• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Frozen Chocolate Maple Roll

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 1 c Pure maple syrup
  • 1/2 ts Salt
  • 2 lg Egg yolks
  • 1 lg Egg
  • 1 1/2 c Chilled whipping cream


6 lg Eggs, separated at room
3/4 c Sugar
1 ts Vanilla extract
7 tb Unsweetened cocoa powder
1/4 ts Cream of tartar (optional)

1/2 c Unsweetened cocoa powder
6 tb Whipping cream
1/2 c Pure maple syrup
2 tb Unsalted butter(or
1 c Toasted walnuts or pecans,

Filling: Line bottom and sides of 17 1/4 x 11 1/2 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 occasionally-about
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, 1/2 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 1/4 cup sugar, beating until until
stiff but not dry. Fold 1/4 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
firm-at least 8 hours or overnight

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?