DOUBLE-CHOCOLATE CREAM ROLL
Guests will never guess that this pretty refrigerated cake roll-with its creamy filling and drizzles of caramel and fudge-is low in fat! "An update of an old recipe, this version replaces the original whipped cream filling with pudding and nondairy topping." Rose Monfort informs from Sparta, Tennessee.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Coat a 15x10x1-in baking pan with cooking spray; line with parchment. Grease the paper with shortening; set aside., In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan., Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off paper. , Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. , Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 227 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 301mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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
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
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.
CHOCOLATE ROLL II
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
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
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CHOCOLATE CREAM ROLL | KING ARTHUR BAKING
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- 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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