Chocolate Wafer Roll Recipes

FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY

Steps:

• 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
• 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
• 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
• 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
• 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

50'S CHOCOLATE-WAFER WHIPPED CREAM ROLL

Steps:

• Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water.

CRISP CHOCOLATE WAFERS

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

BARQUILLOS (WAFER ROLLS)

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
• Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
• Bake in the preheated oven until browned along the edges, about 5 minutes.
• Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.