Here’s an easy dessert you can serve at your next dinner party and really impress your guests! This recipe is adapted from Paula Dean’s recipe.
6 1oz squares bittersweet baking chocolate
2 1oz squares semisweet baking chocolate
1 1/4 sticks sweet cream unsalted butter
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
3 whole large eggs
3 large egg yolks
1 tsp pure vanilla extract
2 Tbsp strong brewed coffee or espresso
Preheat the oven to 425F. Lightly grease 6 custard cups or ramekins.
In a Pyrex bowl (or any other microwave safe bowl), melt the butter and chocolate in the microwave on high for 30 seconds at a time, until melted and well blended. Add the flour and powdered sugar, then stir in the eggs and egg yolks and mix until smooth. Add the vanilla extract and the coffee.
Divide the batter evenly between the custard cups. Arrange custard cups on a baking sheet and bake for 14 minutes. The edges should be firm but the center still slightly jiggly.
Run a knife around the edges of the custard cups and invert the cakes onto dessert plates. Let sit for 3-4 minutes, then dust with powdered sugar and garnish. Serve warm.
Every so often my 40yo sweet tooth with kick in and I’ll start craving a decadent treat. Growing up in Alabama, it was always a treat to eat at Cobb Lane and get chocolate roulage for dessert. The whole “jelly roll” concept always appealed to me; even the Little Debbie Swiss roll was a childhood favorite.
Chocolate roulage looks hard to make; most people see this dessert and think there’s no way they can pull this off, but it’s really quite simple. The cake is basically a sponge cake. It’s baked on a “jelly roll” pan but I’ve never owned one personally. I simply use a sheet pan. The trick is to cover the baked cake with a cold, wet towel until the cake is completely cool. This keeps the cake moist and allows you to roll it up without it breaking, but I’ve eaten “broken” roulage in some of Birmingham’s finest restaurants, so if yours breaks, don’t worry about it. Some sifted powered sugar will cover any mistakes!
5 large eggs at room temperature, separated
1 cup sugar, divided
6oz dark, semi sweet chocolate melted with 3 tbsp water
1 cup whipping cream
1 tsp vanilla extract
Beat the egg yolks thoroughly; add 3/4 cup of sugar to the yolks and continue to beat until thick. Blend the cooled melted chocolate with the egg yolks, then fold in stiffly beaten egg whites.
Butter a sheet pan or jelly roll pan. Line pan with wax or parchment paper and butter the paper. Spread cake mixture evenly on the buttered paper and bake at 325F for 10 minutes. Reduce heat to 300F and bake 5 minutes more. Remove from the oven, cover the cake with a cold, wet towel and let cool completely.
When ready to serve, carefully remove the towel and loosen the cake from the paper. Sift cocoa all over the cake, then turn the cake onto a fresh sheet of waxed or parchment paper. Peel off the old paper. Whip the cream with the vanilla and remaining 1/4 cup of sugar and spread liberally over the cake. Roll the cake lengthwise. Dust the top with more cocoa or with powered sugar. Slice to serve.
Cake can also be frozen once the whipped cream is added and the cake is rolled up. This will make the cake easier to slice with a more “set” filling.
I’ve decided to share all my family’s holiday cookie recipes with my readers! I’ll be posting more over the next few days. This recipe is for Italian Wedding Cookies, which by nature are given as wedding gifts or eaten at bridal showers, but they are also one of the many cookies Italian families will make around the holidays. They are very simple to make and delicious with a cup of coffee, espresso or cappuccino.
8 cups all purpose flour, sifted
2 1/4 cups sugar
5 eggs (beaten)
2 1/4 cups Crisco or other shortening
1 cup cold milk
2 tbsp Amaretto di Serrano
6 tbsp baking powder
1 1/2 cups slivered almonds, chopped
Powdered sugar for dusting
Combine the baking powder and flour in a large bowl. Add the shortening to the flour mixture, working with a pastry blender, 2 knives, or with your clean hand, until it resembles a coarse meal. Add the sugar, then add the eggs and milk, alternating. Stir in the Amaretto, then add the nuts and mix well to combine. Shape the dough into small balls and bake in a preheated 350F oven for 10-12 minutes. Remove cookies to a wire rack set over a piece of aluminum foil (to catch excess sugar) and dust the cookies with powdered sugar when they are still warm, but not straight out of the oven. Makes about 60 cookies.