Prosciutto-Stuffed Chicken Breasts, Sweet Chocolate Sponge Roll
Prosciutto-Stuffed Chicken Breasts
Optional: Mix chopped fresh herbs such as parsley, oregano or sage for garnish.
Sweet Chocolate Sponge Roll
Originally published March 12, 1983
5 eggs (room temperature)
Combine chocolate, water and butter in saucepan. Stir over low heat till blended and smooth. Remove from heat, and stir in baking soda. Cool, but don’t let set. Beat eggs in large bowl, gradually adding sugar. Beat until thick. Sift flour, baking powder and salt; fold into eggs until blended. Fold in chocolate (don’t overmix), and pour into a 15 x 10 inch pan with bottom and sides of pan greased and lined with wax paper. Also grease wax paper. Bake at 350 degrees Fahrenheit for 18 to 20 minutes. Remove wax paper, and roll in towel brushed with powdered sugar. When cool, unroll very carefully, remove towel and fill with ice cream or whipped cream. Re-roll and place in freezer until ready to serve.
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