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Receta Chocolate Coffee Cream Roll

by Global Cookbook

Ingredientes

2 Tbsp. Unsalted butter 5 lrg Large eggs, separated 1/2 c. All-purpose flour 3/4 c. Granulated sugar 1/3 c. Plus 2 tb unsweetened cocoa 1 tsp Vanilla extract 1/2 tsp Salt 1/2 tsp Baking pwdr Coffee Cream Filling 1 1/2 c. Lowfat milk

1/4 tsp Salt 1 Tbsp. Cool water 3 x Egg yolks 1 tsp Unflavored gelatin 2 Tbsp. Instant coffee pwdr 1/2 c. Granulated sugar 1 tsp Vanilla extract 1/4 c. All-purpose flour 1 c. Heavy cream

Direcciones

1. 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.
2. 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.
3. Prepare the chocolate roll. Heat the butter in a small pan and let it cold slightly. In a medium-sized bowl stir together the flour, 1/3 c. of the cocoa, and the baking pwdr.
4. In another medium-size bowl whisk together the 5 egg yolks, 1/4 c. of the sugar, and the melted butter till light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.
5. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat till soft peaks just begin to create. Gradually beat in the remaining 1/2 c. sugar, beating just till stiff, glossy peaks form.
6. Fold about one-fourth (or possibly a large spoonful) of the egg whites into the egg yolk mix to lighten. Turn this mix 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 till no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 min, just till the center top springs back when lightly touched.
7. Sift the remaining 2 Tbsp. of cocoa onto a clean kitchen towel.
8. Invert the cake onto it and peel off the paper (if it has stuck or possibly is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or possibly 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 cold to room temperature.
9. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the lowfat milk till tiny bubbles appear around the edges of the surface. Place 1 Tbsp. cool water in a c. and sprinkle the gelatin over it. Let soften till needed.
10. In a medium-sized bowl stir together the sugar, flour, and salt.
11. Gradually whisk in the scalded lowfat milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook till the mix thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring till the mix comes to a boil. Remove from the heat and stir in the coffee pwdr and dissolved gelatin till smooth; stir in the vanilla. Turn into a shallow bowl, cover with plastic wrap or possibly waxed paper placed directly on the surface, and cold just to room temperature.
12. Assemble the roll. Using chilled bowl and beaters, whip the cream till stiff. Give the coffee cream filling a good stir and mix in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.
13. 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.
14. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and refrigeratetill set, at least 4 hrs or possibly overnight.
15. Trim the ends and cut into slices. Serve cool.

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