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Chocolate Souffle Roll Recipe
|Powdered sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened cocoa powder||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Crushed peppermint candy||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Tablespoon|
|Crushed peppermint stick candy||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2246 Calories from Fat 949
% Daily Value*
Total Fat 106 g162.9%
Saturated Fat 63.8 g319.1%
Trans Fat 0 g
Cholesterol 1256.9 mg
Sodium 352.8 mg14.7%
Total Carbohydrates 285 g95%
Dietary Fiber 14.9 g59.8%
Sugars 229 g
Protein 37 g73%
Vitamin A 21.6% Vitamin C
Calcium 29.8% Iron 46.7%
*Based on a 2000 Calorie diet
Grease wax paper; set aside.
Preheat oven to 350°F (175°C).
In a small mixer bowl, beat egg yolks until very thick and lemon-colored, 5 to 6 minutes.
Gradually add powdered sugar, beating until mixture is thick again.
Mix in vanilla and cocoa.
In a large mixer bowl, beat egg whites until stiff but not dry.
Carefully fold into egg yolk mixture.
Spoon into prepared pan; spread gently and evenly.
Bake 18 to 20 minutes, until done.
Sprinkle a clean, dry dish towel with powdered sugar.
When cake is done, remove from oven and immediately loosen sides.
Invert on prepared towel.
Remove wax paper.
Starting with shorter edge, roll up towel and cake together.
Cool rolled up cake on wire rack.
When cake is cool, whip cream.
Spread cake with whipped cream.
Sprinkle with crushed peppermint candy.
Roll up cake like a jelly roll.
Sprinkle with powdered sugar.