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4.12.11

COCOA ROLL


Jim used to come home from work and the funny thing was it always took him too long to come inside. What is that man doing out there I wondered? Then one day I went out to see. He was finishing a chocolate bar and was heading for the trashcan with the wrappers. So what else is there to make for a chocoholic’s birthday? Happy Birthday Darling!

6 eggs separated
3/4 cup sugar
1/2 cup cocoa
2 Tbsp cake flour
1 batch of cocoa buttercream

• Preheat oven to 350F
• Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl, beat the egg yolks and sugar until thick and lemon coloured.
• In a small bowl, sift together cocoa and flour. Whisk it to combine.
• Stir half of the cocoa flour mixture into the yolks and set aside.
• With clean beaters beat the egg whites until stiff peaks form.
• Gently fold about a third of the stiff egg whites into the yolk mixture.
• Add the remaining cocoa-flour mixture and gently fold into the batter.
• Gradually fold in the remaining egg whites. Be careful not to crush them.
• Spray the parchment lined cookie sheet with cooking spray.
• Pour the batter on the cookie sheet.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Carefully invert cake over a clean kitchen towel and peel away parchment paper.
• Using towel to guide, roll up from the short side and leave to cool.
• Carefully unroll cake.
• With serrated knife, trim short ends of cake.
• Spread with cocoa buttercream.
• Re-roll the cake and place, seam-side down on a platter.
• Cover with a thin layer of the buttercream.
• Place in the fridge to firm up.
• Spread the top with the remaining buttercream.
• Chill the cake.
• Half an hour before serving move cake to the counter and cut into slices.

4 comments:

  1. Zsuzsa, it looks exactly like the French "bûche de Noël" (Christmas log), traditionally served for Christmas. Yours looks very rich in cocoa, soft and I can imagine very well a thick slice of it on my plate :-)
    Happy birthday to your husband! He is lucky to have such a wonderful wife. (The chocolate story is hilarious! I suppose it's not such a bad addiction ;-) )

    ReplyDelete
  2. Fatörzs in Hungarian. Yes, I noticed it too after I raked the “glaze” on the top. [on the top its not the icing] I made this so-called glaze from a Baker’s Chocolate cookbook would you believe it, but I think it was a frosting. Plus the recipe didn't work, it was so stiff and I had to add copious amounts of liquid to it. We really liked it in the end, and I will want to experiment with it again, but before I can post it I will have to measure out the changes.

    My better half always has a stash of chocolate somewhere; we sometimes raid it with granddaughter. For sure weakness for chocolate is not so bad, especially since he never puts on extra weight.

    ReplyDelete
  3. Well, Zsuzsa, it's done. I made the cocoa roll. I probably overbaked by a lot (is almost 30 minutes too long) as the cake was pulling away from the sides and cracked as I was rolling it but trying to touch the top and see if it sprang back ... well, I really couldn't judge it. I kept hearing the crackling sounds which seemed to be the bubbles bursting.

    After unrolling it and seeing all the creases, I didn't bother trimming off the edges. Plus, as I was spreading the buttercream in the middle, I had no idea how much to leave for the top. A lot of the buttercream seemed to get into the creases and it wasn't very thick.

    After I rolled it up, I filled in some of the cracks on the ends with buttercream and did a thin crumb coat and now have about 1 cup left for making the outside pretty. It's sitting in the fridge firming up though I'm very impatient to go downstairs and finish it and then cut a slice.

    The buttercream tasted pretty good ... it should help hide some of the imperfections. :)

    ReplyDelete
  4. This is a light, spongy cake. There could be cracks if the cake is overbaked or if it's rolled up too tight. Creases will show inside but these shouldn't effect the cake's appearance.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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