CHOCOLATE JELLY ROLL
Make and share this Chocolate Jelly Roll recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 22m
Yield 1 Jelly Roll, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Grease 15 1/2" X 10 1/2" X 1" pan.
- Line bottom with wax paper.
- in small bowl, combine flour, cocoa, baking powder and salt.
- Set aside.
- In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
- Beat in flour& oil mix.
- Spread in prepared pan.
- Bake 10-12 min til brown.
- Sprinkle towel with conf.
- sugar.
- Immediately invert cake onto towel.
- Gently peel off wax paper.
- Roll warm cake with towel inside.
- Place seam side down on wire rack.
- Cool.
- Unroll cake.
- Spread filling within 1/2" of edges.
- Roll up.
- Wrap tight in foil.
- Freeze 2 hours.
Nutrition Facts : Calories 598.6, Fat 45.5, SaturatedFat 26.3, Cholesterol 115.2, Sodium 149.3, Carbohydrate 55, Fiber 9.5, Sugar 15.7, Protein 12
CHOCOLATE JELLY ROLL
A friend gave this recipe to my a long time ago and I have really enjoyed making it. You can always make it in advance and store in the freezer without filling. When you want to serve it, take it out and fill with your favorite filling, like ice cream.
Provided by Shar-on
Categories Dessert
Time 37m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a large cookie sheet with lining it with wax paper.
- Mix together sugar, whole eggs and water.
- Beat in remaining ingredients.
- Pour into prepared cookie sheet and bake at 375 degF for 12-15 minutes.
- Remove from oven and turn out onto a clean, moist teatowel springled with icing sugar.
- Quickly remove the wax paper and trim off crisp edges.
- While still warm, roll cake into tea towel into a roll, rolling the towel with the cake.
- When cool, unroll the cake carefully and spread with jelly, or ice cream or your favorite filling. Roll up again. If using ice cream, store in the freezer until ready to serve. Slice into serving pieces.
Nutrition Facts : Calories 197.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 145.6, Carbohydrate 40.2, Fiber 0.8, Sugar 25.1, Protein 4.3
A GOOEY, DECADENT CHOCOLATE CAKE
Provided by Tyler Florence
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
- Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
- With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
- In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
DECADENT CHOCOLATE JELLY ROLL
Make and share this Decadent Chocolate Jelly Roll recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 23m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Spray a jelly roll pan with Pam.
- Line it with wax paper and again spray with Pam.
- Set aside.
- In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
- Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
- Sift in the flour, cocoa, baking powder and salt.
- Beat on low until all is incorporated into the egg mixture, but do not over beat.
- Pour the batter into the prepared pan.
- Spread so that it is level and even.
- Bake for 13 minutes and check with a toothpick for doneness.
- While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
- Remove cake from the oven and invert carefully onto tea towel.
- Gently remove the wax paper.
- From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
- To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
- Unroll the cake.
- First spread with a layer of hazel nut spread, then with the whipped cream mixture.
- Roll up again without the towel and refrigerate.
Nutrition Facts : Calories 194, Fat 9.4, SaturatedFat 5.1, Cholesterol 97.7, Sodium 74.3, Carbohydrate 23.8, Fiber 0.9, Sugar 15.2, Protein 4
JELLY ROLL
A light dessert and soooo easy! * I have also tried sifting confectionery sugar on a dry tea towel( not terry cloth) and turning the cake out on that. (Remove waxed paper carefully. Then try to roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or two then unroll and and let rest for a bit before you spread with jelly/jam . Re-roll. This seems to help keep the roll from tearing so easily.
Provided by Aroostook
Categories Dessert
Time 35m
Yield 1 jellyroll, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
- Fit with waxed paper and spray with cooking Pam again.
- Whip eggs, sugar, vanilla and water until light.
- Mix in dry ingredients.
- Pour thin batter unto sheet.
- Bake until sponge is golden and springs to the touch.
- Turn out on cloth wrung in cold water.
- Remove waxed paper.
- Spread with jam/jelly.
- Using the cloth as an aid, roll up the cake into a roll and trim the ends.
- Place on platter.
- Sprinkle with confectioner sugar.
- Serve warm or cold. Enjoy! =).
Nutrition Facts : Calories 184.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 69.8, Sodium 106.4, Carbohydrate 37.4, Fiber 0.4, Sugar 25.2, Protein 4
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