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Chocolate Cloud Roll Cake

Cake:
¼ cup plus 2 T sugar
6 large eggs, separated
4 oz bittersweet chocolate, melted (I used Dove dark chocolate)
¾ t cream of tartar

Filling:
1 cup whipping cream
Powdered sugar
Cream of tartar

Raspberries to serve with cake.




Chocolate Cloud Roll

This is more a flourless soufflé than a cake. It is so light and delicate it must be baked in a low sheet pan or it will fall.

17 by 12 jelly roll pan, greased, bottom lined with nonstick liner and then greased again.

Place oven rack in the lower third of the oven. Pre-heat oven to 350.

Beat ¼ cup sugar and egg yolks for 5 minutes or until light and fluffy. Add chocolate & beat in.

Beat egg whites until foam, add cream of tartar and beat until soft peaks. Beat in the remaining 2 tablespoons sugar, beating until stiff peaks.

Gently fold in ¼ of the egg whites to chocolate mixture to lighten it. Then fold in the remaining egg whites. Pour into prepared pan, spreading evenly. Bake 16 minutes. Remove from oven. Cover with a clean smooth dishtowel and let cool in pan.

Stabilized whip cream for filling:

This whipped cream will not water out for up to 24 hours. Refrigerate cake until served.

Refrigerate mixing bowl and beater.
In a small saucepan, mix 2 tablespoons powdered sugar with 1 teaspoon cornstarch. Add ¼ cup heavy whipping cream, mix thoroughly and bring to a boil. Simmer a few seconds. Transfer to a small bowl and cool (I put mine in the freezer and stirred every 10 minutes.) Add 1 /2 teaspoon vanilla. Beat ¾ cup heavy whipping cream until it starts to thicken. Add the cooled mixture in a very slow stea
dy stream, beating until stiff peaks.

Spread cake with filling and roll up, removing the liner as you roll.

Slice and serve with raspberries.







This recipe was submitted by Mary

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