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.
Title: Chocolate roll with charlotte russe filling
Categories: Cakes, Desserts
Yield: 8 Servings
6 Eggs; separated
3/4 c Sugar; divided
1/3 c Unsweetened cocoa; divided
1 ts Vanilla extract
1/2 ts Almond extract
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
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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