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Chocolate Coffee Cream Roll

 
Chocolate Coffee Cream Roll
79

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

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

Directions

The coffee and cream flavors are the perfect complement to 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 1 minute 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, beat until soft peaks just 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 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 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 comes to a boil. 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 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

Reviews

almost 5 years

Super chocolaty, creamy, rich and delicious. A bit coffee flavor was infused in the cream filling, which was a perfect pair with chocolate.

My roll came out beautiful, I think the most important part here is to make sure the egg whites are well whisked. After assembling, you may find the filling seems a bit runny, don't worry, jut put in the fridge for at least a few hours or overnight, and it sets while it chills.

Before serving, trim the end off a bit, it looks great and tastes delightful. Everyone who taste it loves it.

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 49245% of calories 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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