We were in charge of a desert this year (2009) for Christmas and I wanted to make a dish that was very traditional. I found this recipe on Allrecipes.com and it received rave reviews.
- 5 eggs, room temperature, separated
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa
FILLING:
- 2 1/2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- MOCHA BUTTER CREAM FROSTING:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon unsweetened cocoa
- 1 teaspoon strong coffee
- confectioners' sugar
- Chopped nuts
Directions
In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.
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