Belgian Chocolate Jelly Roll With Mocha Whipped Cream Chocolate Frosting

Anyone for Decadent Chocolate Desserts? Looking for something special in Chocolate Recipes? Make any special occasion stand out with this choice... WOW!

This Belgian Chocolate Jelly Roll with Mocha Chocolate Frosting is one winner in Chocolate Recipes that you just have to try, great for Holiday Recipes and one top pick Chocolate Desserts. Topped with a Creamy Whipped Cream Frosting and garnished with Shaved Chocolate and Fresh Strawberries this is one winner!

Looking for a light favorite in Chocolate Desserts? Great for that busy time of the year with one of the Holiday Recipes with this excellent choice! Make in advance for a winning pick in timesavers when the house is full of laughing faces and will satisfy all those chocolate lovers at the same time!

Made with the favorite flavor, Milk Belgian Chocolate, Whipped Cream and topped with Strawberries and shaved Chocolate, this is one Yummy favorite that you won't want to miss out on! Just a hint of Kahlua in the Chocolate Frosting gives this a great little special added touch of flavor, the amount is so minimal that even the kids will be able to enjoy this favorite in Chocolate Desserts.

When the house is full of laughing guests and everyone is caught up in the season to be merry, great Food Recipes are always welcome. Put out some of the great starters in Appetizer Recipes and eat drink and be merry. While the Roast Turkey is cooking and this excellent choice in Chocolate Recipes is waiting in the fridge, sit back and enjoy the moment with Good Eats!

Jelly Roll
7 ounces Belgian Chocolate, Milk, chopped

6 large eggs, separated

2/3 cup white sugar

1 teaspoon pure vanilla extract

1/4 teaspoon table salt

1/4 teaspoon cream of tartar

Line a lightly greased 15- by 10 1/2-inch jelly-roll pan with foil and grease the foil. Line foil with wax paper or parchment paper and grease.

In top of double boiler set over simmering water, melt belgian chocolate stirring until smooth, let cool.

In large mixing bowl, beat egg yolks with 1/3 cup sugar for about 5 minutes, or until thick, beat in the chocolate mixture and vanilla.

Using another large mixing bowl, beat egg whites and salt until they are frothy, add cream of tartar and beat whites until they hold soft peaks. Add remaining 1/3 cup sugar, a little at a time, beat whites until they hold stiff peaks.

Stir one fourth of whites into chocolate mixture, fold in remaining whites gently but thoroughly. Pour batter into prepared baking pan and spread evenly with spatula.

On middle rack, bake at 350°F. oven for 12 to 15 minutes, or until puffed. Cool completely in pan on a rack. (Don't panic, the cake when taken out of oven will be puffed up and when set to cool, will sink, that's OK.)

Whipped Cream Filling
1 teaspoon unflavored gelatin

1 cup well-chilled whipping cream

2 tablespoons instant espresso powder

1/8 teaspoon cinnamon

1/4 cup confectioners' sugar

1 1/2 tablespoons unsweetened cocoa powder

1 1/2 tablespoons confectioners' sugar

In a small saucepan sprinkle gelatin over 2 tablespoons cold water and let it soften for 5 minutes. Heat mixture over low heat, stirring, until gelatin is dissolved, let it cool for 5 minutes.

In large bowl combine whipping cream, Italian espresso powder and cinnamon, beat until it holds soft peaks. Add 1/4 cup confectioners sugar and gelatin mixture, beat until it holds stiff peaks. Chill covered, for 10 minutes.

In small bowl stir together cocoa powder and 1 1/2 tablespoons confectioners sugar and sift about half of the mixture evenly over cake.

Cover with a sheet of wax paper or parchment paper, invert a baking sheet over paper, and invert cake onto baking sheet. Peel off tin foil and paper carefully and mound the filling lengthwise down the center, leaving a 1-inch border at each end.

With long side facing you, use wax paper as an aid and roll up the jelly roll fashion, keeping it wrapped in wax paper. (The cake will crack but it will still hold together.)

Chill jelly roll, wrapped in the wax paper, on baking sheet for at least 1 - 2 hours. Transfer to a platter, remove wax paper, trim ends on the diagonal.

Sift the remaining cocoa mixture over the roll.

Mocha Chocolate Frosting
1/3 cup well-chilled whipping cream

2 teaspoons instant espresso powder

1 teaspoon Kahlua

1 tablespoon confectioners sugar or icing sugar

2 ounces Belgian Chocolate, Dark, shaved

Fresh Strawberries

In a chilled small bowl beat whipping cream, instant italian espresso powder, cinnamon and confectioners sugar until it holds stiff peaks.

Spread over jelly roll decoratively and garnish with shaved belgian chocolate and sliced or whole strawberries..

Cooking Tip:
This chocolate jelly roll can be prepared up to the filling portion of instructions 1 day in advance and kept covered loosely in refrigerator. Spread Whipped Cream Topping when ready to serve.

Chocolate Recipes and More like this Belgian Chocolate Jelly Roll...

A Belgian Chocolate Jelly Roll with Mocha Chocolate Frosting is a great pick to serve up a a great choice in Chocolate Recipes. A winning pick to add along side any Holiday Recipes..

With a couple picks from Appetizer Recipes while you sit and enjoy the season to be merry with your friends and family. One great in Finger Foods is the Cheese Puffs with Sweet Honey Baked Ham and Italian Cheese, flaky tender Crescent Rolls filled generously with Ham and Cheese make great Party Snacks.

How about a pick from the Drink Recipes. One of the Martini Recipes would be fantastically easy to make and one great pick that won't disappoint you.

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