Chocolate Log

I've made pumpkin rolls for Thanksgiving for years, but had never tried a chocolate roll until now ~ and I was very pleased with the result! I'm always looking for tasty and pretty desserts for special occasions, and this certainly fits that criteria. The chocolate cake is light with a slightly nutty flavor ~ and the whipped cream filling gives the cake just the right amount of added sweetness. The original recipe calls for a chocolate glaze topping, but I just dusted it with some confectioner sugar (who needs the extra calories ;o)

Cake Ingredients

• 1 cup walnuts
• 1/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa
• 5 large eggs, separated
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 2/3 cup granulated sugar
• 1/2 tsp vanilla

Filling Ingredients

• 1/2 pint whipping cream
• 1/4 cup confectioner sugar
• 1/2 tsp vanilla

Grate nuts to fine meal; mix with flour and cocoa in large mixing bowl. In small bowl, beat egg whites, salt and cream of tartar until it starts to stiffen, gradually beat in 1/3 cup of sugar. Set aside. With same beaters, beat egg yolks, remaining 1/3 cup of sugar and vanilla until it thickens. Pour over egg whites and gently fold together; then gradually fold in walnut mixture.

Pour mixture into a 10x15x1" jelly roll pan lined with greased parchment paper.

Bake at 350 degrees for 18 minutes, or until top springs back when touched lightly. (Do not overbake or cake will crack when rolling up.) Turn out onto towel or cloth sprinkle with confectioner sugar. Roll up loosely in cloth and let cool. When cool, unroll.

Filling:

Add whipping cream, confectioner sugar, and vanilla to small mixing bowl. Beat until mixture stiffens.

Spread whipped topping over cake and re-roll. Dust lightly with additional confectioner sugar.

~adapted from Mrs. Robert Gilliland