Chocolate roll with charlotte russe filling
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Chocolate roll with charlotte russe filling
  Chocolate    Cakes    Rolls    Fillings  
Last updated 6/12/2012 1:15:55 AM. Recipe ID 45509. Report a problem with this recipe.
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      Title: Chocolate roll with charlotte russe filling
 Categories: Cakes, Desserts
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
      6    Eggs; separated
    3/4 c  Sugar; divided
    1/3 c  Unsweetened cocoa; divided
      1 ts Vanilla extract
    1/2 ts Almond extract
           Powdered sugar

MMMMM------------------CHARLOTTE RUSSE FILLING-----------------------
  1 1/2 c  Whipping cream
      1 c  Powdered sugar; sifted
      1    Envelope unflavored gelatin
    1/2 c  Cold water
      2 tb Dark rum
      1 oz Unsweetened baking
           -chocolate; at room
           -temperature
 
  FILLING: In medium bowl, combine cream and sugar. Refrigerate covered
  until well chilled (about 1 hour). Sprinkle gelatin over water and
  let stand 5 minutes to soften. Place over hot water and stir to
  dissolve. Let stand at room temperature about 30 minutes to cool.
  Stir in rum. On high speed, beat cream mixture until stiff. At medium
  speed, gradually add gelatin mixture. Continue beating until well
  combined. Refrigerate until firm (about 30 minutes). When ready to
  use, beat on high until smooth and of spreading consistency.
  
  CAKE: Put yolks in small bowl and whites in large bowl. Bring whites
  to room temperature (about 1 hour). Preheat oven to 375F. Lightly
  grease bottom of a jelly roll pan (15 1/2 by 10 1/2 by 1 inch) and
  line with waxed paper. Beat whites on high until soft peaks form.
  Gradually beat in 1/4 cup sugar until stiff peaks form. Mixture
  should be shiny and moist. Beat yolks on high with rest of sugar
  until thick and lemon colored (about 5 minutes). On low speed, beat
  in cocoa and extracts just until combined. With wire whisk or rubber
  spatula, gently fold yolks into whites until just combined. Turn into
  pan and spread evenly. Bake 12 to 14 minutes until surface springs
  back when gently pressed with a finger. Sift powdered sugar in a 15 x
  10 rectangle on a towel. Turn cake onto towel and peel off waxed
  paper. Trim edges with sharp knife. Carefully roll cake up in towel
  lengthwise like a jelly roll. (Cake will crack slightly.) Place seam
  side down on wire rack until cool (about 30 minutes). Gently unroll
  cake and remove towel. Spread cake with 3/4 of the filling and
  reroll. Place seam side down on a serving plate. Spread top and sides
  with rest of filling. Refrigerate one hour or until ready to serve.
  Just before serving, use a potato peeler to make chocolate curls.
  Sprinkle over top of cake.
  
  NOTES : I surprised my first husband with this for his 19th birthday
  in 1974.  His reaction:  "Wow, a giant devil dog!" Recipe 




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Recipe ID 45509 (Apr 03, 2005)

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