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Instructions |
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Grease a 15x10x1 inch jelly roll pan and line the bottom with wax paper, grease and flour paper. Preheat oven to 350 degrees.
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Beat egg yolks in large bowl until fluffy. Gradually beat in sugar until light and thick. Beat in cocoa and flour at low speed.
In separate bowl, beat egg whites until soft peaks form. Fold into yolk mixture until smooth. Spoon batter evenly into prepared pan and smooth with spatula. Bake at 350 degrees for 15 minutes, or until top springs back when lightly pressed.
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Turn out onto cloth sprinkled with superfine sugar. Cut a 1/4 inch strip from one short end. Roll up cake and cloth together; cool on wire rack.
Combine frosting with coffee. Unroll cooled cake; spread with 3 T. frosting, then spread with 3 T. whipped cream. Re-roll the cake.
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Frost rolled cake with remaining chocolate frosting. Roll up the trimmed edge and press onto log to form a knot. Draw fork down frosting for bark effect. Sprinkle the knot with pistachio nuts. Garnish with marzipan mushrooms and a dusting of super fine sugar if you wish.
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Originally Submitted
12/26/2009
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