Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Salted Chocolate-Coffee Cake Roll
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 8 g
- Cholesterol
- 158 mg
- Sodium
- 336 mg
This elegant mocha dessert features a tender and moist chocolate cake rolled up with a smooth coffee-hazelnut frosting. You can easily make this cake the day before and keep it refrigerated until you’re ready to serve. It tastes even better the next day.
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 31 g
- Saturated Fat
- 14 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 8 g
- Cholesterol
- 158 mg
- Sodium
- 336 mg
Ingredients
For The Cake:
For The Filling:
For The Topping:
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Directions
Special equipment:
a stand mixer- Make the cake: Preheat the oven to 375 degrees F and lightly coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray the parchment.
- Beat the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer on, gradually beat in 1/2 cup sugar, 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff peaks form, about 1 minute. Whisk together the egg yolks, remaining 1/2 cup sugar, the milk, vegetable oil, vanilla extract, espresso powder and kosher salt in a large bowl. Sift in the flour, cocoa powder and baking powder, then gently whisk together by hand until just combined. Fold in one-third of the beaten egg whites to lighten, then gently fold in the remaining egg whites in 2 batches until fully combined with no white streaks. Spread evenly on the baking sheet. Bake until the cake springs back in the middle when gently pressed, 10 to 12 minutes.
- Let the cake cool 5 minutes. Run a paring knife around the sides of the cake. Dust the top generously with cocoa powder to prevent sticking and lay a clean kitchen towel (not terry cloth) on top to cover. Place the bottom of another baking sheet on top and invert the cake onto the towel and baking sheet. Peel off the parchment paper. Starting at a short end, roll up the cake with the towel. Let cool completely on a rack, seam-side down, about 45 minutes.
- Meanwhile, make the filling: Bring a couple of inches of water to a simmer in a small saucepan over medium heat. Whisk together the egg whites, sugar and kosher salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bowl touch the water) and reduce the heat to medium-low. Cook, whisking, until the sugar dissolves and the mixture is warm, 3 to 5 minutes.
- Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 minutes; let cool to room temperature. With the mixer on medium-high speed, add the butter, one piece at a time, beating until combined before adding more. Switch to the paddle attachment and add the dissolved espresso powder and hazelnut extract. Beat until smooth, 1 to 2 minutes.
- Gently unroll the cake. Spread the filling evenly on top, leaving a 1/4-inch border on the short edge farthest from you. Reroll the cake (without the towel). Transfer to a platter, seam-side down.
- Make the topping: Combine the bittersweet chocolate and heavy cream in a microwave-safe bowl and microwave in 15-second intervals, stirring, until melted and smooth. Pour or drizzle the melted chocolate on top of the cake. Top with the chopped espresso beans and flaky salt. Let set before serving, about 15 minutes.
