Cream-Filled Chocolate Cake Roll

From Woman's Day, April 2012
Cream-Filled Chocolate Cake Roll
Cream-Filled Chocolate Cake Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cooking spray, for the pan

  • 1

    Tbsp instant espresso powder

  • 6

    oz bittersweet chocolate, chopped

  • 6

    large eggs, separated

  • 1/4

    tsp kosher salt

  • 1/2

    cup granulated sugar

  • Unsweetened cocoa

  • 1

    cup heavy cream

  • 1

    Tbsp confectioners' sugar

  • 1

    Tbsp coffee liqueur (optional)

Directions

1. Heat oven to 350 degrees Fahrenheit. Lightly coat a 15 1/2 x 10 1/2 x 1 in. jelly roll pan with cooking spray and line the bottom with parchment, leaving a 2-in. overhang on two sides; lightly coat the parchment. 2. Microwave 3 Tbsp water in a medium glass bowl until very hot, 20 seconds. Add the espresso and stir to dissolve. Add the chocolate and microwave until beginning to melt, 30 seconds. Stir until the chocolate is melted and fully incorporated; set aside. 3. Using an electric mixer, beat the egg yolks, salt and 1/4 cup granulated sugar in a large bowl until thick and pale yellow, about 3 minutes. Add the chocolate mixture and beat until fully incorporated. 4. In a second large bowl, using an electric mixer and clean beaters, beat the egg whites until foamy. Gradually beat in the remaining 1/4 cup granulated sugar until stiff, glossy peaks form. Mix a third of the egg white mixture into the chocolate-yolk mixture. Gently fold in the remaining whites just until incorporated (do not overmix). 5. Spread the batter into the prepared pan and bake until the cake is puffed, it's dry on top and a wooden pick inserted in the center comes out clean, 15 to 18 minutes. 6. While the cake is still hot, dust the top heavily with cocoa (at least 2 Tbsp). Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, then remove the pan and parchment paper. Starting from a short side, gently roll up the cake with the towel. Place seam-side down on a wire rack and let cool completely, about 45 minutes. 7. When ready to assemble, using an electric mixer, beat the heavy cream and confectioners' sugar in a bowl until soft peaks form. Add the liqueur (if using); beat until stiff peaks form. Carefully unroll the cake, leaving it on the towel (there may be cracking). Spread with the whipped cream, reroll into a log and place on a serving plate. Serve or refrigerate for up to 1 day (dust with more cocoa if needed).

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