Recipe - Frozen Chocolate Maple Roll

FILLING
1 cup Pure maple syrup
One half teaspoon Salt
2 lg Egg yolks
1 lg Egg
1 One half cup Chilled whipping cream

CAKE
6 lg Eggs, separated at room
temperature
Three fourths cup Sugar
1 teaspoon Vanilla extract
7 tablespoon Unsweetened cocoa powder
One fourth teaspoon Cream of tartar (optional)

GLAZE FROSTING
One half cup Unsweetened cocoa powder
6 tablespoon Whipping cream
One half cup Pure maple syrup
2 tablespoon Unsalted butter(or
margerine)
1 cup Toasted walnuts or pecans,
chopped

Filling: Line bottom and sides of 17 One fourth x 11 One half jelly roll pan with foil
or parchment. Bring syrup and salt to simmer in heavy medium saucepan. Beat
yolks and eggs in medium bowl to blend. Gradually whisk hot syrup into egg
mixture. Return mixture to saucepan. Stir constantly over medium heat until
custard thickens and leaves path on back of spoon when finger is drawn
across. Do not boil. Pour mixture into large bowl. Set bowl in larger bowl
filled with ice and water. Cool to room temp, stirring occasionallyabout
10 minutes.

Using electric mixer, beat cream in another bowl to stiff peaks. Fold 1/4
of cream into egg mixture. Fold in remaining cream. Spread mixture in
prepared pan; smooth top. Cover with plastic wrap and freeze overnight.

Cake: Position rack in lower half of oven and preheat to 350 degrees. Line
another jelly roll pan (same size as first) with waxed paper or parchment,
overlapping sides. Using electric mixer beat yolks, One half cup sugar, and
vanilla in bowl until pale yellow and very thick;about 5 minutes. Sift 5
TBS cocoa over yolk mixture and fold. Using electric mixer fitted with
clean dry beaters, beat whites and cream of tartar in medium bowl until
soft peaks form. Gradually add remaining One fourth cup sugar, beating until until
stiff but not dry. Fold One fourth of whites into yolk mixture to lighten. Fold in
remaining whites. Pour batter into prepared pan , smooth top. Bake until
toothpick inserted comes out cleam, about 15 minutes . Cool cake completely
on rack in the pan.

Run small sharp knife around pan sides to loosen cake. Sift remaining 2 TBS
cocoa over large sheet of foil. Invert cake on foil, peel off paper. Peel
plastic wrap off frozen filling. Invert atop cake. Peel off foil. Starting
at long side and using foil under cake as aid, roll up cake jellyroll
style. Arrange seam side down on platter. Freeze cake 1 hour.

Glaze: Place cocoa in heavy small saucepan. Gradually whisk in cream, then
syrup. Bring mixture to a boil , whisking constantly. Remove from heat, add
butter and whisk til melted. Cool to room temperature.

Spread glaze over frozen cake. Immediately press nuts onto top and sides of
cake. Freeze until glaze sets, about 30 minutes. Cover and freeze til
firmat least 8 hours or overnight

Recipe by: Adapted from Gourmet Posted to JEWISHFOOD digest V97 #112 by
Goldtag1@aol.com on Apr 5, 1997