Chocolate Rolls Food

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 ROLLS

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

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 SWISS ROLL

Steps:

• Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

CHOCOLATE CREAM ROLL

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.

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.