Chocolate roll with charlotte russe filling

Yield: 8 Servings

Measure Ingredient
6 \N Eggs; separated
¾ cup Sugar; divided
⅓ cup Unsweetened cocoa; divided
1 teaspoon Vanilla extract
½ teaspoon Almond extract
\N \N Powdered sugar
1½ cup Whipping cream
1 cup Powdered sugar; sifted
1 \N Envelope unflavored gelatin
½ cup Cold water
2 tablespoons Dark rum
1 ounce Unsweetened baking chocolate; at room temperature



FILLING: In medium bowl, combine cream and sugar. Refrigerate covered until well chilled (about 1 hour). Sprinkle gelatin over water and let stand 5 minutes to soften. Place over hot water and stir to dissolve. Let stand at room temperature about 30 minutes to cool. Stir in rum. On high speed, beat cream mixture until stiff. At medium speed, gradually add gelatin mixture.

Continue beating until well combined. Refrigerate until firm (about 30 minutes). When ready to use, beat on high until smooth and of spreading consistency.

CAKE: Put yolks in small bowl and whites in large bowl. Bring whites to room temperature (about 1 hour). Preheat oven to 375F. Lightly grease bottom of a jelly roll pan (15½ by 10 ½ by 1 inch) and line with waxed paper. Beat whites on high until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form. Mixture should be shiny and moist. Beat yolks on high with rest of sugar until thick and lemon colored (about 5 minutes).

On low speed, beat in cocoa and extracts just until combined. With wire whisk or rubber spatula, gently fold yolks into whites until just combined.

Turn into pan and spread evenly. Bake 12 to 14 minutes until surface springs back when gently pressed with a finger. Sift powdered sugar in a 15 x 10 rectangle on a towel. Turn cake onto towel and peel off waxed paper.

Trim edges with sharp knife. Carefully roll cake up in towel lengthwise like a jelly roll. (Cake will crack slightly.) Place seam side down on wire rack until cool (about 30 minutes). Gently unroll cake and remove towel.

Spread cake with ¾ of the filling and reroll. Place seam side down on a serving plate. Spread top and sides with rest of filling. Refrigerate one hour or until ready to serve. Just before serving, use a potato peeler to make chocolate curls. Sprinkle over top of cake.

NOTES : I surprised my first husband with this for his 19th birthday in 1974. His reaction: "Wow, a giant devil dog!" Recipe by: McCall's Cookbook Collection - Dessert Discoveries Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998

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