Chocolate Roll Cake
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Chocolate Roll Cake
  Chocolate    Rolls    Cakes  
Last updated 6/12/2012 1:15:55 AM. Recipe ID 45508. Report a problem with this recipe.
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      Title: Chocolate roll cake
 Categories: None
      Yield: 1 Servings
 
    1/4 c  Corn starch
    1/4 c  Flour
    1/4 c  Cocoa powder
    1/3 c  Egg yolks; (about 5)
      1 ts Very strong coffee
      1 ts Orange liqueur; such as
           -Grand Marnier
    3/4 c  Egg whites; (about 5)
    1/3 c  Sugar
           Apricot Jam; (for brushing
           -on cake roll)

MMMMM-------------------TRUFFLE MOUSSE FILLING------------------------
  1 1/4 c  Heavy cream
  1 1/2 c  Coarsely chopped Swiss
           -semi-sweet chocolate
      4 tb Unsalted butter

MMMMM--------------------GRAND MARNIER SYRUP-------------------------
    1/2 c  Water
    1/2 c  Sugar
    1/4 c  Grand Marnier

MMMMM-------------------SWISS CHOCOLATE GLAZE------------------------
      1 c  Swiss semi-sweet chocolate;
           -chopped
      2 tb Unsalted butter
    1/2 c  Swiss milk chocolate;
           -chopped

MMMMM--------------------------GARNISH-------------------------------
           Holly
           Spruce sprigs
 
  For cake, preheat oven to 400 F. Grease a jelly-roll pan and line it
  with parchment or waxed paper. Grease and flour the top of the paper.
  Sift the first three ingredients together twice. In a small bowl,
  blend the egg yolks, orange liqueur and coffee. In a large mixing
  bowl, beat the egg whites until they begin to foam. Slowly, dust in
  the sugar while beating and continue to beat until the whites are
  stiff but not dry. Fold 1/4 of the egg whites into the yolk mixture
  and blend well. Pour the yolk mixture into the whites and gently fold
  together. Sift the dry ingredients over the top, lightly folding to
  incorporate the egg whites and flour but avoiding deflation of the
  egg whites. Spread the batter evenly in the prepared pan. Bake for
  10-12 minutes until cake tests done. Meanwhile, prepare orange syrup
  and mousse filling. For orange syrup, stir water and sugar together
  and bring to a boil. Let simmer 5 minutes. Cool 10 minutes, then stir
  in orange liqueur. Set aside. For truffle mousse filling, bring the
  heavy cream to a full boil. Stir in chocolate and stir for one minute
  over heat to melt chocolate. Turn off heat and continue stirring
  another minute before removing from burner. When mixture is smooth,
  pour into a mixing bowl and refrigerate until solid and cold, about 1
  hour. To produce mousse, whip on high until mixture lightens and
  increases in volume, adding the butter as it whips (it should look
  light and fluffy). While cake is baking, dust a clean kitchen towel
  with icing sugar. When cake is baked, remove from oven and
  immediately turn it out on the sugared towel. Peel off paper. Roll
  the cake up in the towel from the long side and let it rest a minute.
  Then unroll and allow to cool completely. Brush inside of cake roll
  with orange syrup, then spread gently with mousse filling. Paint top
  lightly with warmed apricot jam. Refrigerate while preparing
  chocolate glaze. For chocolate Swiss glaze, melt the semi-sweet
  chocolate and butter in a double boiler or microwave. Melt the milk
  chocolate separately using the same method. Let both cool to almost
  room temperature. To complete cake, set it on a wire rack over a
  cookie sheet. Pour semi sweet glaze from a spouted glass (a Pyrex
  measuring cup works well) and completely cover cake roll. Let glaze
  set. Pour milk chocolate glaze into a small decorator's paper cone
  and drizzle on in an abstract design. Decorate with holiday
  garnishes, commercial meringue mushrooms, or a sprig of holly. Serves
  8-10.
  




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Recipe ID 45508 (Apr 03, 2005)

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