Chocolate Filled Cake Roll Food

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

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 CAKE ROLL WITH PRALINE FILLING

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.

FAST N' EASY CHOCOLATE CAKE ROLL

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 ROLL

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 FILLED CAKE ROLL

Steps:

• Preheat oven to 400°F.
• Grease and line the bottom of a 10x15-INCH jelly roll pan with waxed paper.
• Beat eggs in a large bowl with electric mixer until fluffy.
• Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes.
• Sift flour, cornstarch, and baking powder together.
• Sprinkle half the mixture over batter; fold in with spatula.
• Repeat with remaining flour mixture.
• Spread batter evenly in pan.
• Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
• Arrange a towel on work surface and cover with aluminum foil.
• Loosen edges of cake; unmold on foil.
• Roll cake jelly roll style, using towel as a guide.
• Leave cake rolled until it cools into jelly roll shape.
• To make filling, blend milk with pudding mix according to package directions.
• Refrigerate pudding until it thickens.
• Unroll cake, spread evenly with pudding, and reroll.
• Lightly sprinkle sugar-free cocoa over the top to decorate.
• Cut into 1" slices and serve.

CHOCOLATE ROLL I

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 SWISS ROLL

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.

CREAMY CHOCOLATE-ANGEL FOOD CAKE ROLL

Steps:

• Heat oven to 350ºF.
• Spray 15x10x1-inch pan with cooking spray. Line pan with wax paper; spray with cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar. Prepare cake batter as directed on package; pour into prepared pan.
• Bake 15 min. or until top of cake springs back when touched with finger. Immediately invert cake onto towel; remove pan. Carefully pull off and discard wax paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Unroll cake; remove towel. Melt 2 oz. chocolate as directed on package. Mix Neufchatel and remaining sugar in large bowl with whisk until blended. Gradually stir in melted chocolate. Stir in 1 cup COOL WHIP; spread onto cake. Reroll cake; place, seam side down, on plate.
• Spoon remaining COOL WHIP into microwaveable bowl. Add remaining chocolate. Microwave on HIGH 2 min.; stir until blended. Cool 15 min.
• Frost cake with COOL WHIP mixture.
• Refrigerate 30 min.

CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH

Steps:

• Combine granulated sugar, flour and salt in a saucepan.
• Gradually add milk. mix well.
• Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return egg mixture to saucepan, mix well.
• Cook until mixture starts to bubble, stirring constantly.
• Stir in margarine and vanilla.
• Cool, then spread over jelly cake roll.
• FOR CHOCOLATE CREAM FILLING:.
• 3/4 cup granulated sugar.
• 3 tbls unbleached flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 oz unsweetened baking chocolate square, melted.
• 1 egg, slightly beaten.
• 1 tsp vanilla.
• do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
• COCONUT CREAM FILLING:.
• same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
• BUTTERSCOTCH CREAM FILLING:.
• 2/3 cup brown sugar, packed.
• 3 tbls flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 egg, slightly beaten.
• 1 tbls margarine, melted.
• 1 tsp vanilla.
• Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return all to sauepan, mix well.
• cook until mixtue starts to bubble., stirring constantly.
• Stir in margarine and vanilla.
• Cool then spread over cooled jelly cake roll.

CHOCOLATE-FILLED CAKE ROLL

Steps:

• Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Grease waxed paper with shortening; lightly flour. Sprinkle powdered sugar evenly over clean dish towel in a rectangle the same size as the pan.
• Beat eggs with balloon whisk or electric mixer with regular beaters on medium speed about 3 minutes or until thick and lemon colored. Beat in granulated sugar, water and vanilla. Beat in flour, baking powder and salt on low speed, mixing just until combined. Pour into pan. Sprinkle with chocolate chips.
• Bake 11 to 13 minutes or until toothpick inserted in center comes out clean and top is just beginning to brown. Run knife around edges of pan to loosen cake. Immediately turn pan upside down onto sugared towel; carefully peel off waxed paper. Place clean sheet of waxed paper over top of hot cake; gently roll up cake in towel starting with one long side. Cool at least 45 minutes.
• Stir pudding mix (dry) and milk in medium bowl with wire whisk or fork 1 to 2 minutes or until thickened. Fold in whipped topping. Unroll cake and spread filling to within 1/2 inch of edges. Reroll cake. Wrap in plastic wrap; refrigerate at least 2 hours for filling to set. Store in refrigerator.