Heavenly Chocolate Cake Roll
This cake is amazingly delicious (and gluten free!) but damned if I can get it to roll! I blame my ham-hands for this, as Eric has succeeded once or twice, but I'll need to practice many more times. At least the resulting cake chips are glorious to nosh on!
For the cake:
6 oz semisweet chocolate, chopped OR 1 cup semisweet chocolate chips
3 tbsp strong coffee or instant espresso
6 large eggs, room temperature, separated
2/3 cup sugar
1/4 tsp sea salt
2 tbsp unsweetened cocoa powder, divided
For the filling:
1 cup heavy cream
2 to 3 tbsp powdered sugar
1/2 tsp vanilla extract or 1-2 tbsp of your favorite liqueur
10" x 15" jelly roll pan
CLEAN tea/kitchen towels
fine mesh strainer/sieve
Preheat oven to 350°. Butter or grease the jelly roll pan. Line the bottom with a piece of parchment paper that extends up the short sides of the pan by 1 inch.
Melt the chocolate with the coffee on low power in the microwave until 75% melted. Stir to melt remaining chocolate lumps. Set aside to cool.
In a bowl, beat the egg yolks with an electric mixer until pale and creamy. Add sugar gradually and keep beating until pale and ribbony. Gently stir chocolate mixture into eggs.
In a clean bowl with clean beaters, beat egg whites with salt until they hold stiff peaks.
Stir 1/4 of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites in three additions. Make sure no white streaks remain.
Pour batter into the jelly roll pan and smooth the top. Bake for 15 minutes, until a toothpick comes out clean (it might still seem a little underbaked).
Transfer the pan to a cooling rack and cover with a layer or two of lightly dampened paper towels. Let cool for 10 minutes, then remove the towels (a few bits of cake may come with).
Run a knife around the edges of the cake. Sift 1 tbsp of cocoa powder evenly over the cake, then lay a clean tea towel over the top. Place the back of a baking sheet over the towel, then invert the whole thing on top of the back of the baking sheet. Remove the jelly roll pan.
Peel off the parchment paper from the cake, then repeat the sifting of cocoa powder. Using the tea towel to help, roll up the cake with the tea towel inside. Let cool completely.
When cool, beat the heavy cream, powdered sugar and flavoring until the hold stiff but not firm peaks. Get your serving plate ready!
GENTLY unroll the cake from the tea towel. Spread the whipped cream filling evenly over the interior surface of the cake then GENTLY reroll the cake. Transfer to serving platter, slice and eat!
- See Deb's original post for some inspiring photos and visuals on how to roll this baby up.