Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Chocolate and coffee create a sinfully rich cake roll bursting with flavor.
Dietary Fiber: 1g
I made this cake adding melted butter at the end of the process, turn out good. You can filled it with cake filling(strawberries, rasberries ,etc.) I also use wax paper to roll the cake, because is softer than the parchment paper. Let the cake rest rolled few minutes. When You feel it is cool, add the filling.
I lost my mother's recipe for this cake made without the coffee for Christmas and b-days. It was easier than it looks, but use only parchment paper. At Christmas, my mother would break up hard red & white peppermint candy and mix that in the whipping cream. Yum!
Instead of instant coffee or instant espresso, I ran to Caribou and bought a shot of expresso and used 1 tbs. it was wonderful. Then I crushed chocolate covered coffee beans and rolled it with the powdered sugar, DELISH!!
Easy to make, just follow the instructions. Not too sweet and elegant! Try it and you will make it again.
Very light and elegant
easier than looked, light, fluffy....not to sweet.....pretty!
I was so thrilled to have found this recipe. Many years ago someone made me one that was just like this one, except she had put chocolate frosting on top. I lost touch with the person and was so craving the cake. I decided to google it and was so happy to have found it. I have made it and it is just absolutely delicious. I did make a little more filling because it didn't seem to be enough with the one cup, nevertheless an awesome cake. Thank you1
Do not use the tip that says waxed paper is an okay substitute for parchment paper. Always use parchment paper. Before you mix in the egg whites the batter will seem extremely dry. This made me nervous, so I added an extra egg yolk (for a total of 3). When I folded in the whites, the batter was just fine. I might not have needed to add the extra yolk, but it was fine with it. The cake was very tasty and tender. It was also easy to work with. I did not add the grated chocolate to the filling. We liked it with just coffee. Also, we made a little extra whipped cream. The one cup of cream just didn't seem to be enough. Use two cups, if you want generous filling. This also freezes very well (when wrapped tightly in plastic wrap). all in all, a very good recipe!
can use drinking chocolate powder instead of grated semi-sweat chocolate
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1276
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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