Ingredients
C hocolate Swiss Roll
⅓ cup unsweetened cocoa powder ⅓ cup flour ¼ tsp. salt 1 tsp. baking powder ½ cup sugar 4 Tbsp. unsalted butter 4 large eggs 3 cups whipped cream
Directions 1. Preheat oven to 400° F/200° C. Place the Silicone Baking Sheet with Rim on a metal baking sheet, and set aside. 2. Sift together the cocoa powder, flour, baking powder and salt and set it aside. 3. In a bowl cream together the sugar and butter until lightened in color, about a minute then add in the eggs one at a time until fully incorporated before adding in the flour until just mixed in. 4. Pour the mixture Silicone Baking Sheet with Rim and bake for 8-10 minutes or until the cake is done to the touch (your finger doesn't leave an indentation) then remove from the oven and while it is still warm roll the cake with parchment paper into a roll and let cool in the roll shape. 5. Unroll carefully and spread the whipped cream over the cake then re-roll with our parchment paper, trim the edges (this is the chef's reward) and serve. 40
