Chocolate cake roll:
- 5 large eggs
- 1 cup plus 1 1/2 tablespoons granulated sugar
- 1 cup sifted cake flour
- 1 1/2 tablespoons sifted un-sweetened alkalized cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons unsalted butter,melted
Whipped cream filling:
- 3 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
Chocolate glaze:
- 10 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
cake roll:
Position a rack in the center of the oven and preheat to 350'F.
Line an 11" x 17" jelly roll pan with parchment paper; set aside.
Place the eggs and granulated sugar in the top of a double boiler set over hot, not simmering, water.
Using a whisk beat the mixture until it is warm and registers approximately 130 F on an instant read thermometer.
Remove the mixture from the heat and place in a 4 1/2 quart bowl of a electric mixer with the wire whip attachment.
Whip on high speed until almost triple in volume, about 5 minutes. 4. Remove the mixture from the mixer and lightly fold in the flour and cocoa.
Carefully blend in the vanilla extract.
Slowly add the melted butter, pouring it in a thin stream, and blend until incorporated.
Spread the batter evenly onto the jelly roll pan using an offset spatula and bake in the oven for 8 to 10 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for 10 minutes.
Invert the cake onto a large cutting board and remove the pan.
Let the cake cool completely.
Whipped cream filling:
In a chilled medium bowl, using a handheld electric mixer set at medium speed, beat the cream, sugar and vanilla together until stiff peaks form.
Place in refrigerator.
Chocolate glaze covering:
Place the chocolate in a medium bowl.
Bring the cream to a boil in a medium saucepan.
Remove the cream from the heat and pour over the chocolate.
Let sit 1 minute and whisk gently until smooth.
Assemble the cakes rolls:
Cut the cooled cake in half lengthwise.
Using an offset metal spatula, spread half of the chilled whipped cream filling in an even layer over one of the strips.
Using the parchment paper as your guide, starting at the long side, roll the cake into a tight cylinder.
Wrap the roll in a piece of aluminum foil.
Twist the ends of the foil to secure the shape of the roll.
Repeat with the other cake half.
Refrigerate for 1 hour
Remove the rolls from the refrigerator and remove the paper.
Trim the ends and slice into three 4-inch pieces.
Place the pieces on a wire rack set over a baking sheet,
seam side down,and pour chocolate glaze over the rolls to cover them completely.
The rolls are ready to eat when the chocolate glaze has set, about 1 hour.
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