Chocolate Cake Rolls
Rich chocolate cake rolls are an easy yet impressive dessert for any occasion!
Equipment
- 4 squars of parchment paper (approximately 14-inches (about 36 cm) per side)
Ingredients
Inside Layer
- 10.5 ounces ground walnuts substitute with hazelnuts or almonds
- 10.5 ounces baking chocolate finely grated
- 10.5 ounces confectioner's sugar
- 6 tablespoons milk
- .5-1 teaspoon rum or vanilla extract adjust to taste, or avoid, substitute with sweet liqueurs
Inside Layer
- 4 egg yolks
- 7 ounces confectioner's sugar, plus a little more
- 1-2 tablespoons butter
Instructions
Outside Layer
- In a large bowl, combine walnuts, chocolate, and confectioner's sugar. Whisk until integrated. Add vanilla extract and milk. Take over with your hands, and knead vigorously for 3-4 minutes, or until you get a congealed, semi-hard, thick mixture resembling wet sand in texture.
- Divide into four equal parts. Work each into a smaller rectangle, the thickness of 2-3 fingers. Set aside.
Outside Layer
- Make a water boiler by filling a smaller pot ⅔ with water and bringing it to a rolling boil. Reduce temperature to low, or medium. Place a stainless steel bowl (or a smaller pot) into the large one making sure it's halfway in.
- Add yolks and sugar to the smaller pot, and mix with a hand mixer until egg yolks become light yellow, or about 5 minutes. Hold the pot with the other hand the best you can, making sure: 1. you're mixing everything, and 2. you're being careful not to flip the pots over and burn yourself. (This part is crucial as you're processing the egg yolks.)
- Add butter to the pot, and continue mixing. Once the mixture is completely smooth (3-4 minutes), remove off heat.
Combine
- Take one sheet of parchment paper onto your working area, and sprinkle it with confectioner's sugar. Then take one chocolate layer and spread it out into a rectangle with a rolling pin until it's the thickness of a finger (approximately). Take ¼ of the yellow layer and spread over the top evenly. Roll the cake in starting with the longer end.
- Cover in baking paper and leave in the fridge or freezer depending on when you plan to consume it. (Let it stiffen for at least 3-4 hours before serving, preferably overnight.) Repeat the steps for the remaining 3 rolls.
Handling
- Serve: Take out of the fridge then cut into 1-inch pieces just before serving. Enjoy chocolate cake rolls with a beverage of choice.Store: Keep chocolate cake rolls in an airtight container in the fridge for 3-4 days.Freeze: Chocolate cake rolls are great for freezing. Keep them in an airtight bag or container for up to 2 weeks in the freezer. Transfer to the fridge a couple of hours before you plan to consume them.
Video
Notes
- Nutritional Information
Nutrition
Calories: 276kcalCarbohydrates: 36.8gProtein: 3.67gFat: 13.06gSaturated Fat: 7.483gPolyunsaturated Fat: 0.951gMonounsaturated Fat: 3.987gCholesterol: 51mgSodium: 21mgPotassium: 172mgFiber: 3.1gSugar: 30.86gVitamin A: 115IUCalcium: 32mgIron: 3.4mg
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