Chocolate Roll

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 large eggs, separated
  • cup sugar
  • 6 ounces (6 squares) semisweet chocolate
  • 3 tablespoons strong coffee
  • Cocoa
  • cups heavy cream, whipped


    1. Preheat oven to moderate (350°F.). Butter a large baking sheet (8 × 12 inches). Line it with wax paper and butter the paper.

    2. Beat the egg yolks and sugar with a rotary beater or electric mixer until thick and pale in color.

    3. Melt the chocolate in the coffee over low heat, stirring until chocolate melts. Let the mixture cool slightly, then stir it into the egg yolks. Beat the egg whites until stiff and fold them in.

    4. Spread the mixture evenly on the prepared baking sheet. Bake for fifteen minutes, or until a knife inserted into the middle comes out clean. Do not overbake.

    5. Remove the pan from the oven and cover the cake with a damp cloth. Let stand for thirty minutes, or until cool. Loosen cake from the baking sheet and dust cake generously with cocoa. Turn the cake out on wax paper, cocoa side down.

    6. Carefully remove the paper from the bottom of the cake. Spread the cake with whipped cream, sweetened and flavored to taste, and roll up like a jelly roll. The last roll should deposit the log, seam side down, on a long board or platter. Dust the top with a little more cocoa.