Chocolate Pecan Mint Roll

Photo: The Duo Dishes

Ingredients

7 eggs, separated

1 cup sugar

1 1/2 cups pecans, very finely chopped (use food processor)

1 tablespoon baking powder

1 tablespoon cocoa powder

2 cups whipping cream

3 tablespoons Bailey’s Mint Chocolate

3 tablespoons powdered sugar

2 teaspoons peppermint extract

1/2 teaspoon green food coloring

1/2 pint raspberries

Mint

Preparation

In a large bowl, beat egg yolks with sugar and set aside.

In bowl of an electric mixer, whip egg whites until stiff.

Add baking powder, processed nuts and cocoa to egg yolk mixture.

Drop about 1/4 of egg whites into larger bowl and fold lightly. Fold in remaining whites carefully.

Line a jellyroll sheet pan with parchment paper covering all sides and spray paper with non-stick baking spray (the kind with flour in it). Spread cake batter onto paper, so it covers the entire pan.

Bake in a preheated oven at 350 degrees for 15-20 minutes.

Let cake cool completely on sheet.

While cake cools, beat cream, powdered sugar, Bailey’s, peppermint extract and green food coloring until fully combined and consistency thickens into whipped cream.

Lift parchment paper off of baking sheet and lay on a flat surface. Starting with 1/2 of cream, begin to spread over cake in a uniform fashion. Add more whipped cream if desired, but it is best to not over fill the cake.

Starting with shorter end, roll cake slowly into a cylinder. Move to a serving plate. Dust with cocoa and powdered sugar and garnish with raspberries if desired.