CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
CHOCOLATE SWISS ROLL
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
Provided by Barney Desmazery
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
DOUBLE CHOCOLATE ROLL (FLOURLESS)
This is a flourless cake. Its texture is more like a souffle. This is a roll filled with chocolate cream or ganache. This recipe is great if you are diabetic due to the low carb factor. It is wonderful if you need to eat GF. There is NO flour what so ever in this recipe. I do not claim the creative rights to this recipe because it was given to me back when I was diagnosed as diabetic. It is so rich though I can't really eat it. Chocolate and migraine issue. It is heavenly though.It melts on your tongue. You can change the taste by the type of chocolate you use.
Provided by GSMP3760
Categories Dessert
Time 2h15m
Yield 1 16x11inch roll, 22 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
- Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
- Separate the egg yolks and egg whites into two separate bowls.
- In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
- In another bowl, beat the egg whites with the salt until they are frothy.
- Add the cream of tartar and beat the egg whites until they hold soft peaks.
- Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
- Combine the egg yolks with the chocolate mixture.
- Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
- Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
- Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
- Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
- Remove the towels and run a knife along the side to release the wax/parchment paper.
- Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
- Invert the cake onto the baking sheet and peel the wax paper off the top.
- MAKING THE FILLING:.
- In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
- After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
- Spread the filling over the cake leaving about a 1 inch border.
- Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
- Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
- Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.
Nutrition Facts : Calories 210.9, Fat 18.6, SaturatedFat 11.1, Cholesterol 81.4, Sodium 41.1, Carbohydrate 13.7, Fiber 3.5, Sugar 7.1, Protein 5.1
DOUBLE CHOCOLATE PROFITEROLES WITH SALTED CARAMEL CREAM
Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 10
Steps:
- Sieve the flour and cocoa into a bowl. Put the butter in a saucepan and add 225ml water. Bring to a fast boil, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until the mixture comes together to a smooth, shiny dough, and pulls away from the sides of the pan. Tip the dough into a bowl and spread it up the sides with your spoon to help it to cool down quickly (but don't let it cool completely - it's easier to incorporate the eggs while it's still warm). Heat oven to 200C/180C fan/ gas 6 and line 2 baking sheets with baking parchment.
- While the dough is still warm, add the eggs a little at a time, beating well with a wooden spoon between each addition. You're looking for a smooth consistency, that reluctantly falls off the spoon in a V shape (you may not need to use all the egg). If the mixture becomes too runny, you won't be able to pipe it; if it's too thick, it won't puff up in the oven. When you're happy with the consistency, spoon it into a disposable piping bag.
- Snip off the end of the piping bag to give you a 1cm opening. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a walnut, over the 2 sheets - you should make 18-20 in total. Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough. Place the 2 sheets in the oven and bake for 25-30 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
- Spoon the caramel into a large bowl, add 1/2 tsp salt, mix well and taste - add a little more salt if you like. Add the cream and whisk until holding soft peaks (the cream can now be stored in the fridge for up to 1 day).
- Split the choux buns in half, spoon a generous dollop of salted caramel cream into each and replace the lids. Melt the white and dark chocolates in 2 bowls suspended over pans of gently simmering water, or in the microwave. Transfer the dark chocolate to a piping bag and set aside to cool a little. Top each bun with a spoonful of white chocolate, stack the profiteroles on a plate or cake stand, then drizzle over the dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if you like. Serve straight away.
Nutrition Facts : Calories 479 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE CREAM ROLL
Did you love SuzyQ's when you were little but find them lacking somehow now that you're all grown up? Well, next time you get a craving, try this cake instead! This will satisfy you if you've lost that lovin' feelin' for SuzyQ's! Source: Epicurious Forum.
Provided by MSnow
Categories Dessert
Time 1h55m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
- Grease paper; set aside.
- Stir together cocoa and flour until well blended; set aside.
- In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
- Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
- Fold cocoa mixture and vanilla into egg mixture until well blended.
- Pour batter into prepared pan and spread evenly.
- Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack 5 minutes.
- Loosen edges of cake with thin-bladed spatula.
- Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
- Peel off paper.
- Starting at short end, roll up cake and towel as for jelly roll.
- Cool on rack.
- Unroll.
- Spread cake with cream filling.
- Reroll without towel.
- Place on platter and frost with Thin Chocolate Glaze.
- Chill several hours or overnight.
- Garnish with dollops of whipped cream or pistachios.
- CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
- THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
- Spread thinly over roll.
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CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (75)Category Dessert
- Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
- Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
- Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
CHOCOLATE CREAM ROLL RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (60)Total Time 1 hr 10 minsServings 1
- Preheat the oven to 350°F. Line a 9 1/2" x 14" jelly roll pan with parchment paper and spray with non-stick vegetable oil spray., To make 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, stirring 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 the cake 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 (or onto a piece of parchment), roll up loosely (starting with a short end), and let cool completely., To make the filling: Stir together the cream and vanilla extract in a large mixing bowl.
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