Rolled Cake with Chocolate Mousse

Tronco Natalizio

Cooking With Nick Stellino
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Ingredients:

Non stick spray
Double recipe of Genoise batter
1 recipe Chocolate Mousse
2 ounces coffee or chocolate liqueur
3 ounces slivered almonds
5 maraschino cherries cut in half

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Printable Version
Pre-heat the oven to 350 degrees.
Spray 11 x 17-inch baking sheet pan with non-stick spray. Line the greased sheet pan with a piece of parchment paper that has been cut to fit the pan. Spray the paper with non-stick spray. Spread the genoise batter evenly to the edges of the baking sheet.
Bake for 15 -20 minutes or until the cake is a light golden brown and springs back to the touch.
Let it cool completely, remove the cake from the baking sheet and remove the parchment paper. Trim the edges of the cake if slightly uneven, brittle, or overcooked.
Cut a piece of aluminum foil larger than the cake and sprinkle it with powdered sugar. Transfer the cake to the foil, placing it "golden side" down.
Rolling the jelly roll:
Sprinkle exposed (non-golden) side of the cake with powdered sugar. Lay a piece of parchment paper on top of the powdered cake. Place a clean linen kitchen towel on top of the parchment paper. Gently, start rolling from one end of the rectangular cake, as tightly as possible, using the aluminum foil to help you roll. Small cracks may appear in the cake, continue to roll the entire cake. The towel works as a gentle placeholder to help the jelly roll take it’s shape. The purpose of this step is to train to hold its rolled shape.
Wrap the cake carefully with plastic wrap, and chill rolled cake for 30 - 45 minutes in the refrigerator.
Carefully unroll the cake, removing towel, parchment paper and aluminum foil. Brush the inside of the cake with liqueur. Using about ½ of the chocolate mousse, spread mousse about 1/4 inch thick over the entire rectangle leaving about an inch border from each edge.
Re-roll the cake, placing it seam side down on a serving platter. Frost the rolled cake with the remaining chocolate mousse. Decorate the cake with slivered almonds and maraschino cherries.
Keep refrigerated. This cake can be made and assembled the day before serving. It's rich texture
and flavors are even better the second day.
Chef's Tip:
Make sure that you use a baking sheet with edges. You may double this recipe, but it will take three times as long to whip the eggs.
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