Hot Chocolate cutlet Roll 👌 👌 👌
Soft chocolate cutlet roll filled with light and ethereal frosting with folded mini marshmallows, speckled with chocolate saccharinity and outgunned with further marshmallows. Perfect cutlet to have with a mug of hot cocoa.

constituents

cutlet
3 eggs
1 mug granulated sugar
⅓ mug water
1 tsp vanilla excerpt
¾ mug flour
¼ mug thin baking cocoa
1 tsp baking greasepaint
¼ tsp swab
Thin baking cocoa and powdered sugar for rolling the cutlet
Frosting
8 oz cream rubbish
mug white grained sugar
mug marshmallow fluff
11/2 mugs Cool scourge in hogshead not can
mugs mini marshmallows

Beating
Chocolate saccharinity
Mini marshmallows

Méthode
Preheat roaster to 375 and line 17x11x1 visage with diploma paper and spot with cooking oil painting spray( make sure to get the sides too).
Beat eggs with electric mixer on high speed for 5 twinkles until thick and light unheroic.
sluggishly beat in grained sugar.
Lower speed to low and add water and vanilla excerpt.
Still on low, sluggishly add flour, ¼ mug cocoa, the baking greasepaint and swab. Beat just until batter is smooth.
Pour into visage and spread unevenly. Singe for 7- 8 twinkles and do a toothpick test. Run a spatula around edges of the visage to loosen cutlet.
freehandedly sprinkle a clean kitchen kerchief with cocoa and powdered sugar. Turn the cutlet visage upside down onto the kerchief. Precisely remove diploma paper. Trim off blunt edges if necessary.
While the cutlet is still hot, gently roll cutlet with the kerchief from narrow end( don’t make it too tight and do not press.
Cool on a line rack for at least 30 twinkles.
While the cutlet is cooling, make frosting Beat cream rubbish with sugar on medium-high for about 2 twinkles, until light and smooth. Scrape sides and bottom of the coliseum and add marshmallow fluff. Beat until combined. On low speed, beat in Cool scourge just until combined. Scrape sides and bottom of the coliseum and add marshmallows. Fold them in with a spatula until all incorporated.
Unroll cutlet precisely. Precisely, spread frosting each over the cutlet, leaving about an inch and a half one of the short ends.
Precisely roll the cutlet back over( starting with the side that has frosting) and place cutlet on the serving dish confluence down.
Mizzle with chocolate saccharinity and top out with some mini marshmallows.
Cover and chill until ready to serve!