At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Chocolate and coffee create a sinfully rich cake roll bursting with flavor.
Dietary Fiber: 1g
Easy to make, just follow the instructions. Not too sweet and elegant! Try it and you will make it again.
Very light and elegant
easier than looked, light, fluffy....not to sweet.....pretty!
I was so thrilled to have found this recipe. Many years ago someone made me one that was just like this one, except she had put chocolate frosting on top. I lost touch with the person and was so craving the cake. I decided to google it and was so happy to have found it. I have made it and it is just absolutely delicious. I did make a little more filling because it didn't seem to be enough with the one cup, nevertheless an awesome cake. Thank you1
Do not use the tip that says waxed paper is an okay substitute for parchment paper. Always use parchment paper. Before you mix in the egg whites the batter will seem extremely dry. This made me nervous, so I added an extra egg yolk (for a total of 3). When I folded in the whites, the batter was just fine. I might not have needed to add the extra yolk, but it was fine with it. The cake was very tasty and tender. It was also easy to work with. I did not add the grated chocolate to the filling. We liked it with just coffee. Also, we made a little extra whipped cream. The one cup of cream just didn't seem to be enough. Use two cups, if you want generous filling. This also freezes very well (when wrapped tightly in plastic wrap). all in all, a very good recipe!
can use drinking chocolate powder instead of grated semi-sweat chocolate
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1276
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