« Multiplying Fish Dish (Salmon Papillotes with Red Onion, Lemon and Rosemary) | Main | Garlic Rosemary Roasted Chicken »

May 19, 2006

The Giant Ho-Ho

I have many warm childhood memories of standing at the kitchen counter watching my mother making a myriad treats for our family. One such treat was a delightfully light confection called a chocolate roll which was filled with whipped cream and resembled a giant Ho-Ho. Mom whipped the egg whites until they formed stiff peaks and turned away to get the cocoa. Meanwhile, I took a big ol' swipe of the stuff (thinking it was sweetened whipped cream) and got a mouthful of the most disappointing flavor and texture describable. I've never forgotten that experience and now make sure to double check anything that's fluffy and white is whipped cream before I taste it.

Chocolate Roll

5 eggs separated
2 T unsweetened cocoa
1/2 C sugar
pinch of salt

Beat egg white and salt until stiff. Beat egg yolks until thick and add cocoa and sugar; continue to beat for 10 minutes. Fold in stiff egg whites. Pour into a buttered and wax paper lined jelly roll pan. Bake 10 to 15 minutes at 350 degrees. Turn out onto tea towel that has been sprinkled with confectioners sugar and roll up while still warm. Cool and unroll; fill with sweetened whipped cream and re-roll. Store in refrigerator until used. Serve with hot chocolate sauce.

Hot Chocolate Sauce (Optional)

1 C water
1 C sugar
1 t corn starch
1 square melted chocolate

In a double boiler, mix sugar, corn starch and water and blend. Add melted chocolate last.


Posted by linda at May 19, 2006 6:30 PM