Chocolate Jelly Roll with Charlotte Russe Filling
If you don't want to make the cake part from scratch; try my "angel food jelly roll" recipe- just add the cocoa and grated chocolate to the batter.
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- 6 large
- eggs at room temperature, separated
- 3/4 c
- granulated sugar
- 1/3 c
- bakers unsweetened cocoa
- 1 tsp
- vanilla extract
- 3/4 c
- sifted flour or cake flour will work also
- 1 1/4 tsp
- baking powder
- 1/2 tsp
- almond extract
- 1 1/2 c
- heavy cream
- 1 c
- sifted powdered sugar
- 1 pkg
- knox unflavored gelatin
- 1/2 c
- cold water
- 2 Tbsp
- dark rum
- chocolate curls
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.
With the same beater at high speed, beat egg yolks with rest of the sugar until thick lemon colored about 5 minutes.
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.
Beat at high speed, until smooth and of spreading consistency.
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.