Chocolate Walnut Roll Recipe
This Chocolate Walnut Roll tastes incredible ! Try this creamy fruity nutty cake roll bake for your next dessert ! Your suggestions for this Chocolate Walnut Roll are welcome.
Ingredients
| 2 tablespoons fine dry bread crumbs | ||
| Walnuts | 1 Cup (16 tbs) | |
| Cake flour | 1/4 Cup (16 tbs), sifted | |
| Unsweetened cocoa | 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 tablespoons coffee beverage | ||
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Sugar | 2 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Brandy | 1 Tablespoon | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Half and Half | 1/4 Cup (16 tbs), candied | |
| Semi-sweet chocolate | 2 Ounce | |
| Vegetable shortening | 2 Teaspoon | |
| Light corn syrup | 2 Teaspoon | |
| Granulated sugar | ||
Directions
1. Set out a 1 5 x 10 x 1 -inch pan. Line with greased
waxed paper. To prevent sticking and for a slightly heavier crust, sprinkle greased paper with bread crumbs.
2. Sift together the cake flour, unsweetened cocoa, baking powder, salt, and sugar. Combine with walnuts, mixing well.
3. Separate the eggs and beat egg whites with cream of tartar in large mixer bowl until foamy. Beating constantly, add 1/2 cup sugar gradually until very stiff peaks are formed.
4. Using same beater, beat the egg yolks until thick. Beat in coffee beverage.
5. Blend in the walnut-flour mixture. Turn batter over beaten egg whites and fold gently with spatula until no streaks of white remain. Turn into the baking pan and spread batter evenly into corners.
6. Bake at 400°F 10 minutes. Turn out onto sheet of waxed paper sprinkled with granulated sugar (about 2 tablespoons). Carefully peel off paper from cake. Cover cake with the pan and cool.
7. Meanwhile, prepare Walnut Cream Filling. Combine heavy cream and 2 tablespoons sugar in a small mixer bowl. Beat until stiff peaks are formed, then blend in vanilla extract and brandy.
8. Fold in chopped walnuts and candied cherries. Spread cooled cake with the filling and roll up lengthwise. Place roll on serving plate.
9. Prepare Chocolate Glaze. Melt semisweet chocolate and vegetable shortening over hot water. Remove from heat and stir in light corn syrup.
10. Cool slightly, then spread over top and sides of cake roll. Decorate with walnut halves and candied red cherries.
waxed paper. To prevent sticking and for a slightly heavier crust, sprinkle greased paper with bread crumbs.
2. Sift together the cake flour, unsweetened cocoa, baking powder, salt, and sugar. Combine with walnuts, mixing well.
3. Separate the eggs and beat egg whites with cream of tartar in large mixer bowl until foamy. Beating constantly, add 1/2 cup sugar gradually until very stiff peaks are formed.
4. Using same beater, beat the egg yolks until thick. Beat in coffee beverage.
5. Blend in the walnut-flour mixture. Turn batter over beaten egg whites and fold gently with spatula until no streaks of white remain. Turn into the baking pan and spread batter evenly into corners.
6. Bake at 400°F 10 minutes. Turn out onto sheet of waxed paper sprinkled with granulated sugar (about 2 tablespoons). Carefully peel off paper from cake. Cover cake with the pan and cool.
7. Meanwhile, prepare Walnut Cream Filling. Combine heavy cream and 2 tablespoons sugar in a small mixer bowl. Beat until stiff peaks are formed, then blend in vanilla extract and brandy.
8. Fold in chopped walnuts and candied cherries. Spread cooled cake with the filling and roll up lengthwise. Place roll on serving plate.
9. Prepare Chocolate Glaze. Melt semisweet chocolate and vegetable shortening over hot water. Remove from heat and stir in light corn syrup.
10. Cool slightly, then spread over top and sides of cake roll. Decorate with walnut halves and candied red cherries.
Chef
