Choco Roll
Forget rolling with the punches, roll with this chocolate dessert. It will be hard not to go back for seconds. If you’re looking for a crowd pleaser this holiday season, this is one to remember.
Ingredients
- 33/50 cup(s) All-purpose flour
- 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 5 eggs
- 2 ounce(s) squares unsweetened chocolates (1 oz)
- 3/4 cup(s) white sugar
- 29/1000 liter(s) water (2 tbs)
- 1 floz coffee-flavored liqueur
- 6 teaspoon(s) white sugar
- 1/4 teaspoon(s) baking soda
- 1 Confectioners’ sugar for dusting
- 4 squares semisweet baking chocolate (1 oz.)
- 8 ounce(s) 1 pkg. cream cheese , softened
- 3 cup(s) confectioners’ sugar
- 1/2 teaspoon(s) vanilla extract
- 1/2 floz coffee flavored liqueur
Instructions
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Preheat the oven to 350 degrees.
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Lightly spray a 10×15 inch jellyroll pan and line with parchment paper.
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Sift flour with baking powder and salt and set aside.
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In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy.
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Gradually add in the sugar, beating 1 to 2 minutes more or until very thick.
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Gently, but thoroughly, fold in the flour mixture.
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Melt the chocolate in a small saucepan over low heat.
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In a small bowl, combine the 2 tbsp of water with the 2 tbsp coffee liqueur and the remaining 2 tbsp sugar and the baking soda, then gradually stir into the melted chocolate until smooth.
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Quickly, but thoroughly, fold chocolate mixture into batter.
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Pour batter into prepared 10×15 inch pan.
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Bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean.
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Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth).
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Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven.
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Carefully peel away parchment paper.
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Lightly dust top of cake with confectioners’ sugar, then trim away crisp edges.
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Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
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For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate.
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Remove from heat and let cool to lukewarm.
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In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur.
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Blend in the melted chocolate.
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Unroll the cake and spread about 1/3 of the filling evenly over the surface.
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Roll the cake back up.
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Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design.
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Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log.
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Decorate log as desired with holly leaves and berries, mushrooms and snow.
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Ready in 2 hours.
Nutrition
Calories: 4605.74kcalCarbohydrates: 707.14gProtein: 61.7gFat: 164.69gSaturated Fat: 86.45gCholesterol: 1180.6mgSodium: 2683.67mgFiber: 19.91gSugar: 593.18g
Tried this recipe?Let us know how it was!