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Chocolate Roll Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Chocolate||2 Tablespoon, melted|
|Whipping cream||1 Pint|
|Powdered sugar||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Chocolate||1⁄2 Cup (8 tbs), melted|
|Light cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4882 Calories from Fat 2415
% Daily Value*
Total Fat 272 g417.8%
Saturated Fat 170 g850%
Trans Fat 0 g
Cholesterol 1776.6 mg592.2%
Sodium 2086.1 mg86.9%
Total Carbohydrates 439 g146.2%
Dietary Fiber 8.2 g32.7%
Sugars 394.4 g
Protein 141 g281.2%
Vitamin A 53.4% Vitamin C 1.2%
Calcium 59.5% Iron 42.4%
*Based on a 2000 Calorie diet
Line jellyroll pan, 15 1/2" x 10 1/4" x 1", with waxed or foil paper.
In mixer bowl, beat eggs till thick and lemon colored.
Gradually beat in granulated sugar, then chocolate and flour.
Add the egg whites that have been beaten stiff.
Put batter in pan and bake 10 to 15 minutes; test with wooden pick inserted in center should come out clean.
Loosen cake from edges of pan.
Invert on towel sprinkled with confectioner's sugar.
Remove wax or foil paper.
Trim off stiff edges if necessary.
While hot, roll cake and towel.
Cool on wire rack.
Unroll cake; remove towel.
Fill with whipped cream that has been sweetened.
Roll up and serve with hot chocolate sauce.