Mocha Roulade & Chocolate Kahlua Creme
Source of Recipe
Internet
List of Ingredients
6 egg whites
1/2 cup sugar
6 egg yolks
1/2 cup sugar
2 cups finely grated walnuts
2 teaspoons instant coffee
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup sifted confectioner's sugar Recipe
Preheat oven 350
Line 10x25" jelly roll pan with waxed paper extending 4" beyond edge of pan
Grease waxed paper
Wring out towel with water until just damp
Beat egg whites in mixer bowl until soft peaks form
Add 1/2 cup sugar gradually, beating until stiff peaks form
Beat egg yolks with 1/2 cup sugar in large bowl for five minutes, or until very thick
Add walnuts, instant coffee powder, baking powder and vanilla; beat well
Fold in stiffly beaten egg whites
Spoon into prepared pan, spreading evenly
Bake for 25 minutes or until top of cake is golden brown
Cover cake immedietly with damp towel
Let cake cool to room temperature
Remove towel; invert cake onto 2 overlapping strips of waxed paper
Sprinkle with confectioners' sugar
Remove waxed paper from cake trim edge of cake if needed
Spread 2/3 of Chocolate Kahlua Cream (see below) over cake
Roll to enclose filling, using waxed paper to help roll
Place on long serving plate
Frost surface with remaining Chocolate Kahlua Cream
Garnish with Chocolate sauce
Chocolate Kahlua Cream
2 cups whipping cream
1 tablespoon instant coffee
3/4 cup chocolate syrup
2 tablespoons Kahlua Liqueur
Beat whipping cream and instant coffee in bowl until blended
Add chocolate syrup and Kahlua gradually, beating until stiff
Yield: 12 servings
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