Ingredients Jump to Instructions ↓

  1. 4 eggs, separated

  2. 2/3 cup sugar, divided

  3. 1/2 cup all-purpose flour

  4. 2 tablespoons baking cocoa

  5. 1 teaspoon baking powder

  6. 1/4 teaspoon salt FILLING:

  7. 1 cup heavy whipping cream

  8. 2 tablespoons sugar

  9. 1/4 teaspoon almond extract FROSTING:

  10. 1/2 cup butter, softened

  11. 2 cups confectioners' sugar

  12. 2 ounces unsweetened chocolate, melted

  13. 2 tablespoons milk

  14. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side; cool completely on a wire rack. Meanwhile, for the filling, beat the cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll the cake; spread the filling to within 1 in. of edges. Roll up again. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect. Yield: 14-16 servings.


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