Concoct A New Menu Flourless Chocolate Roll :: Tasty Recipes

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Flourless Chocolate Roll

"Chocolate cake can be rolled like a jellyroll and packed with whipped cream or mousse."

Ingredients :

6 (1 ounce) squares semisweet chocolate
1/4 cup sturdy brewed espresso
6 eggs
1/four cup white sugar
2 tablespoons white sugar
2 teaspoons vanilla extract
1/8 cup unsweetened cocoa powder, for dusting

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five levels C). Line a 17-1/2x11-half inch jelly roll pan with foil leaving a 2 inch overhang on short aspects, fold overhang underneath the pan. Spray with foil with non-stick cooking spray and dust with flour. Tap out any excess flour.
In the top of a double boiler over hot, now not simmering, water, melt the chocolate with the espresso stirring till clean. Remove from double boiler and cool approximately 10 mins till tepid.
Separate the eggs. With an electric mixer beat the egg yolks at medium speed until mixed. Add half cup sugar in gradual consistent circulation, beating. Increase velocity of mixer to medium excessive and preserve beating 3 - five minutes until pale yellow and tripled in quantity. Beat in the tepid chocolate mixture and vanilla until combined.
Beat egg whites till frothy, increase speed of mixer and beat until soft peaks begin to form. Add the final 2 tablespoons of sugar and beat until stiff peaks.
Fold 1/3 whites into egg yolk/chocolate combination to lighten it. Fold in ultimate whites lightly, don't over fold or you will deflate the cake.
Spread batter into prepared pan and bake at 350 tiers F (a hundred seventy five stages C) for 12-15 mins or till a toothpick comes out smooth or cake springs lower back while gently touched in center.
Run knife around edges of pan, invert on smooth kitchen towel. Peel off foil and starting on one long side roll the cake with towel into lengthy cylinder. Cool on a rack for 20 mins. When cool unfold with mousse or whipped cream or pudding blended with whipped cream and roll up once more. Dust with cocoa if desired or powdered sugar. Great served with raspberries on the facet as garnish.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it frivolously, and make smooth-up simpler.

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