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  Recipe Home » Candy » Elegant Chocolate Log
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  Elegant Chocolate Log
  Category: Candy
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
1 1/4 cup Sifted confectioners sugar
1/4 cup Plus 1 tb sifted flour
1/2 tsp Salt
5 tbsp Baking cocoa
6 Eggs, separated
1/4 tsp Cream of tartar
1 1/4 tsp Vanilla
1 tbsp Water
1 cup Heavy cream
2 tbsp Sugar
12 Marshmallows, cut up
1 oz Unsweetened chocolate, melted and cooled
2 cup Sifted confectioners sugar
Light cream
1/4 cup Chopped pecans
Instructions:
Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3
times. Set aside. Beat egg whites with cream of tartar in bowl until
stiff peaks form, using electric mixer at high speed. Set aside. Beat
egg yolks in another bowl until thick and lemon colored, using
electric mixer at high speed. Beat in vanilaa and water. Blend in dry
ingredients, beating well. Fold in beaten egg whites. Spread batter
in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in
375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly
dust a clean dish towel with confectioners sugar. Loosen cake around
edges with spatula and invert cake on towel. Lift off pan and
carefully peel off paper. With a sharp knife, cut off crisp edges.
Roll up cake gently, from narrow end, by folding edge of cake over
and then tucking it in towel. Continue rolling cake, using towel as
aid. Let cake cool in towel on rack. Whip heavy cream in bowl until
thickened, using electric mixer at high speed. Add sugar, beating
until soft peaks form. Fold in marshmallows. Unroll cake. Spread with
cream mixture. Reroll (without towel) Combine cooled chocolate and 2
cups confectioners sugar in bolw. Add enough light cream to make a
frosting of spreading consistency. Spread over cake roll. Sprinkle
with pecans. Refrigerate until serving time. Makes 10 servings.
Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon
Stevens
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