Mocha chocolate ice cream rollup cake
Mocha chocolate ice cream rollup cake recipe in the cake category
Recipe ingredients:
- 1 1/2 cups semi-sweet chocolate
- 1 1/2 cups, 3 sticks, butter
- 3 tablespoons brewed coffee
- 2 teaspoons vanilla extract
- 10 eggs, separated
- 1/4 cup plus 3 tablespoons sugar
- Ice cream filling:
- 2 quarts vanilla ice cream
- 3 tablespoons coffee extract
- 1 cup chocolate chips
- Garnish:
- Hot fudge sauce
- Chocolate espresso beans
- Confectioners sugar
Recipe method:
- Preheat oven to 350 degrees F.
- Line 2, 16 x 11 inch, sheet pans with parchment paper.
- In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave.
- Add the brewed coffee and vanilla extract. Set aside.
- In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light.
- Fold the whipped egg yolks into the chocolate mixture.
- In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue.
- Fold the chocolate and egg yolk mixture into the whipped egg whites.
- Scrape and spread the batter onto the prepared sheet pans.
- Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.
- Allow the ice cream to sit at room temperature until it starts to soften.
- Blend in the coffee extract and chocolate chips.
- To assemble, spread the ice cream mixture evenly on top of each cake.
- Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll.
- Cover with plastic wrap and freeze overnight.
- To serve, remove plastic wrap and cut into portions.
- Place cake onto individual dessert plates.
- Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners sugar.
Tags: mocha, chocolate, ice, cream, rollup, recipe, cake, recipes, cooking