Nubian Chocolate Roll Recipe

This Nubian Chocolate Roll is from my Mom's cookbook and everytime I make this delicious dessert roll it gives me enough opportunity to bring in my own variations. Give this Nubian Chocolate Roll a try and you would just wont settle for any dessert other than this from then on!

Summary

Health IndexAverageCourse
MethodInterest Group

Ingredients

 Eggs6 , separated
 Granulated sugar3⁄4 Cup (12 tbs)
 Unsweetened cocoa1⁄3 Cup (5.33 tbs)
 Vanilla extract1 Teaspoon
 Cinnamon1 Teaspoon
 Ground anise1⁄2 Teaspoon
 Confectioners sugar1 Tablespoon
For filling
 Heavy cream1 1⁄2 Cup (24 tbs)
 Confectioners sugar1⁄3 Cup (5.33 tbs)
 Unsweetened cocoa3 Tablespoon
 Pistachios/Walnuts1 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3086 Calories from Fat 1623

% Daily Value*

Total Fat 195 g299.9%

Saturated Fat 93.1 g465.3%

Trans Fat 0 g

Cholesterol 1762.1 mg

Sodium 558.3 mg23.3%

Total Carbohydrates 302 g100.6%

Dietary Fiber 54.2 g216.7%

Sugars 207.6 g

Protein 74 g147.3%

Vitamin A 137.2% Vitamin C 6%

Calcium 47.7% Iron 42.1%

*Based on a 2000 Calorie diet

Directions

In large bowl of electric mixer, let egg whites stand 1 hour.
Preheat oven to 375°F.
Lightly grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan; line with oiled waxed paper.
At high speed, beat whites until soft peaks form.
Gradually beat in 1/4 cup granulated sugar, beating until stiff.
Using same beaters, at high speed, beat yolks with remainder of granulated sugar, until thick and lemon coloured.
Stir in flavourings.
With wire whisk or rubber scraper and using an under and over motion, gently fold yolk mixture into egg whites.
Spread evenly in prepared pan.
Bake 12 minutes, until surface springs back when pressed with finger.
Onto a clean towel sift confectioners sugar in 15 x 10 inch rectangle.
Turn out cake onto sugar; peel off paper.
With knife, trim edges.
From long side, roll up cake in towel, jelly roll fashion.
Cool on rack, seam side down.
Make filling.
In medium bowl, combine cream, sugar, cocoa, and vanilla.
Refrigerate 1 hour.
Beat until stiff.
Gently unroll cake; remove towel.
Spread with three fourths filling; reroll.
Spread with rest of filling; sprinkle with nuts.
Place seam side down.
Refrigerate.
This cake is worth the effort.
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