[Sca-cooks] OP: Light-as-a-sigh Flourless Chocolate Cake

[lilinah at earthlink.net]

So my daughter and i made a flourless chocolate cake roll while at my mother's.

First, my mother's old jelly roll pan didn't fit into her oven. She 
has lived in that house about 20 years or so. It fit into the oven at 
her previous house. The grips at the long ends kept the oven from 
closing. So i raised the temperature in an attempt to make up for the 
loss of heat, but baked only the specified time. The cake was ok, but 
a little dry.

Second, the store i went to didn't have Baker's brand, only had 
Ghirardelli's (which, while from a San Francisco company, is really 
not very good) and Scharfenberger's (based in Berkeley). So i used 
all Scharfenberger for both the cake and icing... it was rather 
expensive... and very intensely chocolate.

Third, I erred in rolling from a short end, rather than a long side. 
Less rolling will mean less breaking, and more whipped cream in each 
slice. Next time...

Fourth, i think it needs more whipped cream.

Fifth, the icing recipe i posted is wrong. And it makes enough for a 
2 layer cake, way too much for one roll. Once i began the process i 
knew it wasn't right.

-- CHOCOLATE ICING, revised --

2 squares Baker's Unsweetened Chocolate
1/4 cup (1/2 stick) butter, softened
confectioner's sugar, quantity uncertain, add cup by cup
1 teaspoon vanilla extract

1. Melt chocolate with butter in saucepan on very low heat (or double 
boiler), stirring constantly.
2. As soon as melted, stir in confectioner's sugar, one cup at a 
time, until sweetened to taste. May need only one... since i was 
trying to recover it from the wrong recipe, i'm not exactly sure how 
much i used.
3. Stir in vanilla and mix well.
4. Should be liquid enough to pour over the cake, with a little 
gentle guidance and spreading.

Chill cake before serving.
-- 
Someone sometimes called Urtatim