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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.
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
Instructions
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!
Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 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, brown 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!
Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, 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, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2-3 hours.
Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
Make the whipped cream: 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.
Make the ganache topping: 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.
Notes
Make Ahead & Freezing Instructions: You can prepare the cake through step 5 and chill the rolled up cake in the refrigerator for up to 1 day before continuing with step 6. Prepared cake roll, with filling, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before topping with ganache and serving. For best taste and texture, I don’t recommend freezing with the ganache topping.
Mini Chocolate Cake Rolls: Follow the recipe exactly as written. After spreading the whipped cream on top of the cake in step 8, cut the cake into 4 (approx 6 inch X 8.5 inch) rectangles as shown in the photo above. Starting with the narrow end, roll each mini roll up. Slice in half to make 8 mini cake rolls. Continue with the recipe. Top with sprinkles if desired.
Brewed Coffee or Espresso Powder: A bit of coffee deepens chocolate flavor in desserts. This cake roll does not taste like coffee at all. You can use either liquid brewed coffee or espresso powder. I tested with both and was pleased with both.
Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar, it doesn’t really make a difference. Use either.
Optional Marshmallow Creme: For a little marshmallow flavor, beat marshmallow creme into the whipped cream. This is totally optional. Taste testers didn’t really notice a difference!
Panna cotta recipe, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
“Legendary dessert, Vegeterian Chocolate Fudge Cake Recipe bon appetit Every now and then, whiz up this gooey chocolate cake in the food processor for a naughty treat ” 30m cook super easy
Ingredients 200 g quality bon appetit dark chocolate , (70%) or milk chocolate 175 g unsalted butter , plus extra for greasing 120 g soft brown sugar 100 g blanched almonds 2 tablespoons cocoa powder 4 large free-range eggs 150 g self-raising flour 100 g fudge crème fraîche or vanilla ice cream
Method Preheat the oven to 160°C/320°F/gas 2. Break up the chocolate, put it into a food processor with the butter, sugar, almonds, 1 tablespoon of the cocoa powder and a pinch of sea salt, and whiz until smooth. Crack your eggs, one at a time, into the food processor and add the flour. Whiz again until smooth. Get a deep baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it. Shake it around a bit so it lightly coats the whole surface of the dish. Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor. Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture. Pop the baking dish into the preheated oven and cook for 18 to 20 minutes. Take the cake out of the oven and stick a fork into the middle of it. If there’s a little bit of cake mixture on the fork when you pull it out, that’s okay – you want the cake to still be a little moist inside so that it’s nice and squidgy. However, if it seems a bit wobbly, pop it back into the oven for another 3 to 5 minutes to firm up a bit. Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of crème fraîche, a scoop of vanilla ice cream or a bit of double cream or chocolate cream. bon appetit
Це Високопотужний надзвуковий автомобіль і творчий шедевр. Картина написана на зразок метелика щоб літати. Мистецтво і технології разом, автоідеал, надзвук називається:Маляренко Карбон 🦋🖤 Метелик, (Butterfly) бабочка мрій.
Найшвидший у світі електричний автомобіль з карбону розроблений в Україні. Компанія Маляренко розсекретила сверхкарбоновий, гіперзвук, Карбон Метелик 🦋 (Butterfly). Новий проект став одним з найскладніших - він є унікальним, новою катерогіею автомобілів Гіперзвук Надзвук «перевершити очікування». Це нова категорія в мистецтві (Ультра Арт) - це значить що автомобіль має художню цінність як картина чи скульптура (механічна)...
З точки зору продуктивності метелик має екслюзивні електродвигуни і турбіни від Маляренко Карбон із загальною потужністю МВт. У конструкції ультракара використовується безліч різних композитних матеріалів, що поєднують з уникальним карбоном, повною карбонизацией карбона "монокок" плюс у автомобіля є крила-елерони - активна аеродинаміка «метелика» як у літаків винищувачів.
Максимальна швидкість 2200+ км/ч
Крейсерська швидкість 700-1200 км/ч
0-100 км/ч - 1 с
І це - бачення тільки одного художника, головний конструктор: Олег Маляренко.
Маляренко Карбон Автомобілі ексклюзивний спортивний автомобіль, передової конструкції, претензійного дизайну, індивідуального карбону і дуже розкішної обробки.
Bon Appetit: Prepared especially for you by bon appetit master chocolatiers who, from selecting the highest quality exclusive organic cocoa beans to creating the finest textures and testes chocolate can offer, demand nothing less then Perfection. Bon Appetit Chocolate embodies the passion and expert craftsmanship of its bon appetit chocolatiers. Bon Appetit delivers a unique chocolate experience offering a distinctly smooth and rich, gourmet taste Art.
Includes:
Chocolate
Flavor: exclusive dark chocolate
chocolate type: dark chocolate organic 100%
piece count: 10 (1kg)
size: x
brand: bon appetit chocolate
pack: gift box
vitamins: A, B1, B2, B3, B4, B5, B6, B9, B12, C, E, D, D3, K, P. Antioxidants, flavonoid.
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Розкішний, eксклюзивний шоколад Bon Appetit вироблен по найкращим технолигіях шоколадного мистецтва, какао-боби вирощені на унікальних плантаціях на берегу моря. Обмежена колекція шоколада!
Шоколад Bon Appetit
ексклюзивний смак шоколада bon appetit
смак: екслюзивний шоколад bon appetit
тип шоколада: темний шоколад 100% Орнанічний шоколад
кількість 10 - 1kg
розмір: x
брен: bon appetit chocolate organic
вітамини: A, B1, B2, B3, B4, B5, B6, B9, B12, C, E, D, D3, K, P. Antioxidants, flavonoid
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