jglass
New member
Decadent Chocolate Jelly Roll
4 large eggs, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1 pinch salt
icing sugar (confectioner's)
Filling
chocolate hazelnut spread (Nutella)
1 cup whipping cream
1/4 cup icing sugar
1/4 cup cocoa
Preheat oven to 350 degrees F.
Spray a jelly roll pan with Pam.
Line it with wax paper and again spray with Pam.
Set aside.
In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
Sift in the flour, cocoa, baking powder and salt.
Beat on low until all is incorporated into the egg mixture, but do not over beat.
Pour the batter into the prepared pan.
Spread so that it is level and even.
Bake for 13 minutes and check with a toothpick for doneness.
While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
Remove cake from the oven and invert carefully onto tea towel.
Gently remove the wax paper.
From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
Unroll the cake.
First spread with a layer of hazel nut spread, then with the whipped cream mixture.
Roll up again without the towel and refrigerate.
4 large eggs, room temperature
3/4 cup white sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1 pinch salt
icing sugar (confectioner's)
Filling
chocolate hazelnut spread (Nutella)
1 cup whipping cream
1/4 cup icing sugar
1/4 cup cocoa
Preheat oven to 350 degrees F.
Spray a jelly roll pan with Pam.
Line it with wax paper and again spray with Pam.
Set aside.
In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
Sift in the flour, cocoa, baking powder and salt.
Beat on low until all is incorporated into the egg mixture, but do not over beat.
Pour the batter into the prepared pan.
Spread so that it is level and even.
Bake for 13 minutes and check with a toothpick for doneness.
While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
Remove cake from the oven and invert carefully onto tea towel.
Gently remove the wax paper.
From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
Unroll the cake.
First spread with a layer of hazel nut spread, then with the whipped cream mixture.
Roll up again without the towel and refrigerate.