Chocolate Cream Roll

Chocolate Cream Roll
Chocolate Cream Roll

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Batter

  • 4

    large eggs, room temperature

  • 3/4

    cup (5 1/4 ounces) sugar

  • 1/2

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon chocolate extract

  • 2/3

    cup (2 5/8 ounces) King Arthur Unbleached All-Purpose Flour

  • 1/3

    cup (1 ounce) Dutch-process cocoa

  • 1 1/4

    teaspoon baking powder

  • 1/4

    cup (1 3/4 ounces) vegetable oil

  • 6

    tablespoons (3 ounces) buttermilk

  • Filling

  • 1

    cup (8 ounces) heavy cream

  • 1

    tablespoon sugar

  • 2

    teaspoons Instant ClearJel*

  • 1

    teaspoon chocolate extract

  • 1/2

    cup (3 ounces) finely grated dark chocolate

  • Chocolate Glaze

  • 1/2

    cup (4 ounces) heavy cream

  • 2

    tablespoons (1 3/8 ounces) corn syrup, light or dark

  • 1

    cup (6 ounces) chopped semisweet or bittersweet chocolate, or chocolate chips

Directions

*Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving. Preheat the oven to 350°F. Line a jelly roll pan with parchment pan and spray with non-stick vegetable oil spray. To prepare the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt and extracts. Sift together the flour, cocoa and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk, and fold in just until combined. Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, until the top springs back when pressed gently. Remove it from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners' sugar, roll up loosely (starting with a short end), and let cool completely. To prepare the filling: Stir together cream and chocolate extract in a large bowl. Mix sugar and ClearJel, then sprinkle over cream. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed. To prepare the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly. To finish the cake: Unroll the cake and spread with filling. Re-roll, and place seam-side down on serving plate. Trim edges for a clean appearance. Drizzle with chocolate glaze, using spoon or a squeeze bottle. If the glaze gets too thick for a squeeze bottle, gently reheat the glaze-filled bottle by setting it in hot water. Yield: 10 servings.

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