INGREDIENTS

INSTRUCTIONS

KILLER CHOCOLATE SAUCE
Source: Fund Craft Recipe Search (Internet)
Preheat oven to 350 degrees. Sift cocoa and sugar together. Separate the
eggs. Put the yolks and vanilla in large bowl and beat well until thick. In
another bowl whisk the egg whites until foamy. Add salt and continue
beating until soft peaks are formed. Fold cocoa and sugar into the whites,
then gently fold 1/3 cup of egg white mixture into beaten yolks. Thorough-
ly butter a 10 x 15-inch cookie sheet and line it with wax paper. Spread
the batter evenly in pan. Bake 18 to 20 minutes until knife comes out
clean. Sprinkle a clean tea towel with powdered sugar and turn cake out
onto it. Remove wax paper and trim off any crisp edges. Roll the cake in
the towel from the long end of towel and let rest 1 to 2 minutes. Unroll
and let it rest again for a few minutes, then roll it up again and allow it
to cool completely. Set ice cream out to soften. Unroll cooled cake; spread
evenly with ice cream and roll it back up (without the towel). Dust top
with powdered sugar. Keep it in the refrigerator until ready to serve. When
ready to cut, serve with Killer Chocolate Sauce.
Killer Chocolate Sauce: Melt butter and chocolate in heavy saucepan over
low heat. Add boiling water and stir well. Mix sugar and corn syrup until
sauce is smooth. Boil the sauce without stirring for 10 minutes. Remove
from heat and cool for 20 minutes, then add vanilla. Spoon the sauce over
ice cream cake and serve.
Posted to JEWISH-FOOD digest V97 #008
From: "Anne G. de Borja" <anne@iconn.com.ph>
Date: Thu, 9 Jan 1997 13:55:17 +0800

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