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Chocolate Roll with Two Sauces

  1. 5 eggs
  2. 1/2 tsp. cream of tartar 2 mL
  3. 1 cup sugar (divided) 250 mL
  4. 1/4 cup flour 60 mL
  5. 3 Tbsp. cocoa powder 45 mL
  6. 1 tsp. vanilla 5 mL
  7. 2 cups whipping cream, whipped 500 mL
  8. icing sugar
Foamy Butter Sauce
  1. 1/2 cup butter 125 mL
  2. 1 egg
  3. 1 cup icing sugar 250 mL
Fudge Sauce
  1. 1 Tbsp. butter 15 mL
  2. 1 square unsweetened chocolate 30 g
  3. 1/3 cup boiling water 75 mL
  4. 1 cup sugar 250 mL
  5. 2 Tbsp. corn syrup 30 mL
  6. 1/2 tsp. vanilla 2 mL
  1. Roll: Separate the eggs. Beat whites with cream of tartar until stiff. Gradually beat in 1/2 cup (125 mL) sugar. Set aside. Sift together remaining 1/2 cup (125 mL) sugar, flour and cocoa powder. Beat yolks until thick. Fold flour mixture into yolks and add vanilla. This will be very stiff. Carefully fold yolk mixture into beaten whites. Preheat oven to 325 F (160 deg.C). Line a 10″ x 15″ (25 x 38 cm) edged cookie sheet with waxed paper, leaving an overlapping edge. Grease and flour paper. Spread batter evenly on paper. Bake for 20 minutes. Place on a rack and cool for 5 minutes. Place a clean tea towel on counter, generously sprinkle with icing sugar and turn cake onto towel. Carefully peel waxed paper off the top. Cut off any dried edges. Roll up cake and towel together, beginning at short end. Cool completely – no more than a half an hour. Unwrap roll and spread whipped cream over surface. Roll up cake again but this time – leave out the towel! Sprinkle with icing sugar. Serve with fudge sauce or foamy butter sauce.
  2. Serves 8.
Foamy Butter Sauce
  1. Combine all ingredients in top of double boiler. Cook, stirring, until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce
  1. Melt butter and chocolate in medium saucepan. Add boiling water and bring to a boil. Add sugar and syrup. Bring to boil again and stir for 5 minutes. Stir in vanilla. Serve just warm over chocolate roll.
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book The Best of the Best and More.