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Add a photoServings: 12
Ingredients
- 3/4 c. sifted cake flour
- 1/4 c. unsweetened cocoa
- 1 teaspoon baking pwdr
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 c. sugar
- 3 T water
- FILLING;
- 2 egg yolks
- 2 T sugar
- 1 teaspoon cornstarch
- 1/2 c. light cream
- 3/4 c. unsalted butter
- 1 c. confectioners' sugar
- 1 teaspoon instant coffee
- 1 teaspoon vanilla
- 1 c. finely minced nuts
- 3/4 c. semi-sweet chocolate pcs
- 3 T unsalted butter
- 1 T cream
Directions
- Grease a 15"x10"x1" jelly roll pan; line bottom with wax paper, that has been greased. Sift flour, cocoa and baking pwdr into small bowl. In medium sized mixing bowl, beat large eggs with electric mixer till thick and creamy. Add in sugar gradually, beating till very thick. Add in vanilla and water; mix in flour mix.Spread batter in pan. Bake in 375 degree oven for 12 min or possibly till center springs back lightly when touched. Loosen cake around edges with small spatula; invert pan onto a clean towel that has been dusted with confectioners' sugar. Peel off wax paper. Roll up cake in towel. Place on wire rack, seam side down; cool. Prepare the filling and spread on cake as directed. Refrigerate cake overnight then frost as directed.
- FILLING: Mix egg yolks, sugar and cornstarch in small saucepan; blend in cream. Cook over medium heat, stirring constantly till mix comes to a boil. Cool and refrigerate. In mixing bowl, beat butter with electric mixer till soft and smooth. Beat in confectioners' sugar till smooth. Mix instant coffee with vanilla and add in to sugar mix. Add in custard a spoonful at a time, beating constantly till light and fluffy; add in nuts.
- Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down on cookie sheet. Spread with rest of filling mix; refrigerate overnight then frost.
- FROSTING: Heat chocolate pcs, butter and cream over hot water, stirring till smooth. Let stand 5 min; quickly spread over roll. Score lightly with fork tines for textured effect. Refrigerate cake overnight; keep chilled till serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 226 | 58% |
| Total Fat 26.14g | 33% |
| Saturated Fat 13.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 207mg | 9% |
| Potassium 180mg | 5% |
| Total Carbs 36.73g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 23.57g | 16% |
| Protein 6.04g | 10% |
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