Mocha Truffle Roll

 

Ingredients:

1/3

Cup

All-Purpose Flour

Cup

Unsweetened Cocoa Powder

Tsp

Baking Soda

Tsp

Salt

4

 

Egg Yolks

Tsp

Vanilla

1/3

Cup

Sugar

Filling:

 

 

4

Tsp

Strong Coffee

3

Tbl

Warm Water

Cup

Butter, Softened

1-1/2

Cup

Confectioners Sugar

1/3

Cup

Unsweetened Cocoa Powder

 

 

Sifted Confectioners Sugar For Dusting

Directions:

Preheat oven to 375. Grease and flour a 15x10x baking pan.

In a small bowl sift together flour, cocoa powder, baking soda and salt; set aside.

In a large bowl beat egg yolks and vanilla with an electric mixer on high, for about 5 minutes until lemon colored. Gradually add 1/3 cup sugar, beating until sugar is dissolved.

In a large bowl beat egg whites on medium speed until stiff peaks form. Gradually add sugar, beating on high until stiff peaks form. Fold yolk mixture into whites. Sprinkle flour mixture over; fold in just until combined. Spread in prepared pan. Bake for 12-15 minutes or until top springs back when lightly touched. Immediately loosen sides of cake and turn out onto a kitchen towel sprinkle with confectioners sugar. Roll up towel and cake starting from on of the short sides. Cool on rack.

Meanwhile make filling: In a medium bowl, beat butter until creamy. Mix coffee and warm water. Mix cocoa and confectioners sugar, add alternately to butter with the coffee mixture. Beat until smooth and creamy. Beat in a bit more coffee or water if necessary, to make a spreading consistency.

Unroll cake. Spread filling on cake to within 1 of edges. Re-roll cake. Chill in refrigerator until ready to serve, Dust with confectioners sugar before serving.

 

Yields

10 servings

 

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