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Cover: Make your cake…and eat it

25Mar 12

Chocolate Roll

Chocolate RollThis rich and creamy chocolate roll, similar to a chocolate roulade, is a bit labour-intensive, but I guarantee that the result is worth it!

Ingredients:

  • 150g of semi-sweet milk chocolate
  • 100g (½ cup) granulated sugar
  • 30ml (¼ cup) of water
  • 6 eggs with the yolks separated from the whites and the whites stiffly beaten
  • 1 tsp. instant coffee granules
  • 356ml (1 ½ cups) of double cream
  • 2 tbsp. of icing sugar
  • ½ a tsp. of vanilla extract
  • 2 tsp. Kirsch (or neat cherry brandy)
  • 1 tbsp. cocoa powder

Instructions:

  1. Preheat the oven to 190ºC and line a jelly-roll pan with buttered and floured parchment paper.
  2. Melt the chocolate in a double saucepan over simmering water.
  3. Mix together the granulated sugar and water in a saucepan.  Bring to a boil and cook for two more minutes over medium heat.
  4. Place the egg yolks in a bowl in the meantime.
  5. Pour the hot sugar syrup over the yolks and beat vigorously with a whisk for around 5 minutes, until the mixture is light, smooth and pale yellow in colour.
  6. Mix in the coffee and the melted chocolate.
  7. Add 1/3 of the egg whites to the chocolate mixture and whisk vigorously until well mixed.
  8. Add the rest of the egg whites and fold them in with a spatula.  Mix them just enough to combine the ingredients, but take care not to overwork it.
  9.  pour in the batter.  It should be about ½ inch thick.
  10. Bake in the preheated oven 15 minutes, until the cake springs back when you press on it.
  11. Cool to room temperature, then cover with plastic film and let it cool for at least 2 hours more.
  12. Start whipping the cream until it is thick but not stiff yet.
  13. Add the confectioners’ sugar, vanilla and Kirsch and keep beating until the cream is firm.

Now for the hard part – rolling the cake:

  1. Remove the plastic wrap and slide a knife around the edge of the pan to loosen the cake.
  2. Spread the whipped cream on the cake.
  3. Start at one end and begin rolling up the cake with the paper still on.
  4. Peel off the paper as you go a little at a time with each roll.  Try not to press down so that the cream doesn’t get squeezed out.
  5. Continue rolling and removing the plastic until the roll is completed.
  6. Using two spatulas, slide the cake onto a serving platter with the end on the bottom so that the top looks smooth.
  7. Sprinkle cocoa powder over the top with a sieve to garnish, then refrigerate.

Prep Time:  45 minutes

Cooking Time: 15 minutes

Serves:  6

Difficulty: Difficult

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