TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling
MAKES: 10 servingsIngredients
4 eggs
3/4 cup sugar
2 ounces unsweetened chocolate, melted and cooled
3 tablespoons water
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1/4 cup slivered almonds
1/4 cup sugar
1 cup heavy whipping cream
FROSTING:
1/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1-3/4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
Directions
.Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
.In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
.Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
.Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
.Invert cake onto a kitchen towel dusted with confectioners' sugar. 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, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
.Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
.For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll. Yield: 10 servings.
Originally published as Chocolate Cake Roll with Praline Filling in Taste of Home Christmas Annual Annual 2013, p126
