4 large eggs, separated 1/4 teaspoon cream of tartar 1/2 cup plus 2 tablespoons granulated sugar – divideduse 1/2 cup all-purpose flour 1 teaspoon vanilla extract 1/8 teaspoon salt 1/3 cup whipping cream 1/4 cup Milk Chocolate NESTL ® CARNATION® HotCocoa Mix 8 ounces frozen raspberries 2 tablespoons balsamic vinegar
Preheat oven to 400°F (205°C)*.Butter and flour a 13 x 9-inch baking dish.
Place egg whites and cream of tartar inlarge mixer bowl. Beat until foamy. While beating, slowly add1/4 cup sugar; beat until soft peaks form. Sprinkle flour overegg white mixture.
Place egg yolks and 1/4 cup sugar in smallmixer bowl. Beat until thick and lemon-yellow in color. Beatin vanilla extract and salt, then gently fold mixture into eggwhite mixture just until blended. Spread evenly into preparedpan.
Bake for 15 to 16 minutes or until goldenbrown. Immediately loosen the cake from the pan and turn ontoa clean towel. Carefully roll up cake and towel together, startingwith long side. Cool completely on wire rack.
Beat cream in small mixer bowl until stiffpeaks form; stir in cocoa mix. Place raspberries, vinegar and2 tablespoons sugar in small saucepan. Cook over medium heat,stirring occasionally, for 5 to 6 minutes or until mixture hasthickened. Carefully unroll cake; remove towel.
Spread cocoa cream mixture over cake;reroll cake. Place on serving dish. Refrigerate until ready toserve. Serve with warmed raspberry-balsamic sauce.
Makes 10 servings.
*Preheat oven to 375°F (190°C)if using a glass baking dish.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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