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Measurements

Chocolate Roulade

The Cake:

5 Eggs -- separated
1/2 Cup Powdered Sugar -- sifted
1 Teaspoon Vanilla
2 Tablespoons Flour -- sifted
4 Tablespoons Cocoa Powder -- sifted
1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk -- scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

FOR THE CAKE:
Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4". Bake in a 325 oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Serves: 8 to 10
Source: "Mountain Measures" --Junior Leauge of Charleston


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