CHOCOLATE CREAM ROLL RECIPES
CHOCOLATE SWISS ROLL WITH CREAM FILLING - READY SET EAT
Swiss chocolate cake baked in a jellyroll pan, filled with fluffy whipped cream and rolled into a beautiful cake roll
Provided by ReadySetEat
Total Time 120 minutes
Prep Time 45 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
- Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
- Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
- Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
- Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 402
CHOCOLATE CREAM PIE RECIPE: HOW TO MAKE IT
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. —Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 01 hours 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 184mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 60g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
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This chocolate sponge cake, wrapped around a cream filling, is a fun alternative to baking a layer cake, especially if you don’t have any round cake tins. It’s easier to make than you might think and can look quite impressive. Swiss Roll is also delicious filled with jam if you want to avoid the cream.
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- Chocolate Swiss Roll Sponge Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven. Measure the flour and cocoa into a bowl and stir to combine. Put the eggs and sugar into a mixing bowl and beat together until pale. Sieve the prepared flour and cocoa into the bowl and mix using a metal spoon in a cutting and folding action. Take care not to over mix. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tin, place a chopping board on top and invert everything together. Remove the baking tin, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Filling and Topping Spoon the icing sugar and cocoa into a bowl and stir to combine. Put the cream into a mixing bowl and beat until nearly thick. Sieve two teaspoons of the prepared sugar into the cream and stir to combine. Gently unroll the cold sponge and roll it up again from the opposite long side. Once again, gently unroll the sponge and carefully spread the cream mixture all over the inside. Roll the sponge up again without the tea towel. Dust the remaining sugar and cocoa mix over the cake.
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From minimalistbaker.com
From minimalistbaker.com
See details
VERY CHOCOLATE ICE CREAM RECIPE | ALLRECIPES
Wow, this ice cream is the best chocolate ice cream I've ever made. Will continue making it this way from now on. We also had the problem with the chunks- I think some of my eggs did curdle as hard as I tried to not let it happen. Simple solution was to use a colander and strain them out, and viola! Delicious, velvety, chocolate ice cream.
From allrecipes.com
From allrecipes.com
See details
