Chocolate Cream Cheese Sweet Rolls Recipes
CHOCOLATE CREAM ROLL
Did you love SuzyQ's when you were little but find them lacking somehow now that you're all grown up? Well, next time you get a craving, try this cake instead! This will satisfy you if you've lost that lovin' feelin' for SuzyQ's! Source: Epicurious Forum.
Provided by MSnow
Categories Dessert
Time 1h55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
- Grease paper; set aside.
- Stir together cocoa and flour until well blended; set aside.
- In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
- Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
- Fold cocoa mixture and vanilla into egg mixture until well blended.
- Pour batter into prepared pan and spread evenly.
- Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack 5 minutes.
- Loosen edges of cake with thin-bladed spatula.
- Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
- Peel off paper.
- Starting at short end, roll up cake and towel as for jelly roll.
- Cool on rack.
- Unroll.
- Spread cake with cream filling.
- Reroll without towel.
- Place on platter and frost with Thin Chocolate Glaze.
- Chill several hours or overnight.
- Garnish with dollops of whipped cream or pistachios.
- CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
- THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
- Spread thinly over roll.
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- BREAD DOUGH In the bowl of a stand mixer fitted with the paddle attachment, combine 190g of the flour with the sugar, yeast, and salt. In a medium saucepan, heat the milk and the butter over medium heat until it registers 120°f / 49°c. Add to the flour mixture and mix on medium speed for 2 minutes. Add the egg and beat for a further 2 minutes. With the mixer on low, gradually add 350g flour, beating until just combined and stopping to scrape the sides of the bowl. Switch to the dough hook attachment on your stand mixer. Beat at medium speed until a soft dough forms, 6-8 minutes, adding the remaining 25g flour a little at a time if needed. If the dough still seems too soft, add a Tbsp flour at a time, mixing until combined, until it just pulls away from the sides (the dough will be very soft and may still stick to the sides a little). Form the dough into a ball, and place into a greased bowl. Cover with plastic wrap and leave to rise in a warm spot until doubled in size, 40 minutes to a
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