Chocolate Roll With Cappuccino Cream Recipes
CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
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- Line a 15 by 10 1/2-inch jelly-roll pan with foil. Spray the foil with cooking spray. Line the foil with wax paper and rub the wax paper with softened butter or shortening.
- Separate the eggs making sure that the whites have absolutely no yolk in them. Put the whites in one stand mixer bowl (use the smaller one if they are different sizes) and the yolks in the larger bowl. Set aside.
- In a saucepan set over low heat, melt the chocolate with 1/4 cup water, stirring until smooth. Let cool for about 10 minutes.
- Set the stand mixer bowl with the egg whites on the mixer stand and with the whisk attachment, beat on medium until they are frothy. Add the cream of tartar, and beat until soft peaks form. Add 1/3 cup of the sugar gradually and beat just until peaks start to hold stiff peaks -- don't overbeat.
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