Glazed Chocolate Cream Roll

This is another dessert we had for Christmas Eve. It was a major hit Christmas Eve and everyone loved it. It starts with a chocolate cake smeared with a creamy delicious filling and topped off with a divine chocolate glaze. I recommend doubling the filling.



Glazed Chocolate Cream Roll
America's Test Kitchen Family Baking Books



*Be sure to have the filling ready by the time the cake is finished baking;if the baked cake sits around for longer than 15 minutes before filling, it will become to stiff to roll.*

Cake:

3/4 cup (3 3/4 oz.) all purpose flour

1/4 (3/4 oz.) dutch- processed cocoa

1 tsp. baking powder

1/4 tsp salt

5 large eggs, room temperature

3/4 cup (5 1/4 oz.) granulated sugar

1/2 tsp. vanilla extract



Filling:

*if you would like as much filling as pictured, double all ingredients for filling*

6 tbsp. (3/4 stick) unsalted butter, softened

2/3 cup (2 2/3 oz.) confectioners' sugar

1 1/4 cups marshmallow creme (recommended Jet Puff of Fluff brand)

3/4 tsp vanilla extract

1/8 tsp salt



Glaze:


1/3 cup heavy cream

2 tbsp light corn syrup

4 oz. bittersweet chocolate, chopped

1/4 tsp. vanilla extract.



Adjust the oven to the lower middle position and heat to 350 degrees. Grease an 18 x 13 in. rimmed baking sheet, line the bottom with parchment paper, grease the parchment. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.



In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar and then the vanilla, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4-8 minutes.



Sift the flour mixture over the egg mixture and fold in with a rubber spatula until just incorporated.



Scrape the batter into the prepared baking sheet and spread out to an even layer. Bake the cake until it feels firm and springs back when touched, 12-17 minutes, rotating the pan halfway through baking.



Meanwhile, beat the butter and sugar together in a medium bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the marshmallow creme, vanilla and salt until incorporated, about 2 minutes.



Remove the cake from the oven, run a knife around the edge of the cake to loosen it, then flip the hot cake out onto a large sheet of greased parchment paper. Peel off and discard the parchment paper baked onto the cake. Starting from a short end of the cake, roll the cake and parchment snugly into a log and let cool for 15 minutes.



Gently unroll the cake. Spread the filling over the cake, leaving a 1/2 in. border at the edges. Reroll the cake gently but snugly around the filling, leaving the parchment behind as you roll. Trim the ends of the cake, then let it cool completely, about 30 minutes.



Transfer the cake to a wire rack set over a parchment-lined rimmed baking sheet. Microwave all of the ingredients together, whisking often, until melted and smooth, 1-2 minutes. Pour the warm glaze evenly over the cake, letting it drip down the sides, and refrigerate until the glaze has set, about 1 hour. Transfer the cake to a cake platter before serving.



Posted by: Sallie