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Mexican Chocolate Roll Recipe
|Dark seedless raisins||1⁄2 Cup (8 tbs) (Optional)|
|Chopped pecans||1⁄2 Cup (8 tbs) (Optional)|
|Kahlua||1⁄4 Cup (4 tbs), heated|
|Eggs||8 Large, separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Mexican chocolate/8 ounces german sweet chocolate plus 1/4 teaspoon cinnamon||9 Ounce|
|Unsweetened chocolate||1 Ounce|
|Boiling water||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs), chilled|
|Powdered sugar||1⁄3 Cup (5.33 tbs) (Additional Powdered Sugar)|
|Unsweetened cocoa||3 Tablespoon|
Serving size: Complete recipe
Calories 4990 Calories from Fat 3085
% Daily Value*
Total Fat 359 g552.5%
Saturated Fat 181 g904.9%
Trans Fat 0 g
Cholesterol 2349.5 mg
Sodium 1066 mg44.4%
Total Carbohydrates 434 g144.7%
Dietary Fiber 46.4 g185.7%
Sugars 338.6 g
Protein 91 g182.9%
Vitamin A 180.7% Vitamin C 9.3%
Calcium 72.2% Iron 130.7%
*Based on a 2000 Calorie diet
Butter pan and line with buttered wax paper having the paper overlap the edges of the pan.
Soak the raisins and nuts in the warm Kahlua for 2 hours.
Cake: Beat egg yolks with the sugar until very thick.
Break the chocolate into 8 pieces; in food processor, finely grind chocolate.
Pour the boiling water through the feed tube to melt the chocolate.
Cool the chocolate by placing the workbowl in the freezer for about 10 minutes.
Do not solidify.
Return workbowl to machine base, add the beaten egg yolk mixture and pulse once or twice to combine.
Leave in workbowl.
Using a clean mixer bowl and beaters, beat the egg whites, salt, and cornstarch to stiff peaks.
Pulse several spoonfuls of the egg whites into the chocolate mixture to lighten, then fold in the remainder by hand.
Spread the batter in the prepared pan and bake 10 minutes.
Lower temperature to 325° and bake an additional 10-15 minutes until cake is firm, but not dry or browned.
Remove from oven and cover immediately with a cool, slightly dampened towel.
Refrigerate at least 1 hour.
Filling: Whip the chilled cream until thickened.
Then add the powdered sugar.
Remove about 1/2 cup of the whipped cream and place in a pastry bag fitted with a star tip and reserve to garnish the dessert.
Drain the raisins and nuts and fold into the remaining cream.
To assemble the cake roll: Remove the cloth from the cake, dust lightly with cocoa and invert onto a piece of wax paper placed on a work surface.
Use the overlapping edges of waxed paper in the pan to loosen the cake.
Peel off the wax paper and dust the cake with cocoa.
Spread the Kahlua flavored cream over the cake, leaving about 1 1/2 inches on the long sides free of filling.
Roll up from the long side, using the wax paper as an aid.
Transfer, using the wax paper to lift, and place seam side down on a serving platter.
Decorate the cake roll with rosettes of whipped cream and dust the entire surface with additional powdered sugar and cocoa.
Chill until ready to serve.
*If using La Fonda or La Popular brand chocolate, you will need to add the unsweetened chocolate.