coffee liqueur`



Preheat oven to 375.

6               eggs,separated
1 c.            sugar
1 t.            vanilla
1/4 c.          flour
1/2 c.          unsweet cocoa
Mocha Cream:    
1 T,            instant coffee
1 T.            boiling water
2 c.            whipping cream
1/3 c.          icing sugar
2 T.            coffee liqueur

Line bottom of 15x11" jelly roll pan with foil;grease foil,sides of pan. In bowl,beat together egg yolks,1/2 c. sugar til light & fluffy;blend in vanilla.Stir in flour,all but 2 T. cocoa;beat til mixed.In separate bowl beat egg whites til soft peaks form,gradually beat in remaining sugar, beating til stiff peaks form.Fold in batter.Pour into prepared pan,bake 25 min.Loosen cake around edges.Sift remaining cocoa over cake.Cover cake with tea towel,then with an inverted baking sheet;turn cake over, carefully remove jelly roll pan,foil.Trim any crusty edges,while hot,roll up cake in towel,start from long side.Let cool. Mocha Cream:In cup,dissolve coffee in boiling water;let cool.In bowl,beat together cream,icing sugar just til stiff;blend in dissolved coffee liqueur Unroll cake;spread with two-thirds of Mocha Cream.Roll up cake.Place on serving platter seam side down;frost with remaining Mocha Cream,garnish with chocolate curls.Refrigerate til serving time.

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