FRENCH SILK CHOCOLATE SUSHI RECIPE

2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
3 eggs + 2 more egg whites
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 package of Baker’s Chocolate Dipping Chocolate ( Whatever flavor you like , I used milk chocolate )

French Silk Filling

2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup Chocolate Syrup
Chocolate Shavings and Chocolate Chips ( Whatever you like to decorate the top of the rolls with )

Directions

1) Preheat the oven to 400º. Coat a 15 x 10 inch Cookie Sheet with cooking spray and line the bottom with parchment paper, and coat with cooking spray. Set aside.

2) In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.

3) Add the flour mixture half at a time mixing on low until each portion is mixed in completely. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.

4) While the cake is baking sprinkle a clean dish towel with powdered sugar.

5) Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.

6) Meanwhile make your filling. Mix your whipping cream and powdered sugar until fluffy. Then mix in the chocolate syrup until thoroughly mixed and your are ready to fill the cake.

7) Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.

8 ) Using a serrated knife, slice into sushi-sized pieces. I ended up with about 18 pieces. Then heat your dipping chocolate and dip the ends in the chocolate about 1/2 from the bottom into the chocolate sauce.