Chocolate Roll Food

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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.

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

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

CHOCOLATE ROLL II



Chocolate Roll II image

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

9 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
6 egg yolks
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
¼ cup confectioners' sugar for dusting

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

CHOCOLATE ROLLS



Chocolate Rolls image

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.

CHOCOLATE ROLL



Chocolate Roll image

This can be wrapped in foil and frozen.

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.

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

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 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.

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®)

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.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g

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

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

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.

Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

CHOCOLATE CREAM ROLL



Chocolate Cream Roll image

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

1/4 cup cocoa
2 tablespoons flour
6 eggs
1 1/4 cups confectioners' sugar
1 1/2 teaspoons vanilla
1/4 cup granulated sugar, about
1 cup whipping cream
1/4-1/2 teaspoon vanilla
3 -5 tablespoons confectioners' sugar
5 ounces semisweet baking chocolate
chopped pistachio nut (optional)

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.

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