I still haven't decided what dessert to prepare for Easter. We really don't do much at home, we like to take it as a day to rest, eat light, because all the habichuelas con dulce we ate throughout Lent could only be justified if we eat light. While I decide what is going to be my Easter dessert, I decided to baked this chocolate roll to satisfy the afternoon craving for sweets. I call it roll since no jelly was used this time, but this is a Jelly roll recipe also known as Swiss roll and brazo gitano. On this occasion, I added a hint of cardamom to my chocolate craving buster to add an exotic taste. Speaking of cardamom, I'm looking for a good recipe for chicken with this spice, if you have an interesting recipe please send it to me by email or share it on mariscakesblog facebook page.
This is the perfect flour less and butter less chocolate roll that's very easy to prepare. I am sure you'll want to bake this soon. Have a blessed rest of the week and enjoy the celebration of God's gift of love, salvation through Jesus Christ.
What do have planned to make for this Easter? Do you have any traditional dessert you do year after year?
The delicious part begins...
Melting chocolate at 70%. You could use chocolate chips if that what you have at hand.
The process is pretty easy.
After the roll is baked, cover with wax paper and a damp towel.
Next my favorite part, the filling :) There you have a simple yet delicious dessert.
8 ounces semisweet chocolate (½ pound = 227 g)
3 Tablespoons strong coffee
2 Tablespoons water (15 ml)
7 eggs, separated
1 cup granulated sugar sifted
2 Tablespoons cocoa
¼ teaspoon cardamom (optional)
¼ teaspoon salt
Filling and Decoration:
1 cup of chocolate frosting o ganache (optional)
1 ½ cups whipping cream + 3 Tablespoons of sugar
Confectioner‘s sugar, for dusting
1. Line a 15x 10-inch jelly roll pan with wax paper and grease. In a heat proof bowl combine the chocolate, water and coffee, set over simmering water until chocolate is melted and set aside until slightly cooled.
2. Pre-heat the oven to 350˚F (175˚C). With an electric mixer, beat the egg yolks, sugar and cocoa until it is pale in color and has doubled in amount. Stir in slowly the melted chocolate; reserve.
3. In another bowl, beat the egg whites and salt until soft peaks. Fold a third of egg whites into the yolk mixture, and then carefully fold in the rest of the egg whites. Pour the batter into the pan and spread evenly with a spatula. Bake for 15 minutes or until toothpick inserted in the middle of cake comes out clean. Remove from the oven, cover with wax paper and top with a damp cloth. Let stand for 2 hours.
4. Whip the cream until stiff peaks are formed and set aside. Loosen the cake, and then invert onto a sheet of wax paper that has been dusted with confectioner’s sugar. Carefully peel off the lining paper, spread with an even layer of chocolate frosting and whipped cream. Carefully roll up the cake with the help of the sugared wax paper. Chill before serving. Dust with confectioner’s sugar for garnish. Enjoy!
a) The more filling you use, the wider the roll would be, and will also be a little difficult to roll.
b) Use any filling to satisfy your taste. Other favorite fillings to use on this roll are: strawberry Jam and dulce de leche.
Leer y guardar esta receta en español: Rollo de Chocolate.
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If this is so, then the Lord knows how to rescue the godly from trials and to hold the unrighteous for punishment on the day of judgment. ~ 2 Peter 2:9.