This Ice Cream Chocolate Cake Roll recipe gives you a fun way to present a dessert.
Heat oven to 375 degrees F.
Grease and line with wax paper or parchment paper a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
Grease the wax paper or parchment paper as well.
In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
Separate egg whites and yolks into 2 large bowls.
Beat whites on medium-high speed until foamy. Gradually beat in 1/2 cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form
In a separate bowl, beat the yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. Add the flour mixture, beat on low speed until well blended.
Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in the prepared pan and smooth top with a spatula.
Bake 12 - 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
Dust a clean towel with confectioners sugar; loosen edges of the cake from the pan and invert cake onto towel. Remove pan; carefully peel off parchment. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
While cake is cooling put the ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.
Put the chocolate chips in the top of a double boiler over medium heat and melt, or melt in the microwave at 30 second intervals, stirring in between.
Scrape melted chocolate into a plastic baggie and snip a tiny piece off the corner.
Slice and drizzle the melted chocolate over the Chocolate Ice Cream Roll Cake when you slice and serve it.