Zutaten für Decadent Chocolate Jelly Roll
- 4 large eggs
- White Sugar
- Vanilla Extract
- All Purpose Flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup icing sugar, plus extra for dusting
- Chocolate Hazelnut Spread
- 1 cup heavy whipping cream, cold
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Zubereitung von Decadent Chocolate Jelly Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch jelly roll pan.
- In a large bowl, beat eggs and vanilla extract for 2 minutes until frothy.
- Gradually add sugar in three additions, beating for 5 minutes until thick and pale yellow.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, beating on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, generously dust a clean kitchen towel with icing sugar.
- Carefully invert the cake onto the sugared towel. Gently peel off the parchment paper.
- Starting from the short end, tightly roll the cake and towel together. Let cool completely on a wire rack.
- To prepare the filling: In a chilled bowl, beat heavy cream until soft peaks form. Gradually add icing sugar and cocoa powder, beating until stiff peaks form.
- Unroll the cooled cake. Spread with hazelnut spread, followed by the whipped cream mixture.
- Reroll the cake (without the towel) and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
25g
Carbs
7g
