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Chocolate wafer rolls

Chocolate wafer rolls: eggs and sugar are whisked for 20 minutes, flour is stirred in, thin cakes are baked and rolled around the handle of a wooden spoon, then coated with chocolate icing and almonds. From Erken's Big Cookbook (1949), p. 641.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 641 (falt i det fri)

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About the dish

Thin, crisp cakes rolled warm around a wooden spoon handle and iced. The text gives no oven temperature or baking time.

How to make it

  1. 1

    Whisk the batter

    Whisk eggs and sugar for 20 minutes. Stir in the flour.

  2. 2

    Bake and roll

    Grease the tray with oil or washed butter. Spread the batter thinly, about the size of a small bowl. Put the tray in the oven, and when the cakes are faintly golden lift them off with a soft, sharp knife and roll them around the handle of a wooden spoon.

  3. 3

    Make the icing

    Mix icing sugar, cocoa and boiling water.

  4. 4

    Ice

    When the rolls are completely cold, spread with chocolate icing and sprinkle with finely chopped, blanched almonds.

Changes from the original

Measures are converted to tbsp and minutes. No oven temperature or baking time is given and none was added.

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Frequently asked questions

How long are the eggs and sugar whisked?
For 20 minutes.
How do the cakes get their shape?
They are rolled warm around the handle of a wooden spoon.

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