CHOCOLATE CAKE ROLL
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
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 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
CHOCOLATE SWISS ROLL
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
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
FAST N' EASY CHOCOLATE CAKE ROLL
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
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-UPS
Make and share this Chocolate Roll-Ups recipe from Food.com.
Provided by shawnajean
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth.
- Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles.
- Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triagle in half and roll up, starting at the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden. Sprinkle with the confectioners' sugar and serve.
Nutrition Facts : Calories 80.7, Fat 3.6, SaturatedFat 1.4, Cholesterol 7.1, Sodium 77.9, Carbohydrate 10.9, Fiber 0.9, Sugar 3.5, Protein 1.7
STRAWBERRY CHOCOLATE ROLL UPS
This is a sweet roll up its very easy to make and enjoy. In this recipe I used 1/2 of the dough from Recipe #40633. The other half of the dough I made the rolls with--but it works out to about loaf of bread dough. The syrup is guesstimated because I used the squeeze bottle. The preserves are best if you make sure there are not chunks of berries in them. And make sure you have some flour on hand to help prevent the dough from sticking.
Provided by R.Rowand
Categories Breads
Time 35m
Yield 1 roll up, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven on 350°F.
- Put preserves in a plastic sandwich bag or (piping tube) massage the bag as to make sure there are no large chunks of berries and cut a small corner off the sandwich bag so that it makes a line of preserves about 1/4 inch thick.
- Lightly flour the spot you will be rolling the dough on and use flour to also keep the dough from sticking to the rolling pin.
- Roll out dough in to a 1/2 inch thick rectangle or square which ever make you happy.
- Draw alternating lines of preserves and chocolate sauce about 1 inch from all edges of dough.
- Lightly wet the edges or dough with you finger.
- Roll dough up like a jelly roll sealing the final edge by pinching it slightly and seal the ends by pinching together and twisting them.
- You can bake this in a bread pan or I like it better when baked on a cookie sheet cause if any of the filling manages to leak out you can scoop it up with a spatula and smear it on top of the roll up.
- Bake about 15- 20 minutes on middle rack.
- When done spread the table spoon of butter on top (before spreading any of the leakage on it) and enjoy.
- You can let the roll up rise for a bout 30 minutes before baking it if you want it a little more fluffy but i like it just like it is.
Nutrition Facts : Calories 98.1, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.1, Sodium 28.5, Carbohydrate 20.5, Fiber 0.4, Sugar 12.3, Protein 0.6
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