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.
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4.6/5 (24)Total Time 1 hr 25 minsServings 40
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
- To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
- Beat in the egg and vanilla, then the flour and cocoa. Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
- Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
- Bake the cookies for 20 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 20 minutes has gone by, take them out.
- When the cookies are done baking, remove them from the oven and allow them to cool completely.
- To fill the cookies: Use a small offset spatula or a knife to spread about 2 teaspoons of filling onto the bottom of one cookie. Or for a cleaner presentation, roll about 2 teaspoons of filling in the palms of your hands to form a ball, and place it on the bottom of a cookie.
- Finish the sandwich cookie by placing another cookie, bottom-side down, on top of the filling. Press gently, until the filling almost reaches the edge of the cookies.
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