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Chocolate Cake Roll with Praline Filling Recipe

Chocolate Cake Roll with Praline Filling Recipe

This show-stopping cake roll was one of the first “complicated” recipes I ever attempted to prepare. I discovered it was easier to make than I’d thought--and worth every bit of effort! — Joan Carrico, Grand Junction, Colorado
TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling YIELD:10 servings

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • FILLING:
  • 1/4 cup slivered almonds
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • FROSTING:
  • 1/4 cup butter, cubed
  • 2 ounces unsweetened chocolate, chopped
  • 1-3/4 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract

Directions

  • 1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
  • 2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
  • 3. Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
  • 4. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  • 5. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • 6. Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
  • 7. Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
  • 8. For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll. Yield: 10 servings.