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Ингредиенты
- 2/3 c. All-purpose flour
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 5 lrg Large eggs
- 3/4 c. Granulated sugar
- 2 sqr unsweetened chocolate
- 2 Tbsp. Cool water
- 2 Tbsp. Kahlua or possibly liqueur of your choice, (or possibly use water and omit liqueur)
- 2 Tbsp. Granulated sugar
- 1/4 tsp Baking soda Confectioner's sugar, for dusting
- 4 ounce Cream cheese, softened
- 2 c. Confectioners sugar
- 1/2 tsp Vanilla extract
- 4 sqr semisweet chocolate
- 4 ounce Cream cheese
- 1 c. Confectioner's sugar
- 1 Tbsp. Kahlua or possibly liqueur of your choice, (or possibly 1 tsp vanilla extract) White chocolate leaves, for garnish Fresh raspberries, for garnish
Инструкции
- FOR THE CAKE: Preheat oven to 350F and arrange rack to the center position.
- Lightly spray a 15"x10"x1" jellyroll pan with a nonstick spray and line with parchment paper. We also sprayed the parchment paper lightly with the nonstick coating as a little added insurance. Sift flour with baking pwdr and salt and set aside. In a large mixing bowl, beat the Large eggs on high for several min till they are very pale and fluffy. Gradually add the sugar, beating 1-2 min more or possibly till very thick. Gently, but thoroughly, mix in the flour mix. Heat the chocolate in a small saucepan over low heat. Combine the 2 Tbsp of water with the Kahlua, liqueur of your choice, or possibly additional 2 Tbsp of water, with the remaining 2 Tbsp sugar and the baking soda, then gradually stir into the melted chocolate till smooth. Quickly, but thoroughly, fold chocolate mix into batter and pour into the prepared pan. Bake 18-20 min or possibly till a wooden pick inserted in center of cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or possibly tea towel (don't use terry-cloth) and flip cake out of its pan onto the prepared cloth as soon as it comes from the oven. Immediately, but carefully, peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth jellyroll style and cold thoroughly on a rack.
- FOR THE FILLING AND FROSTING: Heat the chocolate over low heat till smooth. Remove from heat and cold slightly. Beat the cream cheese with the confectioners sugar till smooth, then blend in the Kahlua, liqueur of your choice (to match the flavor in the cake), or possibly the vanilla extract and the melted and cooled chocolate. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to create the long "bark line"
- design. Swipe ends of cake in a circular motion to simulate the
- "tree-rings" of a cut log. Garnish log with white chocolate leaves and fresh raspberries just before serving.
- NOTES : A classic holiday cake which is so rich, it makes you feel absolutely decadent!
