Bevie's Chocolate Roll with Hot Fudge Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Line the bottom and sides of a 10 x 15-inch jelly-roll pan with parchment paper.

Step 2

In the very clean large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff. Beating constantly, gradually add ½ cup of the granulated sugar and continue beating until the whites hold a stiff peak when the beaters are lifted straight out of the bowl.

Step 3

In a separate large bowl, with a whisk beat the egg yolks with the remaining ½ cup sugar, the cold water, and the vanilla. Fold in the egg whites and gently stir to combine. Do not overmix.

Step 4

Sift the flour, cocoa powder, baking powder, and salt on top of the egg mixture and gently fold until blended. Scrape the batter into the prepared pan and spread it to the edges.

Step 5

Bake until the cake is puffy on top and the center is firm when gently patted with a finger, 18 to 22 minutes. Let cool in the pan for 2 minutes.

Step 6

Dust a clean kitchen towel with the ¼ cup powdered sugar. Unmold the chocolate roll onto the towel with the parchment paper still attached. Starting at one short end, carefully roll the cake up at the same time that you pull the parchment paper off; you can use a small knife and run it between the paper and the cake to help separate the two if necessary.

Step 7

When the cake is rolled all the way up and the parchment paper is removed, immediately unroll the cake, again using a small knife to help separate the cake if it sticks. Spread the dessert topping all over the surface of the cake and roll it up again. Use a sharp or serrated knife to cut off the ends so the roll has clean edges.

Step 8

Cover and refrigerate for at least 4 hours and up to 1 day.

Step 9

Just before serving, sprinkle powdered sugar on top. Cut into roughly 1-inch-wide slices. To serve, place a slice on a plate, drizzle with the hot fudge sauce, and top with a dollop of whipped cream.