Chocolate Ice Cream Roll Cake - cake flour

Method

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