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1
Preheat oven to 375.
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2
Spray a 15 by 10 inch jelly roll.pan with non stick spray.
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3
Line pan with parchment paper and spray parchment paper with non stick spray.
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4
In a small bowl combine flour, cocoa powder baking powder and salt
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5
.
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6
Separate egg yolks and egg whites into separate large bowls.
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7
Whites in one bowl, yolks in the other.
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8
Beat whites until foamy, gradually add 1/4 cup sugar and beat until stiff peaks.
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9
Beat egg yolks with remaining 1/2 cup sugar and vanilla until thick and light, 2 to 3 minutes.fold in flour/chocolate mixture just until combined
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10
Fold 1/4 of egg white mixture into yolk mixture then fold in remaining whites
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11
Spread batter evenly in prepared pan.
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12
Bake 12 to 13 minutes until.toothpick comes out clean
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13
Cool 2 minutes on wire rack, meanwhile dust clean dry kitchen towel with confectioners sugar.
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14
Run a small sharp knives around edges of cake to release any stuck pieces.
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15
Invert cake on prepared kitchen towel and carefully peel of parchment paper
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16
Roll cake up in towel.using towel to roll.in long cylinder, cool on rack while preparing ice cream
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17
Have ice cream.softened enough to be able to spread.
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18
Unroll.cake and spread ice cream.evenly over cake
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19
Roll cake up tightly using towel to just help.
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20
Don't worry about cracks they will be covered with frosting later Wrap.
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21
well in parchment paper and foil and frezze overnight
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22
MAKE FROSTING
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23
Place chopped chocolate in a large bowl.
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24
Heat cream just until hot in microwave or stovetop, pour over chocolate let sit 1 minute then stir until smooth
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25
Chill mixture until cold at least 2 hours.
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26
When ready to frost cake beat.
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27
chocolate until creamy
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28
Frost cake with frosting, press truffles in top and add sprinkles.
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29
Return to freezer to set frosting
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30
Slice and serve with Coffee Cream Anglaise and Hot Fudge Sauce recipes attached below
