10 to 12 servings.

Ingredients Edit

Chocolate GLAZE Edit

Directions Edit

  1. Heat oven to 375 °F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup Sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.
  3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup Sugar.
    Continue beating 2 additional minutes or until mixture is thick and lemon-colored.
  4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.
  5. Bake 12 to 15 minutes or until top springs back when touched lightly in center.
  6. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar.
  7. Carefully peel off foil.
  8. Immediately roll cake in towel starting from narrow end; place on wire rack.
  9. Cool completely.
  10. Prepare WHITE cream FILLING.
  11. Unroll cake; remove towel.
  12. Spread with filling; reroll cake.
  13. Spread chocolate GLAZE over top and sides.
  14. Cover; refrigerate until just before serving.
  15. Garnish with WHITE LEAVES and Candied cherries, if desired.
  16. Cover; refrigerate leftover dessert.
  1. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften.
  2. Place white chips and milk in small microwave-safe bowl.
  3. Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred.
  4. Add gelatin mixture and vanilla; stir until gelatin is dissolved.
  5. Cool to room temperature.
  6. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture.
  7. Refrigerate 10 minutes or until filling begins to set.
  8. About 2 cups filling.
Chocolate GLAZE Edit
  1. Melt butter in small saucepan over low heat; add cocoa and water.
  2. Cook, stirring constantly, until smooth and slightly thickened.
  3. Do not boil.
  4. Remove from heat; cool slightly.
  5. Gradually add powdered sugar and vanilla, beating with whisk until smooth.
  6. About 2/3 cup.

See also Edit

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