Thursday, May 27, 2010

Chocolate Cream Roll
This flourless recipe and technique is from the Scharffen Berger website.


6 large eggs, separated
1 cup sugar
¼ cup Scharffen Berger Natural Cocoa Powder
1 teaspoon vanilla
Pinch of cream of tartar
For the Filling

2 cups heavy whipping cream
3 tablespoons confectioner’s sugar
2 tablespoons Scharffen Berger Natural Cocoa Powder

Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. Grease the parchment paper and dust with a combination of cocoa powder and powdered sugar.

Separate the egg whites from the yolks. In an electric mixer with wire whisk attachment, beat the yolks with ½ cup sugar until very light and fluffy. Add vanilla and beat until well incorporated. Sift the cocoa onto the egg yolk mixture and carefully fold in.

In a separate bowl, very clean and dry, with wire whisk attachment, beat the egg whites until frothy. Add a pinch of cream of tartar. Slowly add the remaining ½ cup sugar and continue beating until stiff glossy peaks.

Fold the egg whites into the cocoa/yolk mixture. Pour into the prepared pan and smooth the top. Bake for 30 minutes or until a cake tester comes out clean.

While the cake is baking, prepare a clean towel for rolling the cake. Sprinkle the towel with a mixture of cocoa powder and confectioner’s sugar. When you remove the cake from the oven, if the cake has not separated from the sides of the pan, use a sharp knife around the edges of the pan to help release it. Immediately after you remove the pan from the oven, cover the top of the cake with the prepared towel, cocoa powder side down. Invert the pan. The cake should disengage from the pan. Carefully remove the parchment paper.

Tuck the towel over the long edge of the cake and roll it into a jelly roll form. Let it sit to cool.

Whip the 2 cups of heavy cream in a bowl of an electric mixer with a wire whisk attachment. Slowly add the confectioner’s sugar and the cocoa powder. Continue whipping until the cream mixture stiffens. Be careful to not overwhip.

When the cake roll is cool, unroll it. Spread 2/3 of the whipped cream mixture over the cake roll, leaving 1 inch along all the edges. Using the towel as a guide, re-roll the cake with the filling. Use the remaining whipped cream mixture to cover the top of the cake.

Chill until ready to serve. Cut the log into slices.