Chocolate Cream Roll with Chocolate Glaze
10 to 12 servings
- 3/4 cup Domino® Granulated Sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
- 1/3 cup Domino® Confectioners Sugar
- 1/4 cup semisweet chocolate chips
- 1 tablespoon butter or margarine
- 1/2 cup Domino® Confectioners Sugar
- 1 1/2 tablespoons milk
- 5 cherries, cut in half
- 1/4 cup almonds, crushed
Preheat oven to 400°F. Grease 15x10-inch jelly-roll pan. Line with greased waxed paper or parchment.
In large bowl, beat sugar and eggs until thick and lemon-colored; add vanilla. Combine flour, cocoa, soda and salt; gently fold into sugar mixture. Spread batter in pan.
Bake 10 to 13 minutes, until edges start to pull away from sides of pan. Turn out immediately onto clean cloth towel dusted with confectioners' sugar. Peel off paper; trim off crisp edges. Roll cake in towel from long side. Cool on rack.
In medium bowl, whip cream with confectioners' sugar until stiff. Unroll cake and spread with whipped cream. Reroll (without towel) and place on serving plate, seam side down.
In small saucepan, melt chocolate with butter. Remove from heat; beat in confectioners' sugar, adding milk gradually, until mixture is a pourable consistency.
Decorate roll with cherries and whole almonds. Place cherries, cut side down, in a row on top. Sprinkle crushed almonds over the top of the chocolate glaze.
Makes enough glaze for a layer cake.