Bittersweet Mocha-Pecan Roll

Name: Bittersweet Mocha-Pecan Roll
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, preferably 70-percent, chopped; 0 teaspoons cream of tartar; 4 larges eggs, separated; 2 Tbsps all-purpose flour; 355 milliliters heavy cream; 2 teaspoons instant espresso; 170 grams milk chocolate, chopped; 79 milliliters pecan halves; 0 teaspoons salt; 158 milliliters sugar; 113 grams stick unsalted butter, cut into tablespoons

Bittersweet Mocha-Pecan Roll might be just the bread you are searching for. One portion of this dish contains approximately 5g of protein, 39g of fat, and a total of 495 calories. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. If you have butter, cream of tartar, instant espresso, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the milk chocolate and instant espresso. In a saucepan, heat the cream.

Ingredients you will need

Instant Espresso

Milk Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour the cream over the chocolate; let stand until melted, then whisk until blended. Refrigerate the mocha cream until cold, about 2 hours.

Ingredients you will need

Chocolate

Cream

Mocha

Equipment you will use

Whisk

Preheat the oven to 35

Equipment you will use

Oven

Spray a 12-by-16-inch jelly roll pan with vegetable oil spray. Line the bottom with parchment paper and spray the paper.

Ingredients you will need

Vegetable Oil

Jelly

Roll

Equipment you will use

Baking Paper

Frying Pan

Spread the pecans on a pie plate and bake for 7 minutes, or until golden.

Ingredients you will need

Pecans

Spread

Equipment you will use

Oven

Let cool completely. In a food processor, pulse the pecans with the flour until finely ground.

Ingredients you will need

Pecans

All Purpose Flour

Equipment you will use

Food Processor

Put the bittersweet chocolate and butter in a heatproof bowl; set the bowl over a saucepan of barely simmering water and stir until melted. Off the heat, whisk in the yolks, 1/3 cup of the sugar and the salt.

Ingredients you will need

Bittersweet Chocolate

Butter

Sugar

Water

Egg Yolk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

In a large bowl, beat the egg whites and cream of tartar until frothy. Beat at high speed until soft peaks form. Slowly beat in the remaining 1/3 cup sugar until the whites are firm and glossy. Fold one-fourth of the whites into the chocolate; fold the chocolate and the pecans into the remaining whites until no streaks remain.

Ingredients you will need

Cream Of Tartar

Egg Whites

Chocolate

Pecans

Sugar

Equipment you will use

Bowl

Spread the batter in the prepared pan and bake for 9 minutes, or until springy.

Ingredients you will need

Spread

Equipment you will use

Oven

Frying Pan

Let the cake cool in the pan on a rack.

Equipment you will use

Frying Pan

Run a knife around the edge of the pan. Heavily dust the cake with cocoa powder and cover with a sheet of foil.

Ingredients you will need

Cocoa Powder

Equipment you will use

Knife

Aluminum Foil

Frying Pan

Place a cutting board over the cake and invert it; remove the pan and parchment paper.

Equipment you will use

Baking Paper

Cutting Board

Frying Pan

Beat the chilled mocha cream at high speed until it is firm and holds its shape.

Ingredients you will need

Cream

Mocha

Spread the cream evenly over the cake. Starting at a long side, roll up the cake as tightly as possible, using the foil as a guide. Tightly wrap the cake roll in the foil and slide it onto a cutting board. Refrigerate until firm, about 2 hours. Unwrap the cake and dust with more cocoa. Carefully slide it onto a long platter and dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar