Chocolate Roll With Charlotte Russe Filling Recipe
Servings: 8
Ingredients
- 6 x Large eggs, separated
- 3/4 c. Sugar, divided
- 1/3 c. Unsweetened cocoa, divided
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract Powdered sugar
- 1 1/2 c. Whipping cream
- 1 c. Powdered sugar, sifted
- 1 env unflavored gelatin
- 1/2 c. Cool water
- 2 Tbsp. Dark rum
- 1 ounce Unsweetened baking chocolate, at room temperature
Directions
- FILLING: In medium bowl, combine cream and sugar. Chill covered till well chilled (about 1 hour). Sprinkle gelatin over water and let stand 5 min to soften. Place over warm water and stir to dissolve. Let stand at room temperature about 30 min to cold. Stir in rum. On high speed, beat cream mix till stiff. At medium speed, gradually add in gelatin mix.
- Continue beating till well combined. Chill till hard (about 30 min). When ready to use, beat on high till smooth and of spreading consistency.
- CAKE: Put yolks in small bowl and whites in large bowl. Bring whites to room temperature (about 1 hour). Preheat oven to 375F. Lightly grease bottom of a jelly roll pan (15 1/2 by 10 1/2 by 1 inch) and line with waxed paper. Beat whites on high till soft peaks form. Gradually beat in 1/4 c. sugar till stiff peaks form. Mix should be shiny and moist. Beat yolks on high with rest of sugar till thick and lemon colored (about 5 min).
- On low speed, beat in cocoa and extracts just till combined. With wire whisk or possibly rubber spatula, gently fold yolks into whites till just combined.
- Turn into pan and spread proportionately. Bake 12 to 14 min till surface springs back when gently pressed with a finger. Sift powdered sugar in a 15 x 10 rectangle on a towel. Turn cake onto towel and peel off waxed paper.
- Trim edges with sharp knife. Carefully roll cake up in towel lengthwise like a jelly roll. (Cake will crack slightly.) Place seam side down on wire rack till cold (about 30 min). Gently unroll cake and remove towel.
- Spread cake with 3/4 of the filling and reroll. Place seam side down on a serving plate. Spread top and sides with rest of filling. Chill one hour or possibly till ready to serve. Just before serving, use a potato peeler to make chocolate curls. Sprinkle over top of cake.
- NOTES : I surprised my first husband with this for his 19th birthday in 1974. His reaction: "Wow, a giant devil dog!"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 125 | 41% |
| Total Fat 14.2g | 18% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 65mg | 3% |
| Potassium 98mg | 3% |
| Total Carbs 38.38g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 34.46g | 23% |
| Protein 6.29g | 10% |
