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Tuesday, November 8, 2011

{chocolate peppermint roll}

 One of my favorite combinations is chocolate and peppermint, and this recipe is an especially delectable way to enjoy it.  The presentation is absolutely beautiful, and it's perfect for any holiday party or table--and for showing off your baking skills!

The richness of the chocolate cake is perfectly paired with the light creaminess of the peppermint filling, and who can resist a delicious chocolate glaze?   I don't always make desserts that are as involved as this one--it's not hard, but it does take a little more time than the usual recipe.  It is ABSOLUTELY worth it.  If you're short on time, consider serving them as brownies instead--frost the cake with the filling, then spread the glaze on top. (You might want to double the glaze.)

{recipe source}
• 4 eggs, separated
• 1/2 cup sugar plus 1/3 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• PEPPERMINT FILLING (recipe follows)
• CHOCOLATE GLAZE (recipe follows)

1. 1 Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. 2 Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.

3. 3 Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.

This is a dessert that is certain to please, and just as good to look at as it is to eat!  Enjoy!


Blogger Lexi said...

Hi ! That looks so yummy I will have to try it!

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November 8, 2011 at 10:29 AM  
Blogger camie said...

Great recipe source! I used to live in Hershey, PA so I tried a lot of their recipes. They're always fantastic. I need to try this one!

November 8, 2011 at 1:04 PM  
Blogger Ashley said...

making my mouth water!! hehe thanks girl:)

November 8, 2011 at 3:45 PM  
Blogger Rachel W K said...

oh my gosh this looks like heaven, I have never seen a roll like this! I like the brownie idea, I totally want to try :)

-rachel w k

November 8, 2011 at 4:38 PM  
Blogger Yvonne said...

That looks so good. I would love to try it for my Christmas dinner with the missionaries. I may have to try it ahead of time. Thanks for the recipe.

November 8, 2011 at 9:41 PM  
Blogger Miranda said...

Oh yummy!!! That looks sooo good! I can't wait to try it!!!

November 12, 2011 at 10:48 AM  

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