* Exported from MasterCook II * Chocolate Roulade Recipe By : Mrs. John M. Slack, III Serving Size : 8 Preparation Time :1:00 Categories : Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 5 Eggs -- separated 1/2 c Powdered sugar -- sifted 1 ts Vanilla 2 tb Flour -- sifted 4 tb Cocoa powder -- sifted 1/8 ts Salt 1/2 ts Cream of tartar Chocolate Filling: 2 oz Unsweetened naking chocolate 1 1/2 c Milk -- scalded 1/2 c Sugar 4 Eggs 1/4 c Flour 1/2 ts Vanilla Powdered sugar -- for garnish 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 8x12" pan with greased heavy paper and spread dough to thickness of about 1/4". Bake in a 325 F 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 towel. When cool, unroll cake and spread with filling; then reroll. 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 reroll. Dust roll with powdered sugar; slice, and serve. Yield: 8 Servings Recipe FROM: Mountain Measures, Junior League of Charleston, WV, 1974 - - - - - - - - - - - - - - - - - -