Even though it didn’t turn out beautifully, the Easter chocolate roll I made was very good, and several of you wanted the recipe, so here it is, with another photo from my FIL.

Chocolate Pudding Roll

1/3 cup cake flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
4 egg yolks
1/2 tsp. vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
One package instant chocolate pudding (you’ll need 2 cups milk to make the pudding)

 

Combine flour, cocoa, baking powder and baking soda. Set aside. In a mixing bowl, beat egg yolks and vanilla for 5 minutes until thick and lemon-colored. Gradually add the 1/2 cup sugar, beating on high till sugar is dissolved.

Wash the beaters, then, in another bowl (or, in my case, I have one bowl for my mixer so I had to transfer the egg yolks to another container, wash the bowl and start over) beat egg whites on medium speed till soft peaks form and tips curl. Gradually add 1/2 cup sugar, beating till stiff peaks form (stand up straight). This always takes longer than you think it will. Don’t even try this recipe if it’s humid out. Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture and gently fold until combined.

Spread batter into a greased and floured jelly roll pan. I use a cookie sheet with edges. Bake at 375 degrees for 12-15 minutes, or till cake springs back when touched in the center.

As soon as you take the cake from the oven, loosen edges with a butter knife. Prepare a clean kitchen towel (of the flour-sack, not the terry variety) on the counter with a sprinking of powdered sugar, and, if you’re feeling adventurous, powdered sugar mixed with cocoa. Turn the cake onto the towel. Do this quickly. Don’t freak out. It will be fine.

Roll up the towel with the cake inside, starting on a short end. Put the cake on a rack and let it cool completely. Meanwhile, make your chocolate pudding. If you make instant, it won’t need to cool, obviously. If you’re hard core, and make cook and serve pudding, it will, at least, need to be room temperature. Unroll the cake and spread the pudding, staying about a quarter of an inch from the edges. Roll that baby up!

You can stop there, but I didn’t. I covered it with a Chocolate Glaze. I was supposed to use half of the glaze but I wasn’t paying attention and made the whole recipe. So here’s the whole recipe. Halve it if you like.

Chocolate Glaze
4 squares semisweet chocolate
3 tablespoons butter
1 1/2 cups sifted powdered sugar

In a small saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; stir in powdered sugar and enough hot water to make it a glaze-like consistency. Spoon over cake.

Chill the whole mess or sit down and eat it right away. Enjoy!

This entry was posted on Saturday, April 19th, 2008 at 12:18 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.