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Decadent Desserts

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A tempting selection of elegant and stylish desserts is beautifully laid out in this full-colour cookbook. Featured amongst the many luscious dessert recipes are informative how-to guides and illustrated step-by-step instructions to challenge every cook's hidden gourmet talents.
Decadent Desserts
German Chocolate Roll

German Chocolate Roll      "German Chocolate Roll" is available in PDF format print friendly version
This dark chocolate cake comes together in a tight swirl. The filling and cake are one step in this easy and delicious roll.
 
Butter (or hard margarine)1/4 cup60 mL
Brown sugar, packed1/4 cup60 mL
Whipping cream2 tbsp.30 mL
 
Can of sweetened condensed milk 11 oz.300 mL
Egg yolks (large)22
Flake coconut1/2 cup125 mL
Finely chopped pecans 1/2 cup125 mL
(or walnuts)
Vanilla1 tsp.5 mL
 
Large eggs33
Granulated sugar1 cup250 mL
Vanilla1 tsp.5 mL
 
All-purpose flour2/3 cup150 mL
Cocoa, sifted if lumpy1/3 cup75 mL
Chocolate ice cream topping1/4 cup60 mL
Water2 tbsp.30 mL
 
Cocoa, sifted if lumpy3 tbsp.50 mL
 
Whipping cream7/8 cup200 mL
Icing (confectioner’s) sugar2 tbsp.30 mL
Vanilla1/2 tsp.2 mL
 
Frosted flowers, for garnish
 
Line bottom of 10 x 15 inch (25 x 38 cm) jelly roll pan with parchment (not waxed) paper, extending paper 2 inches (5 cm) over long sides. Melt butter in small saucepan. Add brown sugar and first amount whipping cream. Stir butter mixture on medium until sugar is dissolved. Remove from heat.

Stir in next 5 ingredients. Spread evenly in prepared pan.

Beat eggs in large bowl on high for about 6 minutes, adding granulated sugar, 1 tbsp. (15 mL) at a time, until thickened. Beat in second amount of vanilla.

Beat in flour, first amount of cocoa, ice cream topping and water on low until combined. Carefully spoon over coconut mixture. Spread evenly. Bake in 350°F (175°C) oven for 17 to 20 minutes until wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 5 minutes. Run knife along sides to loosen.

Spread large tea towel on counter. Cover with sheet of parchment (or waxed) paper. Sift second amount of cocoa evenly over paper. Invert cake onto cocoa. Carefully peel off and discard paper. Roll up from short end, using towel and paper as guide. Trim ends. Place roll, seam-side down, on long 12 inch (30 cm) serving plate or cake board. Cool. Cuts into ten 1 inch (2.5 cm) slices.

Just before serving, beat second amount of whipping cream, icing sugar and third amount of vanilla in small bowl until soft peaks form. Spoon small dollop beside individual cake slices. Garnish individual servings with Frosted Flowers. Serves 10.
 
1 serving: 525 Calories; 26.3 g Total Fat (8.9 g Mono, 2.3 g Poly, 13.4 g Sat); 164 mg Cholesterol; 68 g Carbohydrate; 2 g Fibre; 9 g Protein; 154 mg Sodium
 
 
 
Reprinted from Decadent Desserts © Company's Coming Publishing Limited

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