Nokomis (thebigfatman) wrote in ofgooddatefame,
Nokomis
thebigfatman
ofgooddatefame

Chocolate-Almond Ice Cream Roll

Prep: 30 minutes
Freeze: 4 hours
Bake: 12 minutes
Makes 10 servings

Ingredients

1/3 cup all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon salt
4 egg yolks
teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
cup granulated sugar
Sifted powdered sugar
1 quart butter-almond or chocolate-almond ice cream, softened
1 12-ounce package frozen loose-pack red raspberries, thawed
cup sugar
1 teaspoon lemon juice
Melted white chocolate (optional)
Fresh raspberries (optional)


Directions

1. Grease and flour a 15x10x1-inch baking pan. In a 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 about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.

2. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.

3. Bake cake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.

4. Unroll cake. Spread softened ice cream on cake to within 1 inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.

5. In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.

6. To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries.



Nutrition facts per serving: calories: 830; total fat: 43g; saturated fat: 21g; cholesterol: 273mg; sodium: 278mg; carbohydrate: 104g; fiber: 3g; protein: 8g; vitamin A: 0%; vitamin C: 16%; calcium: 21%; iron: 13%</font>
Subscribe
  • Post a new comment

    Error

    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments