Shelly's Recipe

CHOCOLATE ROULADE

Category: Cakes

5 eggs
1 cup confectioners sugar
1/2 tsp vanilla
4 tbsp cocoa
2 tbsp confectioners sugar

Preheat oven to 325. Separate the eggs and beat the yolks, adding the cup of sugar gradually until thick and creamy. Add the vanilla. Beat the egg whites until they hold soft peaks. Continue to beat and add the cocoa 1 tbsp at a time. Fold lightly into the yolk mixture and spread into a jelly-roll pan that has been lined with parchment paper and greased.

Bake for 20 to 25 minutes or until the cake shrinks from the edges of the pan. With the paper side up, turn out onto a clean cloth that has been dusted with 2 tbsp confectioners sugar. Peel off the paper and cover the cake with a slightly dampened cloth. Cool. Serve with Coffee Ice Cream and Kahlua Sauce.

Kahlua Sauce
1 tbsp unsalted butter
5 oz half and half
1 cup sugar
4 oz unsweetened chocolate
1 1/2 tbsp Kahlua

Melt the butter with the cream and sugar, stirring until the mixture is opaque and the sugar is dissolved. Add the chocolate and whisk until the chocolate melts. Remove from the stove, cool slightly and add the Kahlua.

To serve, nap the bottom of a dessert plate with the Kahlua sauce and top it with a slice of the roulade.