Chocolate Mousse Cake Roll
(Source: Hershey's)
Chocolate Cake
1/4 cup powdered sugar
4 eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
1 teaspoon Additional powdered sugar
Prepare chocolate mousse filling (recipe below). Chill 6
to 8 hours or overnight.
Heat oven to 375°F. Line 15 1/2 x 10 1/2 x 1 inch jelly-roll
pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with
1/4 cup powdered sugar. Beat egg whites in large bowl until soft peaks form;
gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat
egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes.
Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional
minutes. Stir together flour, cocoa, baking powder, baking soda and salt; add
to egg yolk mixture alternately with water, beating on low speed just until
batter is smooth. Gradually fold chocolate mixture into beaten egg whites until
well blended. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or
until top springs back when touched lightly in center. Immediately loosen cake
from edges of pan; invert onto prepared towel. Carefully peel off foil.
Immediately roll cake and towel together starting from narrow end; place on
wire rack to cool completely. Carefully unroll cake; remove towel. Gently stir
filling until of spreading consistency. Spread cake with filling; reroll cake. Refrigerate
several hours. Sift powdered sugar over top just before serving. Cover;
refrigerate leftover cake roll. Makes 18 servings.
Chocolate Mousse
Filling
1/4 cup sugar
1 teaspoon unflavored gelatin
1/2 cup milk
1 cup Semi-Sweet Chocolate Chips
2 teaspoons vanilla extract
1 cup (1/2 pt.) cold whipping cream
Stir together sugar and gelatin in small saucepan; stir
in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring
constantly, until mixture just begins to boil. Remove from heat. Immediately
add chocolate chips; stir until melted. Stir in vanilla; cool to room
temperature. Beat whipping cream in small bowl until stiff. Gradually add
chocolate mixture, folding gently just until blended. Cover; refrigerate until
ready to use. About 3 cups filling.
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