Chocolate Baumkuchen Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-the best jelly roll. Its based on a German specialty cake that was traditionally cooked on a spit in front of an open fire, another good reason to be thankful for the modeern technology!
Directions:
10 large eggs, yolk and whites separated
3/4 C. regular unsalted stick butter or margarine (not spread, at
room temperature)
1 C. granulated sugar
1 tsp. vanilla extract
1 C. all-purpose flour
1/3 C. cornstarch
2 Tbl. unsweetened cocoa powder
1 tsp. instant coffee powder (not granular)
Large pinch salt
FILLING:
1# (2 2/3 C.) semisweet-chocolate chips
1/2 C. regular unsalted stick butter or margarine (not spread)
2 Tbl. water
1/2 tsp instant coffee powder (not granular)
BARK:
3-4 ounces semisweet chocolate
For garnish - Confectioners sugar, whipped cream
1. Generously oil or grease a 15 1/2 X 10 1/4" jelly roll pan.
2. Beat egg yolks in large bowl with electric mixer about 8 minutes until
thick and pale. Beat in butter and 3/4 C. of the sugar for 3- 4 minutes
until
pale and fluffy. Beat in vanilla until blended.
3. Mix flour, cornstarch, cocoa, coffee and salt. Stir into egg mixture.
4. With clean beaters, beat egg whites in a large bowl until soft peaks
form
when beaters are lifted. Sprinkle on remaining 1/4 C. sugar and continue
beating until mixture forms firm peaks. Stir a large spoon of the whites
into
the yolk mixture, then gently stir or fold in the remaining whites.
5. Measure batter, then divide in fourths. Spread 1/4 of the batter in
prepared pan. Spread it as evenly as possible, covering the entire
surface of
pan. Broil 5-6 inches from heat source for 1- 2 minutes, turning the pan
as
necessary to make sure the entire surface is firm and lightly browned. A
few
light-brown speckles may appear, but dont let cake get crisp.
6. Remove from heat. Run a knife around edges. After sitting for about a
minutes, cake should lift from pan. Turn pan over and gently let cake
drop on
a sheet of waxed paper. (Pull gently at corner if cake seems to need
additional help.) Grease pan again and make 3 more layers.
7. FILLING: Put chocolate chips, butter and the 2 Tbl. of water in a pan
over hot water. Stir until melted and smooth (it should be easily
spreadable,
so add a bit more water as needed). Stir in coffee.
8. TO ASSEMBLE: Spread a very thin layer of filling (a scant 1/3 C.) over
first cake layer. Roll up tightly, starting from one short edge. Spread
another layer with filling. Line up the rolled layer on top and roll up as
tightly as possible. Repeat with remaining 2 layers. The resulting log
should be a good 5" in diameter. Place on serving platter. Spread
remaining
filling over whol cake except one end.
9. BARK: Melt chocolate over hot water, stirring until smooth. Pour out
on a
smooth kitchen counter or marble slab. Run a long flexible spatula back
and
forth over chocolate, smoothing it thin and working it just until it loses
its
gloss. Allow chococlate to harden (it could take 10 minutes or so,
depending
on your kitchen temperature). With edge of spatula or large chefs knife,
angle into the chocolate and scrape along, turning up large rolls of
chocolate
in rough barklike sections.
10. Arrange over top of cake. Let frosting harden. (Cake can be
refrigerated at this point. Let stand a room temperature 1 hour before
slicing.)
11. Just before serving, sprinkle cake lightly with confectioners sugar.
Serve with whipped cream.
Makes 15 servings. Per serving 459 calories, 7 g protein; 47 g
carbohydrates;
30 g fat; 183 mg cholesterol with butter; 143 mg. cholesterol with
margarine;
57 mg sodium. Exchanges: 1/2 starch/bread, 2 1/2 fruit, 3/4 medium-fat
meat,
5 fat.
Source from luhu.jp
3/4 C. regular unsalted stick butter or margarine (not spread, at
room temperature)
1 C. granulated sugar
1 tsp. vanilla extract
1 C. all-purpose flour
1/3 C. cornstarch
2 Tbl. unsweetened cocoa powder
1 tsp. instant coffee powder (not granular)
Large pinch salt
FILLING:
1# (2 2/3 C.) semisweet-chocolate chips
1/2 C. regular unsalted stick butter or margarine (not spread)
2 Tbl. water
1/2 tsp instant coffee powder (not granular)
BARK:
3-4 ounces semisweet chocolate
For garnish - Confectioners sugar, whipped cream
1. Generously oil or grease a 15 1/2 X 10 1/4" jelly roll pan.
2. Beat egg yolks in large bowl with electric mixer about 8 minutes until
thick and pale. Beat in butter and 3/4 C. of the sugar for 3- 4 minutes
until
pale and fluffy. Beat in vanilla until blended.
3. Mix flour, cornstarch, cocoa, coffee and salt. Stir into egg mixture.
4. With clean beaters, beat egg whites in a large bowl until soft peaks
form
when beaters are lifted. Sprinkle on remaining 1/4 C. sugar and continue
beating until mixture forms firm peaks. Stir a large spoon of the whites
into
the yolk mixture, then gently stir or fold in the remaining whites.
5. Measure batter, then divide in fourths. Spread 1/4 of the batter in
prepared pan. Spread it as evenly as possible, covering the entire
surface of
pan. Broil 5-6 inches from heat source for 1- 2 minutes, turning the pan
as
necessary to make sure the entire surface is firm and lightly browned. A
few
light-brown speckles may appear, but dont let cake get crisp.
6. Remove from heat. Run a knife around edges. After sitting for about a
minutes, cake should lift from pan. Turn pan over and gently let cake
drop on
a sheet of waxed paper. (Pull gently at corner if cake seems to need
additional help.) Grease pan again and make 3 more layers.
7. FILLING: Put chocolate chips, butter and the 2 Tbl. of water in a pan
over hot water. Stir until melted and smooth (it should be easily
spreadable,
so add a bit more water as needed). Stir in coffee.
8. TO ASSEMBLE: Spread a very thin layer of filling (a scant 1/3 C.) over
first cake layer. Roll up tightly, starting from one short edge. Spread
another layer with filling. Line up the rolled layer on top and roll up as
tightly as possible. Repeat with remaining 2 layers. The resulting log
should be a good 5" in diameter. Place on serving platter. Spread
remaining
filling over whol cake except one end.
9. BARK: Melt chocolate over hot water, stirring until smooth. Pour out
on a
smooth kitchen counter or marble slab. Run a long flexible spatula back
and
forth over chocolate, smoothing it thin and working it just until it loses
its
gloss. Allow chococlate to harden (it could take 10 minutes or so,
depending
on your kitchen temperature). With edge of spatula or large chefs knife,
angle into the chocolate and scrape along, turning up large rolls of
chocolate
in rough barklike sections.
10. Arrange over top of cake. Let frosting harden. (Cake can be
refrigerated at this point. Let stand a room temperature 1 hour before
slicing.)
11. Just before serving, sprinkle cake lightly with confectioners sugar.
Serve with whipped cream.
Makes 15 servings. Per serving 459 calories, 7 g protein; 47 g
carbohydrates;
30 g fat; 183 mg cholesterol with butter; 143 mg. cholesterol with
margarine;
57 mg sodium. Exchanges: 1/2 starch/bread, 2 1/2 fruit, 3/4 medium-fat
meat,
5 fat.
Source from luhu.jp