Recipe courtesy of Alex Guarnaschelli
Chocolate Pudding And Cream Roll Cake
Getting reviews...
- Level: Intermediate
- Total: 3 hr 30 min (includes cooling and chilling time)
- Active: 50 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 624
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 51 g
- Protein
- 10 g
- Cholesterol
- 207 mg
- Sodium
- 231 mg
This dessert is reminiscent of those little cakes we all ate growing up, with the gloriously waxy chocolate exteriors and cream fillings that defied gravity. I loved them all, and this cake is an homage to that nostalgia but with tastier (and simpler!) ingredients. I like shortcuts, but whip the cream for the filling fresh, and you won't regret the result. And don't be intimidated by the cooking terms; ganache is just a fancy word for the cream-chocolate mixture we are using here to frost the roll. You can shortcut with store-bought chocolate frosting, too. You can make this and serve the next day, but I have tried and failed—I just end up devouring it at my kitchen counter. It's that good.
- Level: Intermediate
- Total: 3 hr 30 min (includes cooling and chilling time)
- Active: 50 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 624
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 51 g
- Protein
- 10 g
- Cholesterol
- 207 mg
- Sodium
- 231 mg
Ingredients
Sheet Cake:
Ganache Coating:
Chocolate Pudding:
To Finish:
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Directions
Special equipment:
a half-sheet (18-by-13-inch) pan- For the cake: Preheat the oven to 350 degrees F. Grease and line a half-sheet (18-by-13-inch) pan with parchment paper.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar until fluffy and lemon-colored, 10 to 12 minutes. Meanwhile, warm the milk and butter together in a small pot over medium heat.
- Sift the flour and baking powder into the batter. Add the salt. Reheat the milk slightly. With the mixer running, add all the milk at once. Pour into the prepared baking sheet.
- Place in the center of the oven and bake until springy, 18 to 22 minutes. Remove and cool 10 minutes. Remove from the baking sheet. Cover with a clean towel to keep moist and ready to roll.
- For the ganache coating: In a small pot, heat the cream. In a small bowl that fits over the pot with the cream, combine the chocolate with the corn syrup and cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted and the cream heated, transfer the cream to a bowl and allow the chocolate and cream to cool slightly, separately. When somewhat warm, combine and whisk together. Set aside.
- For the pudding: In a large saucepan, whisk together the whole egg and egg yolks with the sugar, cornstarch, cocoa powder and salt. Whisk the milk into the egg mixture and, over low heat, stir the mixture together with a wooden spoon. The mixture will eventually come to a “bubble.” Continue to stir until the mixture thickens and coats the back of a spoon, 6 to 8 minutes.
- Remove the pan from the heat, and immediately stir in the chocolate, butter, rum and vanilla. Transfer the pudding to a bowl and cover with a layer of plastic wrap that directly touches the pudding. This step will prevent the pudding from forming a skin. Chill completely.
- To finish: Spread a layer of pudding over the cake, leaving 1 inch clear around all the edges. Spoon the whipped cream on top in dollops and spread gently on top of the pudding so they don't mix together. Roll up the cake in a clean kitchen towel. Place on a sheet tray with a rack. Refrigerate for 1 hour. Remove the towel and place back on the rack. Pour the ganache over the roll. Cool. Refrigerate for 1 hour and up to 24 hours.
- Slice into 1/2- to 3/4-inch rounds and serve, topped with candied almonds, if using.
