Chocolate Mocha Souffle Roll Recipe
Ingredients
| Eggs | 6 , separated | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Cocoa | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 1⁄2 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Powdered sugar | 1 Teaspoon | |
| Mocha cream | 50 Gram (for filling) |
Nutrition Facts
Serving size: Complete recipe
Calories 1392 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 19 g94.9%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 575.5 mg24%
Total Carbohydrates 235 g78.3%
Dietary Fiber 39.8 g159.3%
Sugars 159.4 g
Protein 62 g124%
Vitamin A 29.2% Vitamin C
Calcium 31.4% Iron 123%
*Based on a 2000 Calorie diet
Directions
Grease wax paper lightly; set aside.
Place egg yolks in a large bowl, and beat at high speed of an electric mixer until foamy; gradually add 1/2 cup sugar, beating until mixture is thick and lemon colored.
Add cocoa, vanilla, and salt; beat at low speed of an electric mixer until blended.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold egg whites into cocoa mixture.
Spread batter evenly in prepared pan; bake at 375° for 15 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on a towel.
When souffle is done, immediately loosen from sides of pan, and turn out onto sugar.
Peel off wax paper.
Starting at long side, roll up souffle and towel together; cool on a wire rack, seam side down.
Unroll and remove towel.
Spread Mocha Cream Filling over souffle, and reroll.
Place on a serving plate, seam side down.
Chill.
Before serving, sift additional powdered sugar over roll.
Chef
