Chocolate Cream Roll
5 ounces semi-sweet chocolate, chopped
7 eggs, separated
3/4 cup sugar
plus 3 tablespoons sugar, divided
2 tablespoons sifted potato starch
3 tablespoons brandy, divided
1 teaspoon lemon juice
1/4 teaspoon salt
1-1/4 cups chilled whipping cream
Sugar (for sprinkling)
In top of double boiler, melt chocolate over simmering water, stirring until smooth. Remove from heat. Cool to room temperature, about 20 minutes. In mixer, beat egg yolks with 1/2 cup sugar until golden ribbon forms when beaters are lifted. Beat in potato starch. Slowly beat in chocolate and 2 tablespoons brandy.
In another bowl, beat egg whites with lemon juice and salt until soft peaks form. Gradually beat in remaining 1/4 cup sugar to stiff peaks. Stir 1/3 of the egg whites into chocolate mixture. Gently fold in remaining whites. Place parchment paper in an 11”x16”x1” jelly roll pan. Grease bottom and sides of pan and spread batter evenly. Bake at 350° for 25 minutes, until tester inserted in center comes out clean. Loosen cake from sides of pan with small sharp knife. Turn out onto towel sprinkled with sugar. Peel off parchment. Gently roll cake in towel, starting at long side. Whip cream; fold in remaining 3 tablespoons sugar and 1 tablespoon brandy. Carefully unroll cake. Spread cake with preserves, then whipped cream. Starting at one long side, using towel as an aid, roll up cake. Refrigerate. Sprinkle top with additional sugar. Cut into 1-inch slices. Makes 10 servings.