Description
A festive chocolate cake roll filled with Frangelico whipped cream, chopped hazelnuts and ganache, finished with sugared cranberries and meringue mushrooms.
Ingredients
Scale
- 1 cup (100g) fresh cranberries (do not use frozen)
- 4–5 rosemary sprigs
- 3/4 cup (180ml) water
- 1 and 1/4 cups (250g) granulated sugar, divided
- 1 and 1/3 cups (157g) cake flour
- 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated and at room temperature
- 1 cup (200g) granulated sugar, divided
- 2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
- 1 large egg white, at room temperature
- less than 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
- pinch salt
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)
- 1 ounces (28g) semi-sweet chocolate, finely chopped
- 1 and 1/2 cups (360ml) cold heavy cream
- 2 Tablespoons (30ml) Frangelico liqueur
- 1/4 cup (30g) confectioners? sugar
- 1 Tablespoon (5g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (60g) finely chopped hazelnuts (optional)
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
Instructions
- If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours; place cranberries and rosemary in a large heatproof bowl and set aside.
- In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved; remove the pan from heat and allow to cool for 5 minutes.
- Pour the sugar syrup over the cranberries and rosemary and stir; cover the bowl and set aside for 15 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat; using a slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet; allow to dry, uncovered, for 1 hour.
- Pour remaining 1/2 cup (100g) sugar into a large bowl; toss the cranberries and rosemary in the sugar, coating them all the way around; place on a parchment paper?or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator; cover tightly and store in the refrigerator for up to 3 days.
- For decorating ideas, see how to make sugared cranberries.
- Preheat oven to 350?F (177?C); spray a 12?17-inch baking pan with nonstick spray or grease with butter so the parchment paper sticks, then line it with parchment paper so the cake seamlessly releases and spray or grease the parchment paper too.
- Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
- Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form; transfer to another bowl.
- Using the same mixing bowl you just had the egg whites in, add the egg yolks, remaining sugar, oil, and vanilla extract; beat together on high speed for 3-4 minutes or until thickened and light in color.
- Add half of the whipped egg whites into the egg yolk mixture and beat on low speed for 10 seconds; repeat with remaining egg whites and beat on low for 10 seconds.
- Add half of the flour mixture and beat on low or fold with a silicone spatula until combined; repeat with remaining flour mixture, avoiding over-mixing and deflating the egg whites; batter will be very light.
- Spread batter evenly into prepared pan, gently bang the pan on the counter a couple times to pop any air bubbles, and bake for 15-16 minutes or until the cake springs back when lightly poked with your finger.
- As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter and dust parchment/towel with 3 Tablespoons (15g) of cocoa powder; once the cake comes out of the oven, quickly run a knife around the edges to loosen it and immediately invert it onto the parchment/towel; peel off the parchment paper that was on the bottom of the cake as it baked and starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel; allow the cake to cool completely rolled up in the parchment-towel.
- Preheat oven to 200?F (93?C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a clean residue-free large glass or metal mixing bowl, beat the egg white, cream of tartar, and salt together on high speed until foamy.
- With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form.
- Snip off the end of a plastic bag or fit a round piping tip in a piping bag and pipe quarter-sized circles and 1-inch tall cones; bake for 2 hours and do not open the oven.
- Turn off the oven and let the meringues sit inside the cooling oven for 20 minutes; remove and cool completely.
- Melt the remaining chocolate and set aside to cool slightly.
- Once meringues are cool, attach using a bit of melted chocolate to form mushrooms and let set.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
- Whip the heavy cream, Frangelico, confectioners? sugar, and cocoa powder on medium-high speed until medium to stiff peaks form.
- Gently unroll the cake, spread whipped cream evenly on top leaving a 1/2 inch border, and sprinkle chopped hazelnuts on top; re-roll the cake with the parchment/towel removed and place on a cutting board.
- If the exterior looks moist, dust with cocoa powder; cover and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
- Ganache: place chopped chocolate in a medium bowl, heat the cream until just simmering, then pour over chocolate and let sit 2-3 minutes; stir until smooth and refrigerate to thicken.
- Remove rolled cake from the refrigerator, slice a 3-4 inch section off one end to create a branch, and spread thickened ganache over the top and sides.
- Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners? sugar just before serving.
- Cover leftovers and refrigerate up to 3 days.
- Prep Time: 30 mins active (plus chilling, meringue baking ~2 hrs, and overnight sugaring)
- Cook Time: Approx. 2 hrs 30 mins (includes meringue baking and ganache prep)