Queen anne's spiral
Yield: 6 Servings
Ingredients:
- 3/4 c Granulated sugar
- 6 oz Semisweet chocolate pieces -broken
- 2 tb Unsweetened cocoa powder
- 1 1/4 c Whipping cream chilled
- 5 tb Espresso coffee OR -double-strength coffee at -room temp.
- 3 tb Powdered sugar
- 1/2 ts Vanilla
- 1 tb Creme de cacao
Instructions:
Kahlua or -Tia Maria Chocolate Glaze (recipe -follows) 6 lg Eggs separated at room -temperature Chocolate Glaze 4 tb Unsalted Butter 3 tb Light Corn Syrup 4 oz Semi-Sweet Chocolate broken 2 tb Coffee Room Temp. 1 tb Rum Vegetable oil 1. Place oven rack in center of oven; heat to 350~F. Coat sides and ends of 15-1/2 x 10-1/2 x 1 inch jellly-roll pan with oil; line pan with oiled parchment or waxed paper overhanging 1 inch on one end of the pan. Reserve. 2. Melt chocolate with 2 tablespoons of the espresso and the creme de cacao. 3. Beat egg yolks in medium mixer bowl at high speed 1 minute; gradually beat in granulated sugar. Continue beating until mix- ture is pale yellow and slightly thick; about 3 minutes. Gradu- ally beat chocolate mixture into egg-yolk mixture. 4. Beat egg whites in large mixer bowl at high speed until stiff but not dry peaks form. Fold chocolate mixture thoroughly into whites. 5. Spread mixture in reserved pan in even layer using the back of a large wet spoon. Bake 15 minutes. 6. Transfer pan to wire rack and cover with a slightly dampened lightweight kitchen towel; cool to room temperature. (Cake can be set aside covered at room temperature 2 to 3 hours). Remove towel. 7. Overlap side by side two 16-inch sheets of waxed paper on work surface. Sprinkle top of cake evenly with cocoa. Loosen sides and ends of cake. Invert cake onto waxed paper; remove pan and peel parchment liner from cake. Reserve cake. 8. Whip cream in chilled mixer bowl at high sped until soft peaks form. Add powdered sugar and vanilla. Continue beating cream while drizzling in remaining 3 tablespoons espresso; beat until stiff peaks form. 9. Spoon whipped cream onto cake; spread evenly leaving 1-inch border of cake uncovered along one long side and both ends. Beginning with the long side covered with cream carefully roll up cake jelly-roll fashion (use the waxed paper to help turn the roll but do not roll paper into the cake). Work as gently as possible. (Cake will crack a bit on the sides)
