Chocolate Roll Recipe Cream Cheese Recipe For Deviled

CHOCOLATE ROLL I

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.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
• In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
• Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

CREAMY CHOCOLATE CAKE ROLL

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in confectioners' sugar. Stir in vanilla. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be very thick). , Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat the cream cheese, sugar and dry pudding mix until smooth. Beat in vanilla. Gradually beat in cream until thick. , Unroll cake; spread 2-1/2 cups filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with remaining filling. Cover and refrigerate for 1 hour. , In a small microwave-safe bowl, combine the chips, jam and cream. Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in extract. Serve with cake. Refrigerate leftovers.

BLUEBERRY CREAM CHEESE WONTONS

Steps:

• Cut 4 ounce block of cream cheese in half, then in half again to create 4 pieces. Further cut each piece in half again so you have 8 equal pieces total. Set aside.
• Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Divide one of the cream cheese pieces into 6 pieces and place a piece in the middle of each wonton wrapper. Place 1 teaspoon of blueberry pie filling over the top of the cream cheese. Do not overfill, as the mixture may ooze out.
• Use your finger to lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, then bring up the remaining two corners so all corners join together. Try not to leave excess air in the wonton, which can cause them to burst. Press seams together to ensure a tight seal. Set wontons aside, covered in a damp paper towel, while you finish making the remaining wontons.
• Preheat the air fryer to 325 degrees F (160 degrees C). Spray the inner basket with cooking spray and place as many wontons in basket as will fit, without overcrowding. Lightly mist wontons with cooking spray.
• Air-fry for 5 minutes. Remove to a cooling rack and dust with powdered sugar. Let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

CHOCOLATE CREAM-FILLED CAKE ROLL

Steps:

• Preheat oven to 375 degrees.
• Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
• Stir together flour and baking powder.
• In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
• Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
• Add milk and oil; beat on low until combined.
• Sprinkle flour mixture over egg mixture; fold by hand until combined.
• Spread evenly in the pan.
• Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
• Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
• powdered sugar.
• Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
• Cool on a rack.
• Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
• Stir in evaporated milk.
• Cook and stir over medium heat until mixture is thickened and bubbly.
• Cook and stir for 2 more minutes.
• Remove from heat, cover surface and cool to room temperature.
• When cool, mix in ½ cup softened cream cheese.
• Unroll the cake and evenly spread the filling over the cake.
• Roll up the cake and chill for 2 to 6 hours.
• If desired, top with additional powdered sugar.

CHOCOLATE CHIP CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a jelly roll pan with cooking spray or line with parchment paper.
• Mix cream cheese, sugar, and eggs in the bowl of a stand mixer fitted with a paddle until smooth; add vanilla extract and mix for 1 more minute.
• Slice 1 roll of cookie dough into thin rounds and arrange on the prepared jelly roll pan. Pour cream cheese mixture over cookie layer. Slice the second roll of cookie dough into rounds and arrange over cream cheese mixture layer.
• Bake in the preheated oven until cookies are golden brown, about 30 minutes. Cool completely before cutting and serving.

CHOCOLATE CREAM ROLL

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.

CREAM CHEESE DEVILED EGGS

Steps:

• Halve eggs lengthwise; transfer yolks to a small bowl and mash with a fork. Stir in cream cheese, mustard, and vinegar, then season with salt and pepper. Fill egg white halves with yolk mixture.