Ingredients
3 large eggs, separated1 cup sugar, divided2 tablespoons water1/2 teaspoon vanilla extract1 cup cake flour1/4 cup baking cocoa1 teaspoon baking powder1/4 teaspoon saltFILLING:1-1/2 cups heavy whipping cream3 tablespoons confectioners’ sugar1/4 teaspoon peppermint extract3 drops green food coloring1/3 cup miniature semisweet chocolate chipsFROSTING:1/4 cup butter, softened2 cups confectioners’ sugar3 tablespoons baking cocoa3 tablespoons milk1/2 teaspoon peppermint extract1/2 teaspoon vanilla extractChocolate curls
Preparation
In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter.
Line a greased 15x10x1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack.
For filling, in a small bowl, beat the cream, confectioners’ sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
For frosting, in a small bowl, cream butter, confectioners’ sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls.
