*  Exported from  MasterCook  *
 
                FROZEN CHOCOLATE MAPLE ROLL WITH FUDGE GLAZE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    1       c            Pure maple syrup
      1/8   ts           Salt
    2       lg           Egg yolks
    1       lg           Egg
                         -----CAKE-----
    6       lg           Eggs, separated
      3/4   c            Sugar
    1       t            Vanilla extract
    7       tb           Cocoa powder
      1/4   ts           Cream of tartar
                         -----GLAZE-----
      1/2   c            Cocoa powder
    6       tb           Whipping cream
      1/2   c            Maple syrup
    2       tb           Butter
    1       c            Chopped walnuts
 
   Filling: Line bottom and sides of 17 1/4x 11 1/2 inch
   jelly roll pan with foil. Bring syrup and salt to
   simmer in heavy medium saucepan. Beat yolks and egg in
   medium bowl to blends. Gradually whisk syrup into egg
   mixture. Return mixture to saucepan.  Stir constantly
   over medium heat until custard thickens and leaves
   path on back of spoon when finger is drawn across,
   about 4 minutes; do not boil.  Pour into large bowl,
   set in large bowl with ice water. Cool to room
   temperature, stirring occasionally, about 10 minutes.
   Using electric mixer, beat cream in another bowl to
   stiff peaks, Fold 1/4 of cream into egg mixture. Fold
   in remaining cream. Spread in prepared pan; smooth
   top. Cover and freeze overnight.
   
   Cake:
   
   Position rack in lowest third of oven and preheat to
   350.  Line another 17 1/4 x 11 1/2 inch jelly roll pan
   with waxed paper, overlapping sides. using electric
   mixer, beat yolks, 1/2 c sugar and vanilla in large
   bowl until pale yellow and very thick, about 5
   minutes. Sift 5 tb cocoa over yolk mixture and fold
   together.  Using electric mixer with clean dry
   beaters, beat whites and cream of tartar in medium
   bowl until soft peaks form. Gradually add remaining
   1/4 c sugar, beating until stiff but not dry. Fold 1/4
   of whites into yolk mixture to lighten. Fold in
   remaining whites. Pour into prepared pan; smooth top.
   Bake about 15 minutes. Cool completely in pan on rack.
   Run small sharp knife around edges to loosen cake.
   Sift remaining 2 tb cocoa over large sheet of foil.
   Invert cake onto foil; peel off paper.  Peel plastic
   off frozen filling. Invert filling atop cake. Peel off
   foil.  Starting at one long side and using foil under
   cake as aid, roll up cake jelly roll style. Arrange
   seam side down on platter. Freeze 1 hour.
   
   Glaze: Place cocoa in heavy small saucepan. Gradually
   whisk in cream, then syrup.  Bring to a boil, whisking
   constantly.  Remove from heat. Add butter and whisk
   until melted.  Cool to room temperature. Spread glaze
   over frozen cake.  Immediately press walnuts onto top
   and sides of cake. Freeze until glaze sets, about 30
   minutes.  Cover and freeze until filling is firm, at
   least 8 hours or overnight.
  
 
 
                    - - - - - - - - - - - - - - - - - -