Chocolate Roll Ups Recipes

Steps:

• Tip the chocolate and butter into a medium heatproof bowl and melt over a pan of barely simmering water, taking care not to allow the bottom of the bowl to touch the water. Once the chocolate mixture is melted and smooth, add the rum, cocoa powder and orange zest and mix. Remove from the heat and use a rubber spatula to fold in the biscotti, cherries, apricots, pistachios and almonds until thoroughly combined.
• Transfer the mixture to a piece of parchment and roll into a log about 7 inches long and 2 inches in diameter; make sure the log is tightly rolled by twisting both ends of the parchment. Refrigerate for at least 2 hours to chill.
• Spread the confectioners' sugar on a plate. Remove the paper from the log and roll it in the confectioners' sugar, brushing off any excess. Allow the log to sit at room temperature for about 15 minutes. Using a serrated knife, cut the log into 1/2-inch slices
• Or, if you are aren't eating it immediately, store the log in the fridge. If you are gifting it, wrap it in parchment.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.

Steps:

• In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
• Mix well; set aside.
• In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
• In a smaller bowl, using clean beaters, beat whites on high until foamy.
• Gradually add 1/2 cup sugar; beat til stiff but not dry.
• Fold 1/3 egg whites into egg yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
• Poor batter in pan, smooth top.
• Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
• Dust a clean tea cloth with remaining sugar.
• Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
• Starting with a long side, tightly roll up cake with cloth.
• Transfer seamside down, to a wire rack to cool.
• Unroll cake; remove cloth.
• Spread cool whip and re-roll cake.
• Place seamside down on a plate and dust with confectionery sugar before serving.
• I add some chopped chocolate bits to the cool whip sometimes for a change.

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, combine the chocolate chips and shortening over low heat, stirring constantly until the mixture is melted and smooth.
• Remove from the heat and stir in the almond extract. Unroll the crescent roll dough and separate into 8 triangles.
• Spread the chocolate evenly over each triangle and sprinkle with the sliced almonds. Cut each triagle in half and roll up, starting at the wide end. Place the rolls on a cookie sheet and bake for 12 to 15 minutes, or until golden. Sprinkle with the confectioners' sugar and serve.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.