ROLL CHOCOLATE RECIPES

CHOCOLATE SWISS ROLL RECIPE | ALLRECIPES

Chocolate Swiss Roll Recipe | Allrecipes image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Provided by VTP

Categories Desserts Cakes Chocolate Cake Recipes

Yield 1 roll cake

Number Of Ingredients 13

Ingredients

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
? teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2?½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
? cup chocolate-hazelnut spread (such as Nutella®)

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
Sift flour, cocoa, salt, and baking soda together in a medium bowl.
Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Nutrition Facts : Calories 270.3 calories, CarbohydrateContent 19.2 g, CholesterolContent 146.5 mg, FatContent 20.3 g, FiberContent 1.3 g, ProteinContent 5.3 g, SaturatedFatContent 11.1 g, SodiumContent 209.3 mg, SugarContent 12.5 g

FAST N' EASY CHOCOLATE CAKE ROLL RECIPE - FOOD.COM

Fast n' Easy Chocolate Cake Roll Recipe - Food.com image

This is a good dessert that can be done a day or two ahead and frozen...add fresh fruit and you've got a great ending to any meal...Credit goes to Lucy for this recipe..thanks

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 15" x 10" pan, 10 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
confectioners' sugar
1 (8 ounce) container Cool Whip, thawed

Steps:

In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
Mix well; set aside.
In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
In a smaller bowl, using clean beaters, beat whites on high until foamy.
Gradually add 1/2 cup sugar; beat til stiff but not dry.
Fold 1/3 egg whites into egg yolk mixture.
Alternately fold in remaining whites and flour mixture.
Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
Poor batter in pan, smooth top.
Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
Dust a clean tea cloth with remaining sugar.
Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
Starting with a long side, tightly roll up cake with cloth.
Transfer seamside down, to a wire rack to cool.
Unroll cake; remove cloth.
Spread cool whip and re-roll cake.
Place seamside down on a plate and dust with confectionery sugar before serving.
I add some chopped chocolate bits to the cool whip sometimes for a change.

Nutrition Facts : Calories 208.2, FatContent 8.2, SaturatedFatContent 5.8, CholesterolContent 84.6, SodiumContent 193, CarbohydrateContent 32, FiberContent 1, SugarContent 25.4, ProteinContent 3.7

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