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Chocolate Roll I

Chocolate Roll I

Name: Chocolate Roll I
Yield: 1 - 15 inch jelly roll
Ingredients: 5 eggs; ½ teaspoon cream of tartar; 1 cup white sugar; 3 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla extract; 1 pint heavy whipping cream, whipped; ¼ cup confectioners' sugar for dusting; ¼ cup all-purpose flour

Rating: 2.59 stars

32 Ratings
26 Reviews
7 Photos

This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.

By Carol

Recipe Summary

Servings:

Yield:

1 - 15 inch jelly roll

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

5 eggs
½ teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
¼ cup confectioners' sugar for dusting
¼ cup all-purpose flour

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.

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Step 2

Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
Step 3

Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Step 4

Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

127.6 calories; 2 g protein; 11.7 g carbohydrates; 65.9 mg cholesterol; 22.3 mg sodium. Full Nutrition

Reviews (26)

Most helpful positive review

LJVINCENT

04/08/2012

This was great & QUICK!! You will need to undercook by 5 minutes so it will roll easier. I substituted a Godiva chocolate recipe for the filling. And a raspberry liquor sauce to swirl on the plate. Updated 4/8/12 - Variation that came out awesome! Substitute almond extract for vanilla and add 1/8 cup powdered sugar to whipped cream. Put in refrigerator and let set while cake cools. Roast walnuts for 10 minutes on 350 (or put in oven with cake roll). Remove and let cool 5 minutes. Put in food processor and grind up. Sprinkle on top of meringue layer before rolling. Serve with raspberry sauce. Read More

Helpful

(45)

Most helpful critical review

loddiecheftress

01/13/2008

Skip the flouring on the parchment paper. Just spray the pan first then put the parchment paper on top then spray the parchment paper. Other reviewer is correct - undercook at least 5 minutes less!! I then flipped it over on a pillow case with powdered sugar sprinkled on the pillow case (do this slowly so sugar doesn't fly everywhere). Roll it up in the pillow case - let it cool and then unroll and fill. For the filling I used 1 stick of cream cheese 1 cup powdered sugar 2 tablespoons of soft butter & 1 teaspoon of vanilla. Roll it up and put in tin foil and chill for at least one-hour. Put on a plate and sprinkle it with powdered suger and serve. I serve mine with whipped cream on top of each slice and then sprinkle a little cinnamon sugare on top. YUMMIE!! Read More

Helpful

(50)

32 Ratings

5 star values: 6
4 star values: 4
3 star values: 5
2 star values: 5
1 star values: 12

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

loddiecheftress

01/13/2008

Helpful

(50)

LJVINCENT

04/08/2012

Helpful

(45)

JULIEH40

10/30/2003

I couldnt get cake to separate from paper I let cool 5 minutes before putting it on the towel and trying to remove paper. Paper stuck completely to bottom of cake and tore when I tried to pick off. I greased and floured paper well so dont know what went wrong. Dog liked it he doesnt mind paper peices. Maybe I did something wrong though. Read More

Helpful

(25)

PTAMOM25

03/14/2004

Cake was not as flavorful as we would have liked. It was also a little dry and cracked when rolled. I added 1/4 cup sugar to whipping cream to sweeten and added melted chocolate over the top to add more flavor. Was an "okay" recipe. Read More

Helpful

(11)

elinor3

07/26/2013

I was skeptical to try this recipe because of mediocre reviews but I'm glad I did. I used 4 eggs because that's all I had. I didn't experience the cracking other reviewers did. I oil-sprayed the pan lined it with wax paper then sprayed the paper. When I took the cake out I sifted powdered sugar on the cake topped it with a clean towel backed with a plastic cutting board (for support) and flipped the cake onto the towel. (The paper stayed in the pan!) I took it to Bible study last night and everyone loved it. I set it out half an hour before serving to soften the chocolate a bit. Read More

Helpful

(6)

Crystal

12/24/2007

I found this to be bland dry and crumbly. I have made many roll type cakes and just was not happy with the results. Read More

Helpful

(5)

Virginia Schrum

04/20/2009

to dry Read More

Helpful

(5)

BLUEEYEZ004

05/04/2005

Well props on the taste but that's about it. I made this cake and after letting it cool I tried to unroll it from the towel. It completely stuck and broke up into pieces! I won't try this recipe again. Read More

Helpful

(4)

sharbr

05/18/2011

I don't know what I did wrong but when I tried to roll it it stuck to the towel and cracked when I put the whipped creme in it. All I ended up with was a big mess! Read More

Helpful

(4)

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Nutritional Information

Chocolate Roll I

Servings Per Recipe: 24
Calories: 127.6

% Daily Value *

protein: 4 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 13 %

saturated fat: 25 %

cholesterol: 22 %

vitamin a iu: 7 %

niacin equivalents: 4 %

vitamin b6: 1 %

vitamin c:

folate: 2 %

calcium: 2 %

iron: 2 %

magnesium: 2 %

potassium: 1 %

sodium: 1 %

thiamin: 2 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chocolate Roll I

1 of 26

All Reviews

loddiecheftress

01/13/2008

Helpful

(50)

LJVINCENT

04/08/2012

Helpful

(45)

JULIEH40

10/30/2003

Helpful

(25)

PTAMOM25

03/14/2004

Helpful

(11)

elinor3

07/26/2013

Helpful

(6)

Crystal

12/24/2007

I found this to be bland dry and crumbly. I have made many roll type cakes and just was not happy with the results.

Helpful

(5)

Virginia Schrum

04/20/2009

to dry

Helpful

(5)

BLUEEYEZ004

05/04/2005

Helpful

(4)

sharbr

05/18/2011

I don't know what I did wrong but when I tried to roll it it stuck to the towel and cracked when I put the whipped creme in it. All I ended up with was a big mess!

Helpful

(4)