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Chocolate Coffee Cream Roll

Category: CakesDeserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 tbsp Unsalted butter
5 large Eggs, separated
1/2 cup All-purpose flour
3/4 cup Granulated sugar
1/3 cup Plus 2 tb unsweetened cocoa
1 tsp Vanilla extract
1/2 tsp Salt
1/2 tsp Baking powder
Coffee Cream Filling
1 1/2 cup Milk
1/4 tsp Salt
1 tbsp Cold water
3 Egg yolks
1 tsp Unflavored gelatin
2 tbsp Instant coffee powder
1/2 cup Granulated sugar
1 tsp Vanilla extract
1/4 cup All-purpose flour
1 cup Heavy cream

Instructions:

Rich and delectable, this showy dessert makes an elegant finale to any
dinner. The coffee and cream flavors are the perfect complement to the
chocolate sponge roll.

1. Position a rack in the center of the oven and preheat to 400
degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with
waxed paper and grease and lightly flour the paper.

2. Prepare the chocolate roll. Melt the butter in a small pan and let
it cool slightly. In a medium-sized bowl stir together the flour, 1/3
cup of the cocoa, and the baking powder.

3. In another medium-size bowl whisk together the 5 egg yolks, 1/4
cup of the sugar, and the melted butter until light, about 1 minute.
Whisk in the vanilla. With a spoon, stir in about half of the dry
ingredients.

4. In a large, deep bowl combine the egg whites and salt; with an
electric mixer, beat until soft peaks just begin to form. Gradually
beat in the remaining 1/2 cup sugar, beating just until stiff, glossy
peaks form.

5. Fold about one-fourth (or a large spoonful) of the egg whites into
the egg yolk mixture to lighten. Turn this mixture into the bowl of
egg whites and partially fold together. Sift the remaining dry
ingredients over the top and quickly and gently but thoroughly fold
together until no streaks remain. Quickly spread in the prepared pan
and bake 10 to 12 minutes, just until the center top springs back
when lightly touched.

6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen
towel. Invert the cake onto it and peel off the paper (if it has
stuck or is stubborn, lightly brush the paper with water before
peeling off). With a long, sharp knife or a serrated knife, trim away
about 1/2 inch from each edge. Start along one long side, roll up,
jelly roll fashion. Wrap in the towel and let cool to room
temperature.

7. While roll cools, prepare the coffee cream. In a medium-sized
saucepan over low heat, scald the milk until tiny bubbles appear
around the edges of the surface. Place 1 tablespoon cold water in a
cup and sprinkle the gelatin over it. Let soften until needed.

8. In a medium-sized bowl stir together the sugar, flour, and salt.
Gradually whisk in the scalded milk. Place in a heavy medium-sized
saucepan over moderately low heat and, stirring constantly, cook
until the mixture thickens and comes to a simmer. Whisk in the egg
yolks and continue cooking and stirring until the mixture comes to a
boil. Remove from the heat and stir in the coffee powder and
dissolved gelatin until smooth; stir in the vanilla. Turn into a
shallow bowl, cover with plastic wrap or waxed paper placed directly
on the surface, and cool just to room temperature.

9. Assemble the roll. Using chilled bowl and beaters, whip the cream
until stiff. Give the coffee cream filling a good stir and fold in
about one-fourth of the whipped cream to lighten. Turn the lightened
coffee filling into the whipped cream and fold together.

10. Carefully unroll the chocolate cake onto a board. Spread all of
the coffee cream over it, making it thicker along the side where you
will begin to reroll and leaving about 1 inch uncoated along the
other long side. Reroll the chocolate cake to enclose the filling.
Leave it on the board, seam side down, cover, and chill until set, at
least 4 hours or overnight. Trim the ends and cut into slices. Serve
cold.

From: Jim Fobel's Old-Fashioned Baking Book