Chocolate "Jelly" Roll

There is no jelly in this Chocolate Jelly Roll! Don't be silly. This is a recipe I have had for many years from a great book given to me by my Mom called Chocolate Everything by Jean Pare (gee, why would I love that book), and I have never tried it, though I've drooled over the photograph many times. I'm sure there will be a few more recipes I'll be trying from that book.

What I love about this recipe is that it looks really hard to make but it actually isn't. The cake is very dense, and the icing in the middle is extremely rich and buttery. Delicious and special.

Chocolate Jelly Roll
Adapted from Chocolate Everything by Jean Pare

4 large Eggs

2/3 cup granulated sugar

1/2 tsp. vanilla

3/4 cup all-purpose flour

1/3 cup cocoa, sifted

4 tsp. warm water

Combine eggs, sugar, and vanilla in medium bowl. Beat well until thick enough to leave a trail when beaters are lifted. Should be thick and mousse-like.

Sift flour and cocoa onto plate. Add to batter. Fold in. Add water. Fold together. Spread onto greased and waxed paper-lined 10x15 jelly roll pan. Bake in 400 degree oven for 10-12 minutes. A wooden toothpick inserted in center should come out clean to show doneness.

Turn out onto a dish towel dusted with confectioner's sugar. Remove waxed paper. Trim crisp edges. Roll up from short end with towel.

Filling: Unroll when cool. Spread with icing to edges. Roll up and cover with whipped cream or dust with confectioner's sugar. Garnish with grated chocolate and/or fruit of choice like strawberries or raspberries.

Chocolate Butter Icing

3/4 cup butter, softened (not margarine)

1/4 cup boiling water

1/2 tsp. vanilla

2 cups confectioner's sugar

1/4 cup cocoa, sifted

Beat all 5 ingredients in medium bowl until mixture lightens in both color and texture. Makes 2 generous cups.

Enjoy!