Chocolate Jelly Roll With Charlotte Russe Filling Recipes

CHOCOLATE SWISS ROLL

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.

LUSCIOUS CHOCOLATE CHARLOTTE RUSSE

Steps:

• You will need an 8″ spring form pan, or you can make individual versions if you like. If you use a larger pan, you might want trim the lady fingers to the height of the pan as you will have a more shallow russe, or fill the gap with lots of fruits and whipped cream (greek yoghurt is healthier).
• Add the kirsch to 1/2 cup of water in a shallow dish. Quickly roll one lady finger at a time in the alcohol and then stand up against the wall of your springform pan(s) with the rounded side facing outwards. Break the fingers into smaller pieces to place in the bottom to make the base (see photo). prepping your pans
• Separate the eggs, placing the whites in a clean mixing bowl to whip, and the yolks in a small dish which will be added to the chocolate mixture.
• Dissolve the gelatin in 2 tablespoons of water.
• Heat the chocolate and milk in a double boiler (on place a large shallow metal bowl on top of pot with simmering water. Melt until smooth but carefully watch so you don't get the chocolate too hot as it will scorch.
• Using a wooden spoon, add the butter, one tablespoon at a time, blending until smooth after each addition. Next, add the egg yolks, one a time, blending well after each. Beat the mixture for several minutes with the wooden spoon until smooth and glossy. Add the gelatin and remove from the heat.
• Beat the egg whites in a clean metal bowl until stiff and then beat in the powdered sugar.
• Using a chilled large metal bowl, whip the chilled cream until it forms soft peaks.
• Fold the chocolate mixture into the whipped cream, and then fold in the egg whites. Work gently and quickly to ensure you don't lose too much volume.
• Pour the mousse into the prepared pans, ensuring it fills all the gaps.
• Cover with plastic wrap and place in your refrigerator over night.
• To serve, simply remove the plastic wrap.
• Decorate with berries, whipped cream (or greek yoghurt), shaved chocolate. For presentation you can tie a decorative ribbon around the base.

DECADENT CHOCOLATE JELLY ROLL

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.

CHOCOLATE JELLY ROLL

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.

CHOCOLATE JELLY ROLL

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.

CHOCOLATE JELLY ROLL WITH CHARLOTTE RUSSE FILLING

Steps:

• 1. CAKE: Separate egg yolks into small bowl and whites into large bowl of electric mixer. Preheat oven to 375^ Lightly grease bottom of a 15x10 x1 inch jelly roll pan; then line with waxed paper; on the bottom only not on the sides.
• 2. Beat egg whites at hight speed just until soft peaks form. Gradually beat in 1/4 cup of the sugar, beating until stiff peaks form. It should look shiny and moist. With the same beater at high speed, beat egg yolks with rest of the sugar until thick lemon colored about 5 minutes.
• 3. Turn to low speed and beat in cocoa and extracts just until combined. Add flour and baking powder. Gently fold yolk mixture into egg whites just until combined. Turn batter into prepared pan, spread out evenly. Bake for about 12 to 14 minutes, or just until surface springs back when gently pressed with finger.
• 4. On a clean towel(not terry cloth), sift powdered sugar onto towel. Turn out cake onto sugar, gently peel off waxed paper. With a sharp knife, trim edges. So cake rolls smoothly.Starting with long edge, roll up cake in towel, jelly-roll fashion.( Cake tends to crack slightly when rolled). Place seam side down on wire rack 30 minutes, or until cooled.
• 5. FILLING: In a medium bowl, combine cream and sugar. Refrigerate,covered ,1 hour, or until well chilled. While that is chilling, sprinkle gelatin over water in small bowl or measuring cup. Let stand 5 minutes to bloom(soften).Place over hot water; stir to dissolve. Cool for 30 minutes. The mixture should be liquid. Stir in the rum.
• 6. Remove cream mixture from refrigerator and Using portable electric mixer, at high speed, beat cream mixture until stiff. At medium speed now gradually add gelatin mixture; continue beating until well combined. Return to refrigerator until firm about 30 minutes. Beat at high speed, until smooth and of spreading consistency.
• 7. ASSEMBLY OF ROLL: Gently unroll cake and towel; remove the towel. Spread cake with 3/4 of the filling; reroll. Place, seam side down on serving tray. Spread top and sides with remaining filling. Chill for 1 hour,or until ready to serve. Just before serving garnish with chocolate curls.
• 8. ICE CREAM ,COOL WHIP FILLING, AND COCOA.