*  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.



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