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Friday, June 20, 2008

*chocolate Cake Roll With Hard Chocolate Glaze*

Hello everyone! I decided on this cake today, because its fun to make something that looks as if you are a professional, or maybe they will think you bought it at a bakery. Then you get to tell them you made it. I have already been looking for a recipe for tomorrow. I'm undecided still. I think it will be another dessert for the diabetics. After all it's there turn. I try to alternate with the recipes, I'm only human. Sometimes I forget. Any way, here you go.


*chocolate Cake Roll With Hard Chocolate Glaze*

Servings:10

Tip: Instead of using the glaze, try sprinkling the roll with powdered sugar.

FOR THE CAKE:
1/3 Cup Cake Flour
1/3 Cup Unsweetened Cocoa Powder
2 Tbls. Corn Starch
¾ Tsp. Baking Soda
¾ Tsp. Baking Powder
¼ Tsp. Salt
4 Lg. Eggs, Separated
1 Cup Sugar, Divided

FOR THE FILLING:H
1 8 OZ. Container Whipped Cream Topping, Thawed

FOR THE GLAZE:
2 Tbls. Margarine, Or Shortening Melted
2 Tbls. Unsweetened Cocoa
2 Tbls. Water, Hot
1 Cup Powdered Sugar
½ Tsp. Vanilla Extract

TO MAKE THE CAKE:
Preheat oven at 350°F. Line a 15-x10-inch jelly roll pan with parchment paper. Grease and flour parchment paper lined pan. Tap out the excess flour. In a large bowl, mix together flour, cocoa powder, cornstarch, baking soda, baking powder,and salt. mix well and set aside.
In a separate bowl, with an electric mixer on medium speed, beat the egg yolks and ¼ cup of the sugar until fluffy. Set aside.
Using a small bowl and clean beaters, beat the egg whites on high until foamy. Slowly add a ½ cup of the sugar, beating until stiff peaks form. Fold 1/3 cup of the egg white mixture into the egg yolk mixture. Alternating, fold in remaining whites and flour mixture. Pour the batter in the jelly roll pan, smoothing the top. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
ROLLING AND FILLING THE CAKE:
Using a clean cloth, dust with remaining sugar. Turn the cake out onto the prepared cloth; Remove the parchment paper. Trim the edges of the cake. Starting with one of the long sides. Roll the cake up, with the cloth, tightly. Carefully transfer the cake, with the seam side down, to a cooling rack, to cool. Now, unroll the cake and remove the cloth. Spread the cake with the whipped topping within a ½ inch of the edge. Role the cake back up and set on the seam side.
FOR THE GLAZE:
Mix together melted margarine, cocoa, and hot water. Blend in the powdered sugar and vanilla. Glazing the cake roll: Start with the seam side and spread the glaze evenly and place carefully on a plate. Continue to spread the glaze on the remainder of cake. It should look like a giant Ho-Ho, decorate as you see fit. Slice and serve.

Per Serving: 258 Cal (44% from Fat, 5% from Protein, 51% from Carb); 5 g Protein; 17 g Tot Fat; 7 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 44 g Carb; 1 g Fiber; 37 g Sugar; 56 mg Calcium; 1 mg Iron; 533 mg Sodium; 139 mg Cholesterol.

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