With this Chocolate Roulade, they?ll be asking for seconds. The Chocolate Whipping with Frangelico is a cool pastry technique but you do have to make it the day ahead because it needs to set. The recipe makes extra because you?ll be eating it like a bowl of ice cream!
ingredients
Cake
Chocolate Whipping Cream with
directions
Preheat oven to 375 degrees F. Line a medium size baking sheet with parchment paper (should be medium size because batter should be about 1-inch thick before it bakes.)
In a medium mixing bowl combine sugar and egg yolks and whisk over double boiler until warm. Beat with an electric mixer (preferably fitted with a whip attachment) until pale and doubled in bulk and cooled.
Meanwhile, in a small saucepan, heat milk and butter. Reserve.
Sift together the flour and baking powder and salt onto a piece of parchment paper.
Whip egg whites in another clean bowl (preferably stainless steel or copper) until light peaks hold.
Add egg whites alternately with flour into egg mixture, gently folding until well blended. Fold in warm milk mixture, again, gently until just blended.
Pour and scrape batter to prepared baking sheet. Gently smooth with spatula until batter is evenly spread across baking sheet, especially into the corners.
Bake 6 to 9 minutes until golden and cake has just set. Remove and immediately run a knife around pan to loosen cake. Dust a clean, smooth tea towel generously with icing sugar and flip warm cake immediately onto surface of towel. Roll cake with long side horizontal, into a tight roll, leaving towel in place. Set aside to cool completely until ready to fill.
To finish the cake, unroll cake and spread about ¾ of the whipped chocolate whipping cream evenly over the cake, spreading it 1-inch from the edge. Roll cake, long side horizontal. Dust with cocoa powder. Slice cake and serve with more of the chocolate whipping cream.
Add cream, milk and sugar to a medium saucepan. Bring to a boil and remove from heat. Stir in the chopped chocolate. Stir in the vanilla. Stir until chocolate is completely melted. Let cool to room temperature. Chill in refrigerator for 12 hours prior to whipping. The chocolate and cream need to set up in order to whip. Store for up to 5 to 7 days refrigerated.
When needed whip the chilled set chocolate whipping cream, as you would whip whipping cream. Add the chocolate cream mixture, frangelico and vanilla to the bowl of a stand mixer fitted with a whip attachment (or alternatively with electric beaters). Beat on high speed until whipped, about 1 to 3 minutes.