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Chocolate Cake Roll with Praline Filling

 Chocolate Cake Roll with Praline Filling
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!
10 ServingsPrep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup King Arthur Unbleached 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

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper

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Chocolate Cake Roll with Praline Filling (continued)

Directions (continued)

  • and grease the paper; set aside.
  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add
  • sugar, beating until mixture becomes thick and lemon-colored.
  • 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.
  • Bake at 375° for 10-13 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes.
  • 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.
  • 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.
  • Unroll cake; spread filling evenly over cake to within 1/2 of edges.
  • Roll up again. Place seam side down on a serving platter.
  • 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.