 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This recipe is a little bit of work, but it looks fabulous and is really good. Worth the effort for a holiday meal. I use Dove brand dark chocolates for this recipe. They melt well and have great flavor. The glaze can be made a few days in advance and then heated in microwave before using. The recipe directions for the filling and the glaze are at the end, and these can be prepared while the cake is baking and cooling. Ingredients:
1 (9 1/2 ounce) bag dove dark chocolate miniatures |
1/3 cup all-purpose flour |
2 tablespoons unsweetened cocoa powder |
5 large eggs, separated |
1/2 cup sugar, divided |
1/4 teaspoon salt |
confectioners' sugar |
2 cups pumpkin pie mix |
2 cups whipped cream or 2 cups whipped topping |
1/2 cup heavy cream or 1/2 cup whipped topping |
1 cup dove dark chocolate miniature |
1 tablespoon light corn syrup |
Directions:
1. Melt 10 dark chocolate miniatures, 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 dark chocolate miniatures and stir until smooth. Fold in the flour mixture.
2. 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 yolk chocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan.
3. 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.
4. Unroll cake and spread pumpkin filling on top, leaving a 1 border all around. Reroll cake, using a dishtowel to help. Transfer to a serving platter, seam-side down.
5. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped cream and additional chocolate candy if desired.
6. 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.
7. For the glaze: Bring cream to a boil, remove from heat and stir in DOVE® Brand Miniatures Dark Chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth.
|
|