Hungarian Chocolate Roll Recipe
Would you like to try best of best hungarian chocolate roll recipe? It is an european specialty, eaten as a dessert. This hungarian chocolate roll recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
Cake:
6 eggs, separated
1/2 cup (100 g) sugar
1/2 teaspoon vanilla extract
2/3 cup (100 g) all-purpose flour
Scant 3/4 cup (75 g) unsweetened cocoa powder
Filling & Decoration:
1/3 cup (100 g) raspberry jam
2 tablespoons (15 g) cornstarch
2/3 cup (150 ml) milk
1/4 cup (50 g) sugar
8 tablespoons (100 g) butter
1 tablespoon kirsch
1 tablespoon instant chocolate drink powder
Directions
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 400°F (205°C).
To make cake,, beat yolks, sugar and vanilla until creamy.
Beat whites until stiff; fold into yolk mixture.
Sift flour with cocoa powder; fold into egg mixture.
Using a pastry bag fitted with a large plain nozizle, pipe batter in strips across width of pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Place waxed paper over a damp cloth towel; sprinkle with a little sugar.
Turn out cake onto waxed paper.
Peel off lining,paper.
Roll up cake and waxed paper.
Cool.
To make filling and decoration, unroll cake and spread with jam, reserving 12 tablespoons.
Blend cornstarch, a little milk and sugar.
Bring remaining milk to a boil.
Stir hot milk into cornstarch mixture; return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Beat butter until soft.
Gradually beat in cornstarch sauce and kirsch.
Reserve 1/4 cup (50 ml) butter cream.
Spread cake with remaining butter cream.
Roll up.
Sift chocolate powder over cake.
Decorate with whirls of reserved butter cream filled with remaining jam.
Preheat oven to 400°F (205°C).
To make cake,, beat yolks, sugar and vanilla until creamy.
Beat whites until stiff; fold into yolk mixture.
Sift flour with cocoa powder; fold into egg mixture.
Using a pastry bag fitted with a large plain nozizle, pipe batter in strips across width of pan.
Bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
Place waxed paper over a damp cloth towel; sprinkle with a little sugar.
Turn out cake onto waxed paper.
Peel off lining,paper.
Roll up cake and waxed paper.
Cool.
To make filling and decoration, unroll cake and spread with jam, reserving 12 tablespoons.
Blend cornstarch, a little milk and sugar.
Bring remaining milk to a boil.
Stir hot milk into cornstarch mixture; return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Beat butter until soft.
Gradually beat in cornstarch sauce and kirsch.
Reserve 1/4 cup (50 ml) butter cream.
Spread cake with remaining butter cream.
Roll up.
Sift chocolate powder over cake.
Decorate with whirls of reserved butter cream filled with remaining jam.
