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Chocolate Coffee Cream Roll

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Chocolate Coffee Cream Roll

Rich and delectable, this showy dessert makes an elegant finale to any dinner.

 

Yield

6 servings

Prep

90 min

Cook

30 min

Ready

6 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter, unsalted
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5 large eggs
separated
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½ cup all-purpose flour
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¾ cup sugar
granulated
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cup cocoa powder
unsweetened plus 2 tablespoons
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1 teaspoon vanilla extract
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½ teaspoon salt
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½ teaspoon baking powder
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Coffee cream filling
1 ½ cups milk
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¼ teaspoon salt
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1 tablespoon water
cold
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3 each egg yolks
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1 teaspoon gelatin, unflavored
unflavored
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2 tablespoons instant coffee
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½ cup sugar
granulated
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1 teaspoon vanilla extract
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¼ cup all-purpose flour
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1 cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter, unsalted
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5 large eggs
separated
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118 ml all-purpose flour
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177 ml sugar
granulated
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79 ml cocoa powder
unsweetened plus 2 tablespoons
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5 ml vanilla extract
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2.5 ml salt
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2.5 ml baking powder
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Coffee cream filling
355 ml milk
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1.3 ml salt
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15 ml water
cold
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3 each egg yolks
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5 ml gelatin, unflavored
unflavored
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3E+1 ml instant coffee
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118 ml sugar
granulated
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5 ml vanilla extract
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59 ml all-purpose flour
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237 ml heavy whipping cream
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Directions

The coffee and cream flavors perfectly complement the chocolate sponge roll.

Position a rack in the center of the oven and preheat to 400℉ (200℃).

Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.

Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly.

In a medium-sized bowl, stir together the flour, ⅓ cup of the cocoa, and the baking powder.

In another medium-size bowl, whisk together the 5 egg yolks, ¼ cup sugar, and melted butter until light, about one minute. Whisk in the vanilla.

With a spoon, stir in about half of the dry ingredients.

In a large, deep bowl, combine the egg whites and salt with an electric mixer and beat until soft peaks begin to form.

Gradually beat in the remaining ½ cup sugar, beating just until stiff, glossy peaks form.

Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten.

Turn this mixture into the bowl of egg whites and partially fold together.

Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain.

Quickly spread in the prepared pan and bake for 10 to 12 minutes, just until the center top springs back when lightly touched.

Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.

Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off).

With a long, sharp knife or a serrated knife, trim away about ½ inch from each edge.

Start along one long side, roll up, jelly-roll fashion.

Wrap in the towel and let cool to room temperature.

While the roll cools, prepare the coffee cream.

In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface.

Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.

In a medium-sized bowl, stir together the sugar, flour, and salt.

Gradually whisk in the scalded milk.

Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer.

Whisk in the egg yolks and continue cooking and stirring until the mixture boils.

Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla.

Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.

Assemble the roll. Using a chilled bowl and beaters, whip the cream until stiff.

Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten.

Turn the lightened coffee filling into the whipped cream and fold Carefully unroll the chocolate cake onto a board.

Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side.

Reroll the chocolate cake to enclose the filling.

Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.

Trim the ends and cut into slices.

Serve cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 49245% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 395mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 21g
Vitamin A 20% Vitamin C 1%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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