Recipe Detail

Nubian Chocolate Roll

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Number of Servings:


  1. 6 - Eggs separated
  2. 3/4 cups - Granulated Sugar
  3. 1/3 cups - Unsweetened Cocoa
  4. 1 teaspoons - Vanilla Extract
  5. 1 teaspoons - Cinnamon
  6. 1/2 teaspoons - Ground Anise
  7. - Confectioners' Sugar
  8. 1 1/2 cups - Heavy Cream
  9. 1/3 cups - Confectioners' Sugar
  10. 3 tablespoons - Unsweetened Cocoa
  11. 1 teaspoons - Vanilla Extract
  12. - Pistachios or Walnuts chopped


1. In large bowl of electric mixer, let whites stand 1 hour.
2. Preheat oven to 375°F. Lightly grease bottom of 15 1/2-by-10 1/2-by-1-inch jelly-roll pan, then line with waxed paper.
3. At high speed, beat whites until soft peaks form. Gradually beat in 1/4 cup granulated sugar, beating until stiff.
4. Using same beaters, at high speed, beat yolks with remainder of granulated sugar until thick and lemon colored - 5 minutes. At low speed, beat in cocoa, vanilla, spices.
5. With wire whisk or rubber scraper, using an under-and-over motion, gently fold yolk mixture into egg whites.
6. Spread evenly in prepared pan. Bake 12 minutes, until surface springs back when pressed with finger.
7. Onto clean towel, sift confectioners' sugar in 15-by-10-inch rectangle. Turn out cake onto sugar; peel off paper.
8. With knife, trim edges. From long side, roll up cake in towel, jelly-roll fashion. Cool on rack, seam side down.
9. Make Filling: In medium bowl, combine cream, sugar, cocoa and vanilla. Refrigerate 1 hour. Beat until stiff. Gently unroll cake; remove towel. Spread with three-fourths filling; reroll. Spread with rest of filling; sprinkle with nuts. Place seam side down. Refrigerate.


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