Chocolate Cream Roll: A Nostalgic Dessert Reinvented
If you fondly remember the delightful taste of SuzyQ’s from your childhood but find that they no longer satisfy your sweet tooth in the same way, then this Chocolate Cream Roll is the perfect alternative to rekindle that nostalgic love. Not only does it capture the essence of the beloved treat, but it elevates it with a rich cream filling and a glossy chocolate glaze that will leave you yearning for another slice. This recipe takes a little time, but the result is a show-stopping dessert that is sure to impress family and friends alike. Let’s dive into the details and create a masterpiece!
Recipe Overview
| Category | Details |
|---|---|
| Recipe Name | Chocolate Cream Roll |
| Description | A rich, indulgent roll filled with cream, reminiscent of SuzyQ’s. |
| Cook Time | 25 minutes |
| Prep Time | 1 hour 30 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 1 cake |
| Keywords | Low Protein, Kid Friendly, Sweet, Oven, < 4 Hours |
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1/4 cup |
| Eggs | 2 large |
| Confectioners’ sugar | 1 1/4 cups |
| Vanilla extract | 1 1/2 teaspoons |
| Granulated sugar | 1/4 cup |
| Cocoa powder | 1/4 cup |
| Whipping cream | 1 cup |
| Thinly chopped pistachio nuts | 3 – 5 tablespoons |
| Semisweet chocolate (for glaze) | 5 squares (5 oz) |
| Hot water | 1/3 cup |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 296.9 kcal |
| Total Fat | 16.3 g |
| Saturated Fat | 8.9 g |
| Cholesterol | 159.5 mg |
| Sodium | 52.9 mg |
| Total Carbohydrates | 34.6 g |
| Dietary Fiber | 1.3 g |
| Sugars | 30.1 g |
| Protein | 5.4 g |
Instructions
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Prepare the Pan: Begin by greasing a 15x10x1-inch jelly roll pan with butter or cooking spray, and then line it with waxed paper, ensuring that the paper extends over the short ends of the pan for easy removal later. Once lined, lightly grease the top of the waxed paper and set the pan aside.
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Mix Dry Ingredients: In a separate bowl, combine the cocoa powder and flour, stirring until the mixture is well blended and free of lumps. Set this dry mixture aside as you prepare the wet ingredients.
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Beat the Eggs: In the large bowl of an electric mixer, beat the eggs at high speed for about 5 minutes, or until they become very light and fluffy. This aeration is crucial for a light cake.
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Incorporate Sugars: Gradually add in the confectioners’ sugar while continuing to beat the egg mixture. Continue beating for an additional 5 minutes, until the mixture is fluffy and has a pale lemon color.
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Combine Mixtures: Carefully fold the cocoa-flour mixture and the vanilla extract into the beaten egg mixture. Make sure to mix until fully incorporated, being gentle to preserve the airiness of the eggs.
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Pour Batter: Pour the cake batter into the prepared jelly roll pan, using a spatula to spread it evenly across the surface. This ensures even baking and a uniform roll.
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Bake the Cake: Place the pan in a preheated oven set to 350°F (175°C) and bake for approximately 20 minutes. The cake is done when a toothpick inserted into the center comes out clean.
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Cool the Cake: After baking, remove the pan from the oven and let it cool in the pan on a wire rack for about 5 minutes. Once slightly cooled, use a thin-bladed spatula to gently loosen the edges of the cake from the sides of the pan.
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Invert the Cake: Generously sprinkle granulated sugar over a clean dish towel. Carefully invert the cake onto the towel, removing the waxed paper in the process. This sugary layer will prevent sticking and add sweetness.
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Roll the Cake: Starting at one of the short ends, roll up the cake along with the towel as if preparing a jelly roll. Once rolled, place it seam-side down on the wire rack to cool completely.
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Prepare the Cream Filling: In a mixing bowl, beat the whipping cream until soft peaks begin to form. If desired, add a few tablespoons of granulated or confectioners’ sugar along with 1/4 to 1/2 teaspoon of vanilla extract to flavor the cream. Beat until the mixture is well combined but still retains its fluffy texture.
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Unroll the Cake: Once the cake has cooled completely, gently unroll it from the towel. Take care not to crack the cake; if it does crack, don’t worry, as the filling will cover any imperfections.
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Spread the Filling: Evenly spread the whipped cream filling over the entire surface of the unrolled cake, ensuring that you reach the edges for a delightful bite every time.
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Reroll the Cake: Carefully reroll the cake without the towel, creating a log filled with cream. Place the roll seam-side down on a serving platter.
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Make the Chocolate Glaze: To prepare the thin chocolate glaze, melt the semisweet chocolate in a pan over low heat. Stir in 1/3 cup of hot water until the mixture is smooth and glossy.
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Glaze the Cake: Spread the thin chocolate glaze evenly over the surface of the rolled cake, allowing it to drape down the sides for a beautiful finish.
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Chill the Cake: For best results, chill the completed cake in the refrigerator for several hours or overnight to let the flavors meld and the filling set.
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Garnish and Serve: When you’re ready to serve, garnish the Chocolate Cream Roll with dollops of whipped cream or sprinkle with finely chopped pistachio nuts for a delightful crunch and presentation.
This Chocolate Cream Roll is not just a dessert; it’s a sweet trip down memory lane that transcends generations, perfect for special occasions or simply to satisfy that sweet craving. Enjoy every luscious bite and share with those you love!
Final Thoughts
As you savor the rich flavors of this delightful dessert, remember that the effort you put into creating this Chocolate Cream Roll will be well worth it when you see the smiles it brings. Whether you’re serving it at a family gathering or enjoying it during a quiet evening at home, this cake is sure to become a cherished recipe in your collection. So grab your ingredients and get ready to roll!
