Chocolate Roll (a.k.a. Giant Yodel)

Name: Chocolate Roll (a.k.a. Giant Yodel)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 113 grams bittersweet chocolate, finely chopped; 21 grams 1/4 cup cocoa powder; 4 larges eggs; 142 grams cup all-purpose flour; 2 Tbsps granulated sugar; 118 milliliters heavy cream; 0 teaspoons salt; 113 grams tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 79 milliliters hot water

You can never have too many dessert recipes, so give Chocolate Roll (a.k.a. Giant Yodel) a try. This recipe makes 8 servings with 351 calories, 6g of protein, and 25g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours. If you have vanillan extract, bittersweet chocolate, heavy cream, and a few other ingredients on hand, you can make it.

Instructions

Make the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Line 10- by 15-inch jelly roll pan with parchment paper. Sift flour, cocoa, and baking powder into small bowl; set aside.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Jelly

Roll

Equipment you will use

Baking Paper

Bowl

Oven

Frying Pan

Place chocolate and butter in a microwave-safe bowl and microwave in 15 second increments, stopping to stir with a rubber spatula until completely melted and smooth. Set aside to cool slightly. Alternatively, place butter and chocolate in a large bowl set over a saucepan of simmering water (do not allow bottom of bowl to touch water).

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Microwave

Sauce Pan

Spatula

Bowl

Heat, stirring constantly with a rubber spatula, until melted and smooth. Allow to cool slightly.

Equipment you will use

Spatula

In bowl of standing mixer fitted with whip attachment, whip sugar with eggs and salt on medium-high speed until light and thick, about 5 minutes.

Ingredients you will need

Sugar

Egg

Salt

Equipment you will use

Blender

Bowl

Remove bowl from mixer and fold in chocolate mixture with rubber spatula. Fold in flour mixture and then water until just combined.

Ingredients you will need

Chocolate

All Purpose Flour

Water

Equipment you will use

Spatula

Blender

Bowl

Spread batter onto pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until just firm, 10 to 15 minutes.

Equipment you will use

Oven

Let cake cool about 10 minutes. Run knife along inside pan edge to loosen cake.

Equipment you will use

Knife

Frying Pan

Place clean kitchen towel over cake. Starting from the short end, carefully roll cake up with towel (with parchment paper attached),

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Kitchen Towels

Let cake cool until just cooled.

Make the Cream: In bowl of standing mixer fitted with whip attachment, whip cream with sugar and vanilla on medium high speed until medium peak. Gently unroll cake, removing towel but leaving very end rolled to ensure a good grip.

Ingredients you will need

Vanilla

Cream

Sugar

Equipment you will use

Blender

Bowl

Spread cream over exposed surface of cake. Carefully re-roll cake into log, removing parchment paper as you roll up. Wrap tightly with plastic wrap to keep cake in log shape as you prepare ganache.

Ingredients you will need

Spread

Cream

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Make the Ganache: In medium heat-proof bowl, heat chocolate with cream, stirring frequently, in microwave or over saucepan of barely simmering water until chocolate is melted and mixture is smooth. Chill mixture until thickened slightly, about 10 minutes.

Ingredients you will need

Chocolate

Cream

Water

Equipment you will use

Microwave

Sauce Pan

Bowl

Remove plastic wrap from cake and trim both ends of cake.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place cake on wire rack set over rimmed baking sheet. Spoon ganache over cake. Using off-set spatula, smooth ganache over sides and ends of cake. Chill until ganache sets, about 1 hour. Slice and serve.

Equipment you will use

Baking Sheet