A Rolled Chocolate Cake
Why have we abandoned the rolled-up cake? I gather that they used to be common fare and now you never see them.
This one is made from a chocolate souffle-like layer, baked in a jelly-roll pan. Without even cooling, it's sprinkled with cocoa, then spread with chocolate cream (whip a cup of cream with 3 T. cocoa, 1 t. vanilla, and 1/3 c. powdered sugar). Tightly rolled, wrapped in foil, then refrigerated: oh my.
23 comments:
Oh my indeed. That looks like something that would call to you from the fridge until it's all gone.
Delicious!
Oh yum!! My sis and I made one of these for Christmas last year. Oh it was so good and so much easier than I was expecting! Ours had chocolate bark on it. Yum! You can see it here:
http://3sistersofgrace.blogspot.com/2009/01/even-more-christmas.html
Now I'm craving chocolate!
Genevieve
We call these Swiss rolls. I have no idea why.
yes please x
I live in Switzerland, and there are lots of rolled cakes here. Maybe that's why they're called Swiss rolls...
going to try this this weekend, looks too good!
christina
why?
I think it's the rolling in a clean towel part. Finding a clean towel. That's the challenge.
Oh, yum! That looks scrumptious!
Looks perfect for groundhog day. Does it cast a chocolate shadow? :)
Wow!
That looks delicious.
A chocolate shadow - what a thought!
I've yet to attempt one of these, and everyone says they're easy to do.
Thank you! We have sister's class here on Thursday and I would really like to make this. Could you put up the cake recipe? Thanks!
yummy... We make a pumpkin roll that is very similar to this... but now I will be adventurous and try some new flavors!
Gulp! I almost had a meltdown right in front of my computer screen. That must be the yummiest looking chocolate cake I've ever seen!
Could you please share your recipe? That is the most delicious looking thing I've seen in a long time.
Oh my! When I was a new bride I tried to make a rolled cake and it was a disaster. But, I also barely knew how to boil water. It might be time to try again. That looks scrumptious.
Oh please, please post the recipe. How could that much chocolate all rolled up like a present be anything but perfect?
Here's a straightforward recipe for the cake:
http://www.marthastewart.com/recipe/chocolate-roulade
but just for the cake layer. And with this one it's not necessary to roll it up empty first, just go ahead and spread with the cream and then roll and chill.
That looks just *amazing!* I'm eager to give it a shot.
Anna, unfortunately I think in the US many people associate the rolled cake with Little Debbie or other pre-packaged snack; so they've lost their "culinary prestige". I'm with you though! I miss the sugary warmth and powdery sweetness of a jellyroll!
Your Friend in Christ,
Dawn
We used to make jelly rolls alot, but we always had a time of getting them to roll without cracking.
This cake looks amazing. I'm a chocolate fan.
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