Chocolate coffee cream roll
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chocolate coffee cream roll
  Chocolate    Coffee    Cakes    Creams    Rolls  
Last updated 6/12/2012 1:15:23 AM. Recipe ID 44749. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chocolate coffee cream roll
 Categories: Chocolate, Cakes
      Yield: 6 Servings
      2 tb Unsalted butter
      5 lg Eggs, separated
    1/2 c  All-purpose flour
    3/4 c  Granulated sugar
    1/3 c  Plus 2 tb unsweetened cocoa
      1 ts Vanilla extract
    1/2 ts Salt
    1/2 ts Baking powder
           Coffee Cream Filling
  1 1/2 c  Milk
    1/4 ts Salt
      1 tb Cold water
      3    Egg yolks
      1 ts Unflavored gelatin
      2 tb Instant coffee powder
    1/2 c  Granulated sugar
      1 ts Vanilla extract
    1/4 c  All-purpose flour
      1 c  Heavy cream
  Rich and delectable, this showy dessert makes an elegant finale to any
  dinner. The coffee and cream flavors are the perfect complement to the
  chocolate sponge roll.
  1. Position a rack in the center of the oven and preheat to 400
  degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with
  waxed paper and grease and lightly flour the paper.
  2. Prepare the chocolate roll. Melt the butter in a small pan and let
  it cool slightly. In a medium-sized bowl stir together the flour, 1/3
  cup of the cocoa, and the baking powder.
  3. In another medium-size bowl whisk together the 5 egg yolks, 1/4
  cup of the sugar, and the melted butter until light, about 1 minute.
  Whisk in the vanilla. With a spoon, stir in about half of the dry
  4. In a large, deep bowl combine the egg whites and salt; with an
  electric mixer, beat until soft peaks just begin to form. Gradually
  beat in the remaining 1/2 cup sugar, beating just until stiff, glossy
  peaks form.
  5. Fold about one-fourth (or a large spoonful) of the egg whites into
  the egg yolk mixture to lighten. Turn this mixture into the bowl of
  egg whites and partially fold together. Sift the remaining dry
  ingredients over the top and quickly and gently but thoroughly fold
  together until no streaks remain. Quickly spread in the prepared pan
  and bake 10 to 12 minutes, just until the center top springs back
  when lightly touched.
  6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen
  towel. Invert the cake onto it and peel off the paper (if it has
  stuck or is stubborn, lightly brush the paper with water before
  peeling off). With a long, sharp knife or a serrated knife, trim away
  about 1/2 inch from each edge. Start along one long side, roll up,
  jelly roll fashion. Wrap in the towel and let cool to room
  7. While roll cools, prepare the coffee cream. In a medium-sized
  saucepan over low heat, scald the milk until tiny bubbles appear
  around the edges of the surface. Place 1 tablespoon cold water in a
  cup and sprinkle the gelatin over it. Let soften until needed.
  8. In a medium-sized bowl stir together the sugar, flour, and salt.
  Gradually whisk in the scalded milk. Place in a heavy medium-sized
  saucepan over moderately low heat and, stirring constantly, cook
  until the mixture thickens and comes to a simmer. Whisk in the egg
  yolks and continue cooking and stirring until the mixture comes to a
  boil. Remove from the heat and stir in the coffee powder and
  dissolved gelatin until smooth; stir in the vanilla. Turn into a
  shallow bowl, cover with plastic wrap or waxed paper placed directly
  on the surface, and cool just to room temperature.
  9. Assemble the roll. Using chilled bowl and beaters, whip the cream
  until stiff. Give the coffee cream filling a good stir and fold in
  about one-fourth of the whipped cream to lighten. Turn the lightened
  coffee filling into the whipped cream and fold together.
  10. Carefully unroll the chocolate cake onto a board. Spread all of
  the coffee cream over it, making it thicker along the side where you
  will begin to reroll and leaving about 1 inch uncoated along the
  other long side. Reroll the chocolate cake to enclose the filling.
  Leave it on the board, seam side down, cover, and chill until set, at
  least 4 hours or overnight. Trim the ends and cut into slices. Serve
  From: Jim Fobel's Old-Fashioned Baking Book

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 44749 (Apr 03, 2005)

[an error occurred while processing this directive]