INGREDIENTS

INSTRUCTIONS

BATTER
TO FINISH
Set rack in the middle of oven. Butter 10 by 15 inch jelly roll pan
and line with parchment paper or waxed paper. Butter paper. To
prepare batter, finely cut chocolate and combine with liqueur and
butter in a heatproof bowl. Place bowl over hot, not simmering, water
and stir occasionally until chocolate is melted and mixture is
smooth. Beat in egg yolks, 1 at a time. Whip egg whites in separate
bowl with dash of salt until they just begin to hold very soft peaks.
Whip in 1/3 cup granulated sugar in slow stream. Continue whipping
egg whites until they hold soft peaks. Stir 1/4 of egg whites into
chocolate batter, then fold chocolate batter into remaining egg
whites. Pour batter into prepared pan. Smooth top. Bake at 350
degrees until cake is firm to the touch, about 15 minutes. Remove pan
from the oven. Loosen sides of the cake with a small, sharp knife.
Pull on paper to slide cake onto work surface. Cool about 20 minutes.
To finish, slide pan or cookie sheet under cake. Cover cake with
clean piece of parchment paper and another pan. Invert cake. Lift off
top pan and peel off parchment paper. Replace with clean paper and
replace pan. Invert again and remove top pan and paper. Whip cream
with granulated sugar until firm peaks form. Spread cream on cake
with metal spatula. Roll cake by picking up long edge of paper and
easing cake into a curve. Continue lifting paper to form cake into a
roll. Roll cake directly onto serving platter, seam side down.
Discard paper. Trim edges of roll. Refrigerate, loosely covered,
until ready to serve. Dust with confectioners sugar before serving.
Posted by Denis Clement to the Fidonet National Cooking echo 7-98
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on
Jan 25, 99

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