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Prep time: 20 min.
Baking time: 15 min.
Decoration time: 20 min.
Difficulty: Moderate
What you'll need:
For the roulade:
o 1 bag DOVEŽ Brand Miniatures Dark Chocolate
o 1/3 cup all-purpose flour
o 2 tablespoons unsweetened cocoa powder
o 5 large eggs, separated
o 1/2 cup sugar, divided
o 1/4 teaspoon salt
o Confectioners sugar
o Jelly roll pan
o Waxed paper
o Clean kitchen towel
For filling:
o 2 cups pumpkin pie mix
o 2 cups whipped cream or whipped topping
o For the DOVEŽ Brand Miniatures Dark Chocolate glaze
o 1/2 cup heavy cream or whipped topping
o 1 cup DOVEŽ Brand Miniatures Dark Chocolate
o 1 tablespoon light corn syrup
Optional:
o Whipped cream or whipped topping
o DOVEŽ Brand Miniatures Dark Chocolate
What to do:
1. For the roulade:
* Melt 10 DOVEŽ Brand Miniatures Dark Chocolate, set aside. Sift flour and cocoa powder together, set aside. Beat egg yolks with 1/4 cup of sugar until thick and yellow. Stir in melted DOVEŽ Brand Miniatures Dark Chocolate and stir until smooth. Fold in the flour mixture.
* Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time until egg whites are stiff and shiny. Fold egg whites into yolkchocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan.
* Bake in a preheated 350 degree oven for approximately 10 to 15 minutes, or until cake is springy to the touch. While cake is cooling, spread a clean kitchen towel onto your work surface. Generously sprinkle towel with confectioners sugar. Invert cake onto towel and peel off waxed paper. Roll cake up lengthwise with towel and cool completely.
* Unroll cake and spread pumpkin filling on top, leaving a 1" border all around. Reroll cake, using the towel to help. Transfer to a serving platter, seam-side down. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped cream and DOVEŽ Brand Miniatures Dark Chocolate if desired.
2. For the filling:
* Drain pumpkin pie mix in a sieve placed over a bowl. Refrigerate for two hours while making roulade. Fold whipped cream into the pumpkin mixture just before filling roulade.
3. For the glaze:
* Bring cream to a boil, remove from heat and stir in DOVEŽ Brand Miniatures Dark Chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth.
TIP: The glaze can be made up to two days in advance and refrigerated. Just before preparing, heat in microwave for 10 to 20 seconds.
Makes 12 servings. [/list]
Baking time: 15 min.
Decoration time: 20 min.
Difficulty: Moderate
What you'll need:
For the roulade:
o 1 bag DOVEŽ Brand Miniatures Dark Chocolate
o 1/3 cup all-purpose flour
o 2 tablespoons unsweetened cocoa powder
o 5 large eggs, separated
o 1/2 cup sugar, divided
o 1/4 teaspoon salt
o Confectioners sugar
o Jelly roll pan
o Waxed paper
o Clean kitchen towel
For filling:
o 2 cups pumpkin pie mix
o 2 cups whipped cream or whipped topping
o For the DOVEŽ Brand Miniatures Dark Chocolate glaze
o 1/2 cup heavy cream or whipped topping
o 1 cup DOVEŽ Brand Miniatures Dark Chocolate
o 1 tablespoon light corn syrup
Optional:
o Whipped cream or whipped topping
o DOVEŽ Brand Miniatures Dark Chocolate
What to do:
1. For the roulade:
* Melt 10 DOVEŽ Brand Miniatures Dark Chocolate, set aside. Sift flour and cocoa powder together, set aside. Beat egg yolks with 1/4 cup of sugar until thick and yellow. Stir in melted DOVEŽ Brand Miniatures Dark Chocolate and stir until smooth. Fold in the flour mixture.
* Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time until egg whites are stiff and shiny. Fold egg whites into yolkchocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan.
* Bake in a preheated 350 degree oven for approximately 10 to 15 minutes, or until cake is springy to the touch. While cake is cooling, spread a clean kitchen towel onto your work surface. Generously sprinkle towel with confectioners sugar. Invert cake onto towel and peel off waxed paper. Roll cake up lengthwise with towel and cool completely.
* Unroll cake and spread pumpkin filling on top, leaving a 1" border all around. Reroll cake, using the towel to help. Transfer to a serving platter, seam-side down. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped cream and DOVEŽ Brand Miniatures Dark Chocolate if desired.
2. For the filling:
* Drain pumpkin pie mix in a sieve placed over a bowl. Refrigerate for two hours while making roulade. Fold whipped cream into the pumpkin mixture just before filling roulade.
3. For the glaze:
* Bring cream to a boil, remove from heat and stir in DOVEŽ Brand Miniatures Dark Chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth.
TIP: The glaze can be made up to two days in advance and refrigerated. Just before preparing, heat in microwave for 10 to 20 seconds.
Makes 12 servings. [/list]
