STEPS
INGREDIENTS
Pre heat your oven to 350 degrees Fahrenheit. You also need to grease and line a jelly roll pan with parchment paper
Melt the butter and half of the chocolate until they are both melted
Should have a smooth consistency similar to this
When chocolate and butter has been melted smooth, gradually add in the sugar
Should look similar to this
Crack the eggs into a bowl
Beat your eggs on high for three minutes
Blend together the eggs and the chocolate
Should look like this
Add in 1/4 of the flour and all of the baking soda
Beat until it is just blended, and don't forget to scrape down the sides of the bowl
Alternate adding the rest of the flour with water
Beat well with each addition until smooth
Pour the mixture into the greased pan
Bake in the oven for 15 minutes
Transfer to a cooling rack and remove the wax paper
Dust with the 1/4 cup of powdered sugar and roll up with a clean towel
Roll up in the clean towel and allow to cool. If storing over night, wrap it in a generous layer of plastic wrap
Gently unroll the cake, and it may break apart in the process
Beat the cream cheese until smooth
Add in the cool whip and mix until it is mixed evenly
Spread the filling evenly onto the cake, about an inch thick. There will be some filling left over
Carefully roll the cake up so that is has its spiraled center
Melt the remaining filling and chocolate until it is a smooth consistency.
Evenly apply the chocolate sauce to the top and sides of your cake roll.
You may cut off the ends
And dust with more powdered sugar if you wish to present this nicely
- 6.0oz Baker's semisweet chocolate
- 15.0g Butter
- 227.0g Granulated sugar
- 4.0 Eggs
- 113.0g All purpose flour
- 2.5g Baking soda
- 908.0g Water
- 4.0oz Cream cheese
- 98.0g Powdered sugar
- 234.0g Cool whip