If you prefer a cooked pistachio filling, use a vanilla pudding mix (four-serving size) and reduce milk to 1-1/2 cups (375 mL); add pistachios and, if desired, a few drops of green food colouring.
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Chocolate Cake Roll:
Easy Chocolate Frosting:
Chocolate Cake Roll: Line a 15- x 10- x 1-inch (2 L) jelly roll pan with foil or parchment paper and grease paper well.
In small bowl, beat eggs until very thick and lemon coloured, about 5 minutes. Gradually beat in sugar. Turn mixer to low speed and beat in water and vanilla.
Gradually blend in flour, baking powder, salt and 1/3 cup (75 mL) cocoa and continue mixing just until batter is smooth. Pour into pan, spreading batter into corners.
Bake in 375°F (190°C) oven for 12 to 15 minutes or until toothpick inserted in centre comes out clean. Loosen cake around edges of pan. Sprinkle lightly with remaining sifted cocoa.
Cover cake with clean tea towel and inverted cookie sheet; invert and carefully remove jelly roll pan and foil. Trim any crusty edges. While hot, roll up cake in towel, starting from narrow end. Let cool.
Easy Chocolate Frosting: In top of double boiler over hot, not boiling, water, melt chocolate chips. Add sour cream and stir until well blended. Refrigerate until thick enough to spread, about 15 minutes.
Pistachio Filling: In medium bowl, beat whipping cream until soft peaks form. Add icing sugar, vanilla and colouring, if using, and continue beating until stiff peaks form. Stir in pistachios.
Unroll log and spread with Filling. Reroll and place on serving platter. Using spatula, cover log with frosting, using several long strokes to simulate bark.
Garnish: Garnish with chopped pistachios and chocolate cutouts in shape of holly leaves.