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Ingredientes
- 5 x Large eggs, separated
- 1/2 c. Powdered Sugar, sifted
- 1 tsp Vanilla
- 2 Tbsp. Flour, sifted
- 4 Tbsp. Cocoa Pwdr, sifted
- 1/8 tsp Salt
- 1/2 tsp Cream Of Tartar
- 2 x Unsweetened Baking Chocolate Squares
- 1 1/2 c. Lowfat milk, scalded
- 1/2 c. Sugar
- 4 x Large eggs
- 1/4 c. Flour
- 1/2 tsp Vanilla Powdered Sugar For Garnish
Direcciones
- FOR THE CAKE:Beat egg yolks undil creamy. Add in powdered sugar gradually and continue beating till smooth. Add in vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar till stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased geavy paper and spread dough to thickness of about 1/4". Bake in a 325 oven for about 25 min let cold in pan for 5 min. Reverse pan onto a clean towel which has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cold, unroll cake and spread with filling; then reroll.
- FOR THE CHOCOLATE FILLING:Grate chocolate and add in to lowfat milk so which it melts while lowfat milk is scalding.
- Cream sugar and Large eggs till light. Add in flour to this mix, stirring gently. Add in scalded lowfat milk gradually, stirring constantly. Cook and stir till it reaches boiling point, but don't let it boil. Add in vanilla; strain and cold. Spread on cooled cake and reroll. Dust roll with powdered sugar; slice, and serve.
- Serves: 8 to 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 56 | 27% |
| Total Fat 6.27g | 8% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 134mg | 6% |
| Potassium 182mg | 5% |
| Total Carbs 28.86g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 22.75g | 15% |
| Protein 9.62g | 15% |
