Chocolate Peppermint Roll

#14

 

On the 14th day of Christmas treats I give to you - a Chocolate Peppermint Roll! Yum, yum, yum! This is such a beautiful-looking recipe, too.  It would be great to take to your Christmas party or potluck.
You can crush peppermint candy canes on top (like shown) or you can drizzle with a chocolate glaze. (recipe below)

Ingredients:
1/2 c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp baking soda
4 eggs, separated
1/3 c sugar plus 1/2 c sugar, divided
1 tsp vanilla extract
1/3 c water
1 TBS powdered sugar

Filling Ingredients:
1 c heavy whipping cream
1/4 c powdered sugar
1/3 c crushed peppermint candies -or- 1/2 tsp peppermint extract and a few drops of red food coloring, if desired.

Chocolate Glaze Ingredients:
2 TBS butter
2 TBS cocoa
2 TBS water
1 c powdered sugar
1/2 tsp vanilla extract

Directions:
Heat oven to 375 F. Line a 15x10x1 in. jelly roll pan with waxed paper; grease the paper, and set aside.

Combine flour, cocoa, baking powder and baking soda; set aside.

In large bowl, beat egg yolks, 1/3 c sugar and vanilla until thick and lemon-colored.  Add dry ingredients alternately with water just until blended.  In a small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining 1/2 c sugar 1 TBS at a time, until stiff glossy peaks form.  Fold into yolk mixture.

Spread batter evenly into prepared pan.  Bake at 375 F for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Loosen cake from edges of pan.  Invert cake onto a clean kitchen towel dusted with powdered sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with short side.  Cool completely on a wire rack.

For filling:  In a small bowl, beat cream until soft peaks form.  Gradually beat in powdered sugar until stiff peaks form.  Fold in crushed candies.  Unroll cake; spread filling to within 1/2 inch of edges.  Roll up again. (without towel)  Cover and refrigerate for at least 1 hour.

For glaze: Combine butter, cocoa and water in a small saucepan.  Cook and stir over low heat until smooth.  Remove from heat.  Whisk in powdered sugar and vanilla until smooth.  Drizzle over cake.

Makes 10-12 servings.  Refrigerate leftovers.

Enjoy!