Chocolate Roll

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.

Recipe From allrecipes.com

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
Calories127.6 calories
Carbohydrate11.7 g
Cholesterol65.9 mg
Fat8.5 g
Fiber0.3 g
Protein2 g
SaturatedFat4.9 g
Sodium22.3 mg
Sugar9.7 g

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 ROLL



Chocolate Roll image

This can be wrapped in foil and frozen.

Recipe From foodnetwork.com

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 SWISS ROLL



Chocolate Swiss Roll image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Recipe From allrecipes.com

Provided by VTP

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 6

Number Of Ingredients: 13

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
⅛ teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella®)
Calories270.3 calories
Carbohydrate19.2 g
Cholesterol146.5 mg
Fat20.3 g
Fiber1.3 g
Protein5.3 g
SaturatedFat11.1 g
Sodium209.3 mg
Sugar12.5 g

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
  • Sift flour, cocoa, salt, and baking soda together in a medium bowl.
  • Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  • Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
  • Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.


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

Recipe From food.com

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 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

Recipe From tasteofhome.com

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
Calories 225 calories
Fat14g fat (8g saturated fat)
Cholesterol147mg cholesterol
Sodium92mg sodium
Carbohydrate22g carbohydrate (18g sugars
Fiber0 fiber)
Protein4g protein.

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.


LIGHTER-THAN-AIR CHOCOLATE ROLL



Lighter-Than-Air Chocolate Roll image

Recipe From epicurious.com

Categories     Cake     Liqueur     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Orange     Winter     Birthday     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients: 13

For cake layer
6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
3 tablespoons water
6 large eggs, separated, at room temperature
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon Dutch-process unsweetened cocoa powder
For filling
1 cup heavy cream
3 tablespoons confectioners sugar, sifted
2 tablespoons Grand Marnier
1 teaspoon finely grated fresh orange zest
Garnish: unsweetened cocoa powder and confectioners sugar

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise | with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
  • Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
  • Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.
  • Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don't worry if cake layer breaks; it will hold together when rolled.)
  • Make filling:
  • Beat cream with confectioners sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks. Fold in zest.
  • Fill and roll cake:
  • Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.)
  • Dust cake generously with cocoa powder and confectioners sugar.


CHOCOLATE ROLLS



Chocolate Rolls image

Recipe From foodnetwork.com

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.




More recipes about chocolate roll

Chocolate Cream Roll | King Arthur Baking

Recipe From : kingarthurbaking.com
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 … ...
4.4/5 (54)
Total Time: 1 hr 10 mins
Servings: 1
  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.
  2. 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.
  3. Whisk together the oil and buttermilk and fold in, stirring just until combined., Spread the batter onto the pan and smooth with a spatula.
  4. 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.
  5. 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.
Show details


The Best Homemade Chocolate Rolls Recipe | Also The Crumbs ...

Recipe From : alsothecrumbsplease.com
...
5/5 (18)
Total Time: 50 mins
Category: Breakfast, Dessert
Published: 2019-11-21
Show details


Chocolate Cake Roll (Swiss Roll) | Sally's Baking Addiction

Recipe From : sallysbakingaddiction.com
2019-05-16  · 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. ... Show details


Chocolate Roll | Gimme Some Oven

Recipe From : gimmesomeoven.com
2019-06-22  · Tightly wrap the chocolate roll in plastic wrap and refrigerate at least one hour. Remove and unwrap the chocolate roll and transfer it to your serving dish. Lightly dust the chocolate roll on all sides with powdered sugar, if you would like. Then slice* and serve. ... Show details


Kids Favourite Chocolate Roll | No Bake Chocolate Roll ...

Recipe From : youtube.com
Kids favourite and quick recipe of making chocolate roll. And yes it’s not required any baking.Ingredients Dough Biscuits- 200 gmCoco powder- 2 tbspPowder s... ... Show details


Chocolate Swiss Roll Cake - The Pioneer Woman – Recipes ...

Recipe From : thepioneerwoman.com
2015-12-26  · In a large bowl, whisk to combine the cocoa powder, flour, and salt. Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). ... Show details


Best chocolate cinnamon rolls recipe | chocolate topping

Recipe From : sweetlycakes.com
2021-07-21  · Delicious and easy chocolate cinnamon rolls recipe with a hot chocolate sauce (about 12 little buns) Pin Recipe Print Recipe. Préparation 20 mins. Cuisson 25 mins. Total 45 mins. Servings: 12 buns. Author: Fadela. 1x 2x 3x. Ingredients. brioche dough. 400 g flour; 30 g sugar; 2 egg - at room temperature; 8 g instant baker's yeast; 70 g butter - softened; 240 ml milk - lukewarm; ½ tsp salt ... ... Show details


Chocolate Rolls - Sugar Spun Run

Recipe From : sugarspunrun.com
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 … ... Show details


Chocolate Roll Cake - with all the tips! | Sugar Salt Magic

Recipe From : sugarsaltmagic.com
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. ... Show details


Chocolate Roll Recipe | MyRecipes

Recipe From : myrecipes.com
Beat egg whites until soft peaks form; gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Fold gently into cocoa mixture. Spread batter evenly into prepared jellyroll pan. Step 4. Bake at 375° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Step 5. ... Show details


Easy Chocolate Cake Roll "Pionono De Chocolate" • GFK RECIPES

Recipe From : guaranifusionkitchen.com
2021-03-19  · For the Chocolate Cake Roll: Microwave the butter in a small microwaveable bowl on High for 30 seconds or until butter, is melted. Remove from heat, and then let cool a bit. In a medium bowl, sift together the flour and cocoa powder; set aside. ... Show details


Gooey Chocolate Rolls | Handle the Heat

Recipe From : handletheheat.com
2019-12-10  · In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 110°F). In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, … ... Show details


Cake Roll Recipes - Swiss, Chocolate, German & More ...

Recipe From : tasteofhome.com
Cake Roll Recipes. Elegant yet surprisingly easy to make, a cake roll makes an impressive dessert. Try these cake roll recipes in flavors like pumpkin, cherry, lemon, chocolate and more. Add Filter. Cake Rolls. ... Show details


chocolate roll cake , Easy and mouthwatering keto recipe

Recipe From : theopenmagazines.com
· Preheat the oven to 350 degrees FaHrenheit and cover a 10*15 inch cookie sheet with the parchment paper. You can spray the parchment paper with cooking spray and brush it with the little cocoa powder. · You can whip the egg whites with the electric mixer until the formation of stiff peaks in a large bowl. ... Show details


Chocolate Mousse Cake Roll | Recipes - Hersheyland

Recipe From : hersheyland.com
Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan. 5 ... Show details


Chocolate Cinnamon Rolls | Marsha's Baking Addiction

Recipe From : marshasbakingaddiction.com
Bake the rolls for 25 – 30 minutes, or until firm to the touch and cooked through. Allow to cool in the pan on a wire rack whilst making the topping. For the topping, mix together the cream cheese and butter until combined. Add the icing sugar, cocoa powder, and vanilla, and mix until smooth and combined. ... Show details


Chocolate Raspberry Cake Roll | The Best Cake Recipes

Recipe From : thebestcakerecipes.com
2021-01-11  · In a small bowl mix the cocoa, flour, baking powder and baking soda. Sift the cocoa mixture over the eggs and then fold into the eggs. Spread cake mix over the parchment paper, making sure to get it all the way to the edges. Bake for 12 to 15 minutes or until cake springs back when lightly touched. ... Show details


Chocolate Custard Roll Recipe - Let the Baking Begin!

Recipe From : letthebakingbegin.com
2017-06-09  · Combine 1/4 cup of hot heavy cream and 1/3 cup of chopped chocolate or dark chocolate chips and let sit for 1 minute. ... Show details


Recipe of Any-night-of-the-week Fresh Rasberry Cake Roll ...

Recipe From : allrecipeseasy.com
2021-07-24  · Fresh Rasberry Cake Roll with Whipped White Chocolate Ganache Filling and Frosting. Puree rasberries and salt in a blender or food processor. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! Delicious on chocolate or white cakes. Place white chocolate… Read More »Recipe of Any … ... Show details


Chocolate Sponge Cake Recipe - Joyofbaking.com *Video Recipe*

Recipe From : joyofbaking.com
Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites. In a clean mixing bowl, with the whisk attachment, beat the egg whites until … ...
Total Time: 17 mins
Show details


Chocolate Swiss Roll Recipe - The Flavor Bender

Recipe From : theflavorbender.com
2020-11-12  · Chocolate swiss roll recipe 45 g warm clarified butter 3 tbsp, substitute with same amount of warm olive oil, vegetable oil, or vegan butter 2 tsp vanilla ½ tsp instant coffee powder 50 g AP flour … ...
5/5 (1)
Servings: 14
Cuisine: Austrian, European
Total Time: 1 hr 5 mins
  1. Lightly grease a 10 x 15 inch jelly roll pan with butter. Line it with parchment paper, with an overhang over the short edges (to make it easy to lift the cake from the pan). Dust the exposed edges with flour. Set aside.
  2. Lightly grease a 10 x 15 inch jelly roll pan with butter. Line it with parchment paper, with an overhang over the short edges (to make it easy to lift the cake from the pan). Dust the exposed edges with flour. Set aside.
  3. The bottom of the cake will be the presentation side for the swiss roll. So the cake will need to be rolled up with the presentation side on the bottom.
Show details


Recently Search