April 29, 2011
OK, so this recipe doesn’t exactly fall into the ‘making the most of farm-fresh ingredients’ category, but I was in the mood to experiment with baking. And, I’ve been anxious to try more of my grandmother’s recipes from the vault. Enter the Mocha Roll. Aka, Giant HoHo Filled with Kahlua-Spiked Whipped Cream.
There is no indication of the original source of this recipe. The teaser under the title says “The ultimate in glamorous desserts, this featherlight roll is made with a batter of only four ingredients (no flour!)…” How did Gwyneth miss this one for her new cookbook?
The first phase of the recipe is making the cake, you know, the featherlight one made without flour. So long as you have a mixer (or amazing stamina in your arm muscles), you can do this part. Rolling the cake is the intimidating step.
I wasn’t sure how rolling up the cake was going to work so I did some internet researching on rolled cakes. Some of the most reliable food bloggers and web sites all confirmed the original recipe’s directions. Roll the cake just a few minutes after it comes out of the oven. Do NOT cool the cake. So, make sure to have your cocoa dusted kitchen towel handy.
Don’t put the mixer away! You’ll need to make the filling – the best part. I added a bit more Kahlua than the recipe called for (not surprising to anyone I’ve ever made a drink for). Of course, use a quality heavy or whipped cream, like Smiling Hill Farm.
Lastly, the chocolate icing. This icing really is like a HoHo-type icing – shiny and firm. It does, however, contain corn syrup which probably isn’t the greatest thing for you. But, let’s assume you eat this in moderation; and, you could also make a chocolate ganache for the icing if you wanted to substitute.
Eating instructions: The Mocha Roll gets better the second day so this is a great make-ahead dessert. Dip your knife in hot water as you cut each slice to keep the layering effect of the roll.
Mocha Cream Roll
Total Prep Time: One hour
Total Cooking Time: 90 minutes
5 eggs at room temperature, separated
1 cup confectioner’s sugar
3 T cocoa, plus some for dusting
Butter for greasing pan
1. Preheat oven to 400. Grease a jelly roll pan (about 15 1/2 x 10 1/2), then line the bottom with waxed paper. Grease and flour paper.
2. In large bowl of a mixer, at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup confectioners’ sugar, beating well after each addition. Whites should stand in stiff, glossy peaks. Set aside.
3. In small bowl of mixer, with same beaters, at high speed, beat egg yolks until thick and lemon colored. Reduce to speed to low, beat in salt remainder 1/2 cup of confectioners’ sugar and cocoa, occasionally scraping bowl with rubber spatula.
4. With wire whisk or spatula, gently fold yolk mixture into beaten whites until blended.
5. Spread batter evenly in pan and bake for 15 minutes or until top springs back when lightly touched.
6. Sprinkle kitchen towel with cocoa.
7. When cake is done, with small spatula immediately loosen edges from sides of pan. Invert cake onto prepared towel. Gently peel waxed paper from cake. Roll towel with cake from narrow end. Cool completely, seam-side down, on wire rack.
Mocha Cream Filling
1 1/2 cups heavy or whipping cream
1/2 cup cocoa
1/4 cup confectioners’ sugar
3 T Kahlua or other coffee flavored liquor
1. In medium bowl, with mixer at medium speed, built all ingredients until stiff peaks forms.
6 oz bittersweet chocolate pieces (or semi-sweet, if you prefer)
2 T butter
2 T white corn syrup
3 T milk
1. In double boiler, melt chocolate and butter. Remove from heat.
2. Beat in syrup and milk until smooth.
Final Cake Assembly
1. When cake is cool, unroll from towel. Evenly spread Mocha Cream Filling on cake almost to edges.
2. Starting at narrow end, rollup cake without towel. Place cake, seam-side down, on platter.
3. Spread icing over top and down sides of roll.
4. Refrigerate at least an hour but up to a day ahead-of-time. Serve chilled. Leftovers last a few days in the fridge.