I've been dying to try this recipe ever since I lay my eyes on it, but I never found the right occasion to make it for. When I finally gave up on waiting for that special occasion I got to work in the kitchen. By the looks of the cake roll in the picture I thought making it would be very close to impossible and I bet you will be relieved to know that in fact it was not that difficult!
I have to admit that the first time I made this cake I made quite a mess, what with sifting the cocoa powder and dusting it on the roll, but never fear it is completely worth it in the end!
Ingredients
- - - - - -recipe- - - - - -
Cake layer
6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips
3 tablespoons strong coffee
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided
Filling
3/4 cups mascarpone
2 tablespoons heaving cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
Ready,set, BAKE!
1. Preheat oven to 350°F. Oil (not olive oil) or butter a 10-by-15-inch shallow baking or jellyroll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch
2. Melt chocolate with coffee in a small saucepan over very low heat until it is 75 percent melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly.
3. Beat egg yolks with an electric mixer until pale and creamy. Gradually add sugar, and continue to beat until yolks are pale and ribbony.
4. Gently stir the chocolate into the yolk mixture.
5. In a clean bowl with clean beaters, beat egg whites with salt until they hold stiff peaks.
6. Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions.
7. Pour batter into prepared pan and smooth top. Bake in preheated oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will still seem a little under baked.
8. Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels; don’t worry if they have a bit of cake stuck to them. Run a knife around the edges of the cake.
9. Sift one tablespoon cocoa over the top of the cake and cover the cake with a thin tea towel that is a little longer than the pan.
10. Place the back of a baking sheet or a large flat tray over the towel and invert the cake and paper onto it.
11. Gently peel back the parchment or waxed paper that lined the pan.
12. Sift the remaining tablespoon of cocoa powder over the top of the cake (that was one minute ago, the underside).
13. Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside.Let cool completely, encased in its towel.
14. Once cool,beat mascarpone until smooth.
15. Slowly pour in the heavy cream until fully combined.
16. Pour in the confectioner's sugar and vanilla until well blended.
17. Get your serving plate ready and place it near your cake roll. Gently unroll the chocolate cake and remove tea towel.
18. Spread the mascarpone filling evenly over the cake. Gently use waxed or parchment paper once again to re-roll cake. Place on serving platter, seam side down.
recipe from Smitten Kitchen
