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Receta Chocolate Roll With Cappuccino Cream
by Global Cookbook

Chocolate Roll With Cappuccino Cream
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Ingredientes

  • 7 ounce semisweet chocolate minced
  • 6 lrg Large eggs separated
  • 2/3 c. sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 tsp unflavored gelatin
  • 1 c. well-chilled heavy cream
  • 2 Tbsp. instant espresso pwdr
  • 1/8 tsp cinnamon
  • 1/4 c. confectioners' sugar
  • 1 1/2 Tbsp. unsweetened cocoa pwdr
  • 1 1/2 Tbsp. confectioners' sugar
  • 1/3 c. well-chilled heavy cream
  • 2 tsp instant espresso pwdr a healthy pinch of cinnamon
  • 1 Tbsp. confectioners' sugar
  • 5 x chocolate coffee beans (available at specialty foods shops) if you like

Direcciones

  1. Make the cake:Line a lightly greased 15- by 10 1/2-inch jelly-roll pan with foil and grease the foil. Line the foil with wax paper and grease the paper. In the top of a double boiler set over barely simmering water heat the chocolate with 1/4 c. water, stirring till the mix is smooth, and let the mix cold for 10 min. In a large bowl with an electric mixer beat the egg yolks with 1/3 c. of the sugar for 5 min, or possibly till
  2. the mix is thick and pale and ribbons when the beaters are lifted, and beat in the chocolate mix and the vanilla. In another large bowl beat
  3. the egg whites with the salt till they are frothy, add in the cream of tartar, and beat the whites till they hold soft peaks. Add in the remaining
  4. 1/3 c. sugar, a little at a time, and beat the whites till they just hold stiff peaks. Stir one fourth of the whites into the chocolate mix and mix in the remaining whites gently but thoroughly. Pour the batter into the prepared pan and spread it proportionately with a metal spatula.
  5. Bake the cake in the middle of a preheated 350F. oven for 12 to 15 min, or possibly till it is puffed and just set. Let the cake cold completely
  6. in the pan on a rack. (The cake will be puffed when it comes out of the oven but will sink as it cools.)
  7. Make the filling:In a small saucepan sprinkle the gelatin over 2 Tbsp. cool water and let it soften for 5 min. Heat the mix over moderately low heat, stirring, till the gelatin is dissolved, and let it cold for 5 min.
  8. In a bowl combine the cream, the espresso pwdr, and the cinnamon and beat the mix till it holds soft peaks. Add in the confectioners' sugar,
  9. sifted, and the gelatin mix, beat the mix till it holds stiff peaks, and refrigeratethe filling, covered, for 10 min.
  10. In a small bowl stir together the cocoa pwdr and the confectioners' sugar and sift about half of the mix proportionately over the cake. Cover the cake with a sheet of wax paper, invert a baking sheet over the paper, and invert the cake onto the baking sheet. Peel off the foil and wax paper carefully and mound the filling lengthwise down the center, leaving a 1-inch border at each end. With a long side facing you and using the wax paper as an aid, roll up the cake jelly-roll fashion, keeping it wrapped in the wax paper. (The cake will crack but it will still hold together.)
  11. Refrigeratethe cake, wrapped in the wax paper, on the baking sheet for at least
  12. 1 hour and up to 2 hrs. Transfer the cake to a platter, remove the wax paper, and trim the ends on the diagonal. The chocolate roll can be prepared up to this point 1 day in advance and kept covered loosely and chilled. Sift the remaining cocoa mix over the cake.
  13. Make the garnish:In a chilled small bowl beat the cream with the espresso pwdr, the cinnamon, and the confectioners' sugar, sifted, till it just holds stiff peaks, transfer the mix to a pastry bag fitted with a small flute tip, and pipe it decoratively on and around the cake roll. Garnish the roll with the chocolate coffee beans.