[goodcooking] Chocolate Ice Cream Roll

Chocolate Ice Cream Roll

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart fat-free vanilla ice cream, softened
1/4 cup broken pecans, toasted
1 Recipe Raspberry Sauce (optional)
Fresh raspberries (optional)
Fresh mint sprigs (optional)

1. Grease and flour a 15x10x1-inch baking pan. In a large bowl stir together flour, cocoa powder, baking powder, and salt. Set aside. In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until lemon-colored. Gradually add the 1/3 cup sugar, beating on medium speed about 5 minutes or until sugar is almost dissolved. Wash and dry beaters.

2. In a large mixing bowl beat egg whites on high speed until soft peaks form. Add the 1/2 cup sugar, beating until stiff peaks form. Fold yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter into prepared pan. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs. Loosen edges of hot cake from pan; turn out onto a clean dish towel sprinkled with powdered sugar. Starting with a narrow end, roll up cake and towel together. Cool

3. Unrolll cake. Spread ice cream onto cake to within 1 inch of edges. Sprinkle with pecans. Reroll cake without towel. Wrap and freeze at least 4 hours. To serve, if desired, drizzle Raspberry Sauce over serving plates. Slice cake; place slices on plates. If desired, garnish with berries and mint.

4. Makes: 10 servings

5. Raspberry Sauce: In a small saucepan heat 2/3 cup seedless raspberry spreadable fruit, 1 tablespoon lemon juice, and 1/4 teaspoon almond extract until spreadable fruit is melted. Cool slightly.

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