Chocolate Roll Recipes

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CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)



Chocolate Swiss Roll Cake (Regular & Mini) image

Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success.

Provided by Sally

Categories     Dessert

Time 3h40m

Number Of Ingredients 16

4 large eggs, separated
2/3 cup (135g) granulated sugar, divided
1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
1/4 cup (60g) unsalted butter, melted (see note)
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour (spoon & leveled)
3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners' sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme ("Fluff")
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup

Steps:

  • 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.
  • As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
  • Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
  • Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
  • Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
  • Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
  • Cover leftover cake and store in the refrigerator for up to 3 days.

CHOCOLATE ROLL I



Chocolate Roll I image

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

5 eggs
½ teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
¼ cup confectioners' sugar for dusting
¼ cup all-purpose flour

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



Chocolate Swiss Roll image

This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 11

6 eggs
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
1 jar (7 oz) Kraft Jet Puffed marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup dark chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE CAKE ROLL



Chocolate Cake Roll image

This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

6 large eggs, separated, room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Additional confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE ROLLS



Chocolate Rolls image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield Twelve 2 1/2-ounce buns

Number Of Ingredients 12

2 teaspoons active dry yeast
1/4 cup (2 ounces) very warm water (105 to 115 degrees F)
Scant 1/3 cup plus 1/4 teaspoon (2 ounces) granulated sugar
3 cups plus 2 tablespoons (14 ounces) unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons Kosher salt
1 cup (8 ounces) warm brewed coffee (90 degrees F)
1 large egg yolk
2 teaspoons unsalted butter, softened
2/3 cup (4 ounces) chocolate chips
1/2 cup (4 ounces) cold water
1 1/4 teaspoons cornstarch

Steps:

  • Two 12 by 17-inch baking sheets, lined with parchment paper
  • Place the yeast, warm water and 1/4 teaspoon sugar in a large bowl. Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes.
  • Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl. Set them aside.
  • Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast. Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened.
  • Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic. This dough should be nice and moist, so add flour sparingly as you work. Shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands.
  • Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the chocolate chips evenly over the rectangle. Fold the dough into an envelope and knead gently for 2 to 3 minutes, until the chips are well distributed. The dough should be soft, smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the chips may pop out of the dough, but they can easily be incorporated again after the first rise when the dough has softened.
  • Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn to coat the top of the dough with oil, and cover the bowl tightly with plastic wrap. Let rise at room temperature (75 to 77 degrees F) until the dough has doubled in volume, about 2 hours.
  • Line two 12 by 17-inch baking sheets with parchment paper. Gently pour the dough onto the floured work surface pressing any loose chocolate chips into dough. Flour your hands lightly divide the dough into 12 equal pieces (each weighing about 2 1/2 ounces). Shape the pieces into rolls and place 6 on each prepared baking sheet leaving several inches between the rolls so they won't grow together as they rise. Cover them loosely with oiled plastic wrap and let them rise at room temperature until doubled in volume, about 45 minutes to 1 hour.
  • While the bread is proofing make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
  • About 15 minutes before you're ready to bake, place one oven rack in the top third of the oven, and another in the bottom third, and preheat the oven to 400 degrees F.
  • When the buns have doubled, use a pastry brush to paint them with a thin coating of the cornstarch wash. Brush gently so you don't deflate them. Place one pan on each oven rack. Using a plant sprayer, immediately mist the top and sides of the oven 6 to 8 times and quickly close the oven door. Repeat this misting procedure two more times at 1-minute intervals.
  • Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking. Bake for 10 to 15 minutes longer, or
  • until the tops of the buns feel firm but not hard when you press them slightly, and the bottoms are very lightly browned. These rolls should have a thin soft covering, not a hard crunchy crust. Remove from the oven and use the pastry brush to paint the top of each bun quickly and evenly with the cornstarch wash. Transfer the rolls to a rack and allow them to cool before serving. These are best eaten the day they are baked.

CHOCOLATE ROLL



Chocolate Roll image

This can be wrapped in foil and frozen.

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

5 large eggs
3/4 cup sugar
6 ounces sweet dark chocolate (preferably Baker's German)
3 tablespoons cold water
Cocoa, for dusting
1 cup whipping cream
1/4 cup or less confectioners' sugar, to taste
1 to 2 teaspoons vanilla, to taste

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
  • Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
  • Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
  • Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
  • Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
  • Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
  • Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
  • Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
  • Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
  • When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CHOCOLATE ROLL II



Chocolate Roll II image

Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting if you wish. Mmmmmm.

Provided by Arlene Stuth

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 12

9 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
6 egg yolks
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jelly roll pan with parchment paper. Stir together the flour, cocoa, baking powder, and salt; set aside.
  • In a large bowl, beat egg yolks until thick and pale yellow. Fold in flour mixture. In a large glass or metal mixing bowl, beat 4 egg whites until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. beat in vanilla. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in preheated oven for 12 to 14 minutes, or until cake springs back when lightly tapped. Turn cake out onto a towel dusted with confectioners' sugar, and roll up until cool.
  • To Make Frosting: In a small saucepan, stir together brown sugar and water. Cook, stirring constantly, until sugar spins a thread when dropped from a spoon. In a large bowl, beat together remaining 2 egg whites until foamy. Slowly pour brown sugar liquid into egg whites while beating. Beat until frosting forms stiff peaks. Unroll cake and apply frosting in an even layer. Roll cake back up and refrigerate.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 21.9 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 87.6 mg, Sugar 18.6 g

FAST N' EASY CHOCOLATE CAKE ROLL



Fast n' Easy Chocolate Cake Roll image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Provided by Gingerbee

Categories     Dessert

Time 30m

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
  • Mix well; set aside.
  • In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
  • In a smaller bowl, using clean beaters, beat whites on high until foamy.
  • Gradually add 1/2 cup sugar; beat til stiff but not dry.
  • Fold 1/3 egg whites into egg yolk mixture.
  • Alternately fold in remaining whites and flour mixture.
  • Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
  • Poor batter in pan, smooth top.
  • Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
  • Dust a clean tea cloth with remaining sugar.
  • Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
  • Starting with a long side, tightly roll up cake with cloth.
  • Transfer seamside down, to a wire rack to cool.
  • Unroll cake; remove cloth.
  • Spread cool whip and re-roll cake.
  • Place seamside down on a plate and dust with confectionery sugar before serving.
  • I add some chopped chocolate bits to the cool whip sometimes for a change.

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

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

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

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

RICE KRISPIES CHOCOLATE ROLL



Rice Krispies Chocolate Roll image

Make and share this Rice Krispies Chocolate Roll recipe from Food.com.

Provided by Kat2355

Categories     Candy

Time 15m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup corn syrup
3/4 cup white sugar
3/4 cup peanut butter
2 tablespoons butter
4 1/2 cups Rice Krispies
1/3 cup butter
3 tablespoons milk
1 1/2 cups icing sugar
2/3 cup cocoa

Steps:

  • For outside of roll, melt together corn syrup and sugar.
  • When mixture bubbles, remove from heat and add the rest of the "outside" ingredients.
  • Grease a cookie sheet and put greased wax paper on it.
  • Spread the Rice Krispies mixture evenly on the wax paper.
  • In a bowl, mix filling ingredients together.
  • Spread filling on Rice Krispies mixture and roll up like a jelly roll.
  • Slice when cool, and store in the refrigerator.

Nutrition Facts : Calories 189.5, Fat 7.9, SaturatedFat 3.1, Cholesterol 9.6, Sodium 113, Carbohydrate 28.6, Fiber 1, Sugar 17.4, Protein 2.9

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From inheritedrecipes.com


CHOCOLATE SWISS ROLL CAKE RECIPE - SIMPLY RECIPES
2022-03-02 In a 1-cup microwave-safe bowl, combine the cold water and powdered gelatin. Heat the mixture in the microwave for 15-20 seconds on high. Once the mixture bubbles, remove it from the microwave and allow it to cool, but not firm up. The mixture will be runny and the gelatin will have dissolved.
From simplyrecipes.com


BEST CHOCOLATE SWISS ROLL RECIPES - FOOD NETWORK CANADA
2018-05-17 Directions. Preheat the oven to 375ºF (190ºC). Line the bottom of a 10-x-15-inch (25 x 37 cm) jelly roll pan (a baking tray with a lip) with parchment paper. Place the eggs and 1/4 cup (50 g) of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute, so that the sugar ...
From foodnetwork.ca


CHOCOLATE ROLLS - SUGAR SPUN RUN
2020-02-10 Use a rolling pin to roll into a 15×9” rectangle. Spread prepared chocolate filling over the surface of the dough, leaving about ½” perimeter around the edges. Sprinkle finely chopped chocolate or chocolate chips over the filling. Working with one 15” side, tightly roll the dough into a log. Cut into 9 even slices.
From sugarspunrun.com


CHOCOLATE TURON (SPRING ROLLS) RECIPE
2022-06-21 Chocolate Turon Recipe. Combine all ingredients, except for the spring roll wrapper, in a mixing bowl. And then, stir thoroughly until everything is mixed completely and a thick consistency is achieved. Prepare the wrapper by separating them one-by-one. Arrange in a flat surface. Using a spoon or a scooper, scoop the mixture and spread onto the ...
From chocolateuniversityonline.com


EASY CHOCOLATE ROLLS RECIPE WITH CHOCOLATE SAUCE - SWEETLY CAKES
2022-02-13 Pour the flour, salt, sugar and soft butter into the bowl of your stand mixer with the hook, then add the diluted yeast and the eggs. Mix for about 5 to 10 minutes, until the dough comes away from the sides. Cover with a tea towel and leave to rise for about 2 hours, the dough should double in volume.
From sweetlycakes.com


CHOCOLATE CAKE ROLL - MY COUNTRY TABLE
2020-02-16 Lightly butter a 10 x 15-inch jelly roll pan. Line the pan with parchment paper, allowing the parchment paper to hang at least 1 to 2 inches over the long sides of the pan. This is to allow you to lift the cake out of the pan once it’s baked. Lightly butter the parchment paper and inside the edges of the pan. Set aside.
From mycountrytable.com


CHOCOLATE ROLL CAKE - WITH ALL THE TIPS! - SUGAR SALT MAGIC
2018-08-09 Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13×9 inch) tin with baking paper. Now grease and flour the baking paper. (notes) Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.
From sugarsaltmagic.com


10 BEST CHOCOLATE BREAD ROLLS RECIPES - YUMMLY
2022-06-08 Red Velvet Zebra Mini-Bundt with Greek Yogurt Glaze and Warm Chocolate Sauce KitchenAid. granulated sugar, chocolate, powdered sugar, white vinegar, heavy cream and …
From yummly.com


CHOCOLATE SWISS ROLL WITH CHOCOLATE MOUSSE FILLING
2017-02-23 This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious. You can always make variations to this Swiss roll, like changing the filling, adding different ...
From homecookingadventure.com


CHOCOLATE ROLLS (YEAST CHOCOLATE ROLLS) – MILK AND POP
2021-06-07 Preheat the oven to 350°F. Bake the rolls for 25 minutes, until they’re lightly golden at the top. Remove from oven and let them cool for 10 minutes before starting the glaze. For the chocolate glaze, start by melting the vegan butter or margarine.
From milkandpop.com


CHOCOLATE ROLL - DELICIOUS AND EASY BAKING RECIPES
2022-02-09 Grease the parchment paper as well. In a medium saucepan, melt chocolate chips together with the cocoa powder and water over medium heat. Stir the mixture until it is smooth. Allow this to cool completely. In a bowl, sift the flour, sugar, baking powder, and baking soda.
From womanscribbles.net


CHOCOLATE MINI ROLLS RECIPE | ODLUMS
Preheat the oven to 180oC. Line a 32cm Swiss roll tray with parchment paper. In a bowl or your stand mixer whisk the eggs and caster sugar for 3-4 minutes until thickened and they become nice and pale and fluffy. Add the flour, baking powder, and cocoa powder to a bowl and sieve into the egg and sugar mixture.
From odlums.ie


CHOCOLATE SWISS ROLL - MARSHA'S BAKING ADDICTION
2021-09-08 Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
From marshasbakingaddiction.com


HOMEMADE CHOCOLATE SWISS ROLL - HONEST COOKING
2019-03-25 Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.
From honestcooking.com


CHOCOLATE CREAM ROLL | KING ARTHUR BAKING
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.
From kingarthurbaking.com


DARK CHOCOLATE-FILLED SOFT ROLLS | KING ARTHUR BAKING
Put a stick of chocolate on the dough, about 1" from and parallel to the far edge. Fold the far edge toward you, over the stick, to the middle of the dough. Press the edge lightly to seal. Put a second stick on that sealed seam. Fold the near short edge away from you, over the second stick, and press lightly.
From kingarthurbaking.com


CHOCOLATE ROLL RECIPE | EAT SMARTER USA
Shape one or two rolls out of mixture and wrap in parchment paper. Tie the ends of paper with kitchen string. Refrigerate until solid. Serve as needed.
From eatsmarter.com


EASY CHOCOLATE CAKE ROLL | PIONONO DE CHOCOLATE | CAMILA MADE
2021-07-19 Remove from heat, and then let cool a bit. In a medium bowl, sift together the flour and cocoa powder; set aside. Beat the eggs, granulated sugar, honey, vanilla, salt, and creme de cacao, if using in a stand mixer fitted with the whisk attachment; beat …
From camilamade.com


CHOCOLATE JELLY RECIPE - THERESCIPES.INFO
Add sugar, chocolate and choco chips. Cook for 4-5 minutes until few boils. Let the ingredients dissolve fully in the water. On the other side melt the gelatin in 2 cups of warm water and keep aside. Stir the mixture of
From therecipes.info


CHOCOLATE ROLL CAKE (WITH VIDEO) ⋆ SUGAR, SPICE AND GLITTER
Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper. In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside. In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 …
From sugarspiceandglitter.com


CHOCOLATE ROLL - GIMME SOME OVEN

From gimmesomeoven.com


NO-BAKE CHOCOLATE CAKE ROLL | RECIPES - HERSHEYLAND
Fold in 1 cup whipped topping, blending well. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours. Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well.
From hersheyland.com


FAMOUS CHOCOLATE REFRIGERATOR ROLL RECIPE - LIFE'S LITTLE SWEETS
2021-11-29 Using an offset spatula, sandwich 5-6 chocolate wafers to each other in an even amount. Stand the layered, wafer sandwich on its side. Repeat with wafer sandwiches as long as you want it or until you run out of wafers. Use the remaining amount of whipped topping on the sides, top, and ends of the roll.
From lifeslittlesweets.com


CHOCOLATE CROISSANT RECIPE WITH CRESCENT ROLLS - NERY VETTER
2022-06-26 This particular pastry has a similar flavor to a chocolate croissant. 2 tubes Crescent Rolls 5 large eggs 1 cup milk 12 cup heavy cream kosher salt Freshly ground black pepper 2 cup shredded Cheddar. Before sharing sensitive information online make sure youre on a gov or mil site by inspecting your browsers address or location bar.
From neryvetter.blogspot.com


CHOCOLATE ROLLS | DOUGH-EYED
The mixture will be thick and soft. Once the dough has risen, roll it out into a large rectangle about 1/2 inch thick. Spread the filling evenly over the dough all the way to the edges. Sprinkle on the chocolate chips evenly. Roll the dough starting on a …
From dougheyed.com


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