Chocolate Roulade with Peppermint Cream Cheese Icing

We made this for the holidays, but it's a treat you can enjoy anytime!

Chocolate Roulade with Peppermint Cream Cheese Icing

Recipe adapted from The Chocolate and Coffee Bible
Photos by Bake Yourself Happy

Chocolate Roulade

1/2 cup caster sugar* (superfine)

5 eggs, separated

1/2 cup cocoa powder

Peppermint Cream Cheese Icing

1 package (8oz) cream cheese, softened

1 cup powdered sugar

4 tablespoons butter, softened

2 teaspoons peppermint extract

• 
  

Directions

1. PREHEAT oven to 350F.  Place a piece of parchment paper in a 13x9 jelly roll pan.  Lightly grease the parchment paper.
2. Lay a large sheet of parchment paper on the work surface and dust two tablespoons of caster sugar.
3. PLACE the egg yolks in a heatproof bowl.  Add remaining caster sugar and mix until the mixture is thick enough to leave a trail.
4. ADD cocoa to egg mixture and carefully fold in until well combined.
5. WHISK the egg whites in a clean bowl until they form peaks.  This might take awhile, especially if done by hand!
6. FOLD one tablespoon of the egg whites into the cocoa mixture to lighten it, then carefully fold in the rest.
7. POUR the mixture into the jelly roll pan, taking it right to the corners.  Smooth so the mixture is evenly distributed.
8. BAKE for 20-25 minutes, until well risen and springy.  A toothpick should come out clean when inserted into the middle.
9. REMOVE from the jelly roll pan but keep the parchment paper on.  Allow to cool for 10-15 minutes, then roll up the roulade.
10. COOL the roulade for at least one hour, and up to overnight.  
11. BEAT cream cheese, powdered sugar and butter together until smooth.
12. ADD peppermint extract a little at a time - its a strong flavor and two teaspoons might be too much according to your tastes!  We started with one teaspoon and gradually worked our way up, 1/4 teaspoon at a time.
13. CAREFULLY unroll the roulade and spread icing.  Re-roll the roulade and place it in the refrigerator for at least one hour, then ENJOY!

*If you don't have caster sugar (or don't want to buy it), you can put regular sugar in a food processor.  Pulse for a few seconds until the sugar becomes very fine.  You'll want to wait a bit before you open the food processor - the caster sugar will be floating around and can make a mini sugar cloud!

We're working hard on whipping up some peaks!

Ready to Roll - Pumpkin Style

We love fall, especially because of the pumpkin and of course, 'It's the Great Pumpkin, Charlie Brown'.

Pumpkin Roll with Cinnamon Cream Cheese Icing
Recipe adapted from Libby's Pumpkin Roll and Baked Perfection
Photos by Bake Yourself Happy


Pumpkin Roll

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pureed pumpkin*
• Parchment paper

Cinnamon Cream Cheese Icing

• 1 (8 ounce) package cream cheese, softened
• 1 - 1 1/4 cups powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons cinnamon

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with lightly floured parchment paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves, pumpkin pie spice, nutmeg and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto new sheet of parchment paper.  The parchment paper should be lightly coated with powdered sugar and placed on top of a towel. Carefully peel off the old parchment paper (now on top). Roll up cake and towel together. Cool on wire rack at least 45 minutes to one hour.
4. BEAT cream cheese, 1 cup powdered sugar, butter, cinnamon, and vanilla extract in small mixer bowl until smooth.  If desired, here you can add in additional powdered sugar.  Carefully unroll cake (once cool); remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

*Pureed Pumpkin

You can always buy canned pumpkin puree, but here's how to make it yourself.  Trust us - it's better this way (WAY better).

Start with a pie pumpkin (the little ones - but save the real tiny decoration pumpkins for your centerpiece).  Cut it in half and take the stem off.  De-gut it...that is, take out all the seeds and pumpkin stringys.  Place each half in a microwave safe bowl with a little water in the bottom of the bowl.  Cover the bowl with plastic wrap and cook in the microwave for 7-10 minutes.  You'll know its done when the pumpkin is soft to the touch and comes right off the peel.  Careful - it'll be hot!  Unwrap the plastic wrap and scoop the pumpkin off the peel with a spoon...again, it should come right off.  Put the pumpkin in a food processor and puree until it's a homogenous texture - just like baby food.