Chocolate Ice Cream Log
Author: 
Recipe type: dessert
 
This dessert is beautiful when served. The chocolate cake is the perfect back drop to your favorite ice cream. The possibilities are almost endless!
Ingredients
  • Ingredients:
  • 1½ powdered sugar + about ½ cup to sprinkle over warm cake
  • ½ cup + 1 tablespoon flour
  • ½ teaspoon salt
  • 5 tablespoons cocoa
  • 6 eggs, separated
  • ¼ teaspoon cream of tartar
  • ½ gallon of softened ice cream (your favorite flavor)
Instructions
  1. Sift sugar, flour, salt and cocoa together.
  2. Separate eggs, and beat egg whites with cream of tartar until stiff.
  3. In a different bowl, beat egg yolks until thick and gently fold into egg whites.
  4. Fold in flour mixture.
  5. Prepare a parchment or brown paper bag on a large cookie sheet. Spray the paper with non-stick spray.
  6. Bake at 375 for 15-20 minutes.
  7. While cake is in the oven prepare a smooth dish cloth with a light dusting of powdered sugar.
  8. When cake is finished baking use a knife to loosen cake from edges of the pan and invert warm cake on to cloth with powdered sugar. Shake additional powdered sugar over top surface.
  9. Fold the towel over the warm cake and roll from short ends for bigger roll or from the longer side to make a smaller roll.
  10. Let cool.
  11. Unroll the cake and spread the softened ice cream gently over the entire surface. We find it easiest to soften the ice cream in the fridge for about 30 minutes. Unwrap the entire box of ice cream and use a large knife to cut slices about as thick as the cake. (about ½ inch or so) Smooth the ice cream across the entire cake surface and as close to the edges as you can. There is often a little ice cream left over when using this method, depending on ow thick your slices are, but it prevents over softening the ice cream and having it melt too much, which makes the cake soggy.
  12. Re roll the cake and ice cream together from the same end and freeze.
  13. If serving soon, the same cloth will work, but if you are storing it for more than a few hours, wrap securely with tinfoil or plastic wrap to keep the cake moist.
  14. To serve: Let the ice cream soften slightly and gently cut into slices.
Recipe by Table for Fifty at https://tableforfifty.com/chocolate-ice-cream-log/