Chocolate strawberry roll cake recipe
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 2 hours
Yield: 1 roll cake
a.. 1/2 cup (60 grams) all-purpose flour ( I used Pillsbury)
b.. 1/4 cup (20 grams) unsweetened cocoa powder ( I used Hershey's)
c.. 1 tsp baking powder
d.. 1 oz (28 grams) grated dark chocolate ( I used 99% scharffen berger
chocolate)
e.. 4 eggs
f.. 1/3 cup sugar
g.. 1 cup cold heavy cream
h.. 2 tbsp sugar
i.. 3/4 to 1 cup diced fresh strawberries
j.. powdered sugar
Instructions
1.. Heat the oven to 400F. Line a 15X11" jelly roll pan with parchment paper.
Grease the top with bakers spray. Set aside.
2.. In a mixing bowl add the eggs and the sugar. Start on low speed and
slowly increase to the highest speed and keep mixing for 3-4 minutes on high or
until the eggs thicken and are pale in color.
3.. With a spatula fold in the flour, cocoa, baking powder and grated
chocolate.
4.. Spread the batter evenly in the prepared baking pan and bake for 6-7
minutes.
5.. Turn off the oven and let the pan cool for 1 minute.
6.. In the meantime sprinkle powder sugar all over a clean tea towel.
7.. Invert cake onto the clean towel and gently remove the parchment paper.
Roll up the cake with towel starting from the short side.
8.. Cool completely.
9.. When the cake is cold, whip the heavy cream until soft peaks. Add the 2
tbsp of sugar and continue whipping until firm peaks.
10.. Unroll the cake. Spread the cream evenly all over the cake. Sprinkle
with the diced strawberries.
11.. Roll the cake again, this time without the towel. Chill in the
refrigerator for a couple of hours.
12.. When ready to serve, sprinkle some powder sugar on top and cut in thin
slices.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
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