This special cake recipe is filled with a coffee-flavored whipped cream mixture.
| 1 1/4 |
|
cups whipping cream |
| 1 |
|
teaspoon instant espresso powder |
| 2 |
|
tablespoons powdered sugar |
| 1/8 |
|
teaspoon ground cinnamon |
| 1/3 |
|
cup water |
| 4 |
|
(1-ounce) squares semi-sweet baking chocolate, chopped |
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 1/2 |
|
teaspoon instant espresso powder |
| 1/8 |
|
teaspoon ground cinnamon |
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment paper. Grease and flour parchment paper; set aside.
Lightly sprinkle clean towel with powdered sugar; set aside. Combine flour, 1/4 cup cocoa and salt in medium bowl; set aside.
Beat eggs in large bowl at medium-high speed until well mixed. Continue beating, gradually adding sugar, until mixture is thick and lemon-colored. Gently stir flour mixture into egg mixture, one-third at a time, stirring just until combined after each addition. Remove 1 cup batter; gently stir together with 3 tablespoons melted butter in small bowl. Working quickly, gently stir butter mixture into batter.
Spread batter into prepared pan. Bake for 9 to 12 minutes or until center springs back lightly when touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off parchment paper. Immediately roll up cake in towel, starting with 10-inch side. Cool completely. (Trim edges slightly, if crisp.)
Stir together whipping cream and 1 teaspoon espresso powder in large bowl until espresso powder is dissolved. Beat at medium speed until stiff peaks form. Gently stir in powdered sugar and 1/8 teaspoon cinnamon.
Unroll cooled cake; remove towel. Spread whipped cream over surface of cake, leaving a 1/2 inch border all around. Starting at short end, gently roll up cake. Transfer to serving platter. Cover; refrigerate until ready to serve.
Combine all sauce ingredients in 1-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (2 to 4 minutes).
To serve, cut roulade into slices. Spoon sauce onto each dessert plate; top with roulade slice.
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