Chocolate Jelly Roll
A very rich and intoxicating dessert is how I would describe this jelly roll. You can choose to add more rum to the filling for a more intense taste. This is a great dessert for an after dinner party, or just enjoy it by yourself with a steaming cup of coffee.
Ingredients
Cake
- 6 eggs separated, at room temperature
- ¾ cups white sugar
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
- 1 cup Bisquick
- ½ tsp baking powder
- ½ tsp almond extract
Filling
- 1 ½ cups heavy cream
- 1 cup icing sugar
- 1 package knox unflavored gelatin
- ½ cup cold water
- 2 tbsp dark rum
- chocolate curls to garnish (optional)
Instructions
- Preheat the oven to three hundred and fifty degrees. Lightly grease a baking sheet and line with parchment paper.
- Separate six egg yolks into a small bowl and the whites into a large bowl.
- With an electric hand mixer, beat the six egg yolks. Add one-third of a cup of cocoa powder, one teaspoon of vanilla extract and one-half teaspoon of almond extract. Beat until smooth.
- Add one cup of Bisquick and one teaspoon of baking powder.
- Fold the yolk mixture into egg whites, being careful not to over mix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for approximately fifteen minutes, or until golden on the top.
- Turn the cake out onto a clean piece of parchment paper and gently peel off the existing piece.
- Starting with the long edge, roll the cake using the parchment paper. Place seam side down on a wire rack until cooled. Prepare the filling
- In a mixing bowl, combine one and one-half cups of heavy cream with one cup of icing sugar. Cover the bowl with plastic wrap and refrigerate for one hour.
- Sprinkle one package of gelatin over one-half cup of cold water in a microwave-safe bowl. Let stand for five minutes.
- Place the gelatin in the microwave and heat until the gelatin has dissolved.
- Once the gelatin has cooled, add 2 tablespoons of dark rum.
- Remove the cream from the refrigerator and beat with an electric hand mixer until stiff peak forms. Add the gelatin mixture and continue beating until well combined.
- Chill for an additional thirty minutes.
- Unroll the cake, remove parchment paper and spread with three-quarters of the filling.
- Gently roll the cake seam side down and transfer to a serving dish or container.
- Spread top and sides with remaining filling. Chill until ready to serve.
- Garnish with chocolate curls if desired.
Tried this recipe?Let us know how it was!
