DESSERTS
CHOCOLATE ICE CREAM ROLL
INGREDIENTS:
- 4 eggs separated
- ½ cup sugar
- ½ cup un-sifted all-purpose flour
- 1/3 cup Hershey's cocoa
- ¼ cup sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1/3 cup water
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tbl sugar
- 1 quart ice cream softened
- Classic Cocoa Sauce (Page 38)
DIRECTIONS:
- Line jelly roll pan with foil and grease foil
- Beat eggs for 2 minutes on medium speed; gradually add ½ cup sugar
- Continue beating for 2 minutes
- Combine flour,cocoa,¼ cup sugar,baking sodaand salt on low speed
- Add water,alternately, until mix is smooth; add vanilla and set aside
- Beat egg whites until foamy; add 1 tbl sugar and beat until stiff peaks
- Fold into chocolate mix; spread batter evenly into pan
- Bake at 375ºF for 14-16 minutes
- Put on slightly dampened towel and roll in towel
- Unroll and re-roll omitting towel; let cool
- Unroll and spread with softened ice cream
- Re-roll and freeze immediately
USES / NOTES:
- Drizzle with classic cocoa sauce (Page 38)