Chocolate Liqueur Roll Recipe
Ingredients
| Baking Chocolate | 1/4 Pound | |
| Strong coffee | 3 Tablespoon | |
| Eggs | 4 , separated | |
| Sugar | 3/4 Cup (16 tbs) | |
| Cocoa | 3 Tablespoon, sifted | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
| Liqueur | 1 Tablespoon | |
| Whipping cream | 1/4 Cup (16 tbs), Whipped | |
| 4 strawberries, cut into fans | ||
Directions
Melt chocolate in top of double boiler with the coffee.
Beat egg yolks and sugar until thick.
Whisk egg whites until stiff.
Fold melted chocolate into egg yolks.
Fold in egg whites.
Spoon mixture into greased and lined jelly roll pan.
Bake at 412°F (210°C) for 10 minutes.
Turn off oven.
Leave cake mixture for 15 minutes in oven.
Remove from oven, leave cake in pan, cover with damp tea towel till cool.
Turn out onto a sheet of wax paper dusted with cocoa.
Spread with whipped cream flavored with Kirsch.
Roll up and chill.
Decorate with whipped cream rosettes and strawberry fans.
Beat egg yolks and sugar until thick.
Whisk egg whites until stiff.
Fold melted chocolate into egg yolks.
Fold in egg whites.
Spoon mixture into greased and lined jelly roll pan.
Bake at 412°F (210°C) for 10 minutes.
Turn off oven.
Leave cake mixture for 15 minutes in oven.
Remove from oven, leave cake in pan, cover with damp tea towel till cool.
Turn out onto a sheet of wax paper dusted with cocoa.
Spread with whipped cream flavored with Kirsch.
Roll up and chill.
Decorate with whipped cream rosettes and strawberry fans.
Chef
