Chocolate Pecan Roll Cake Recipe
A delicious and indulgent treat that combines the rich flavors of chocolate and pecans in a delightful roll cake.
Ingredients:
- 4 large eggs (separated into yolks and whites)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chopped pecans (for garnish)
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.
- Beat the egg yolks with the sugar until pale and fluffy. Add the vanilla extract, cocoa powder, and flour. Mix until smooth.
- Whip the egg whites with the salt and cream of tartar until stiff peaks form.
- Fold the whipped egg whites into the cocoa mixture, being careful not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the warm cake in a towel dusted with cocoa powder to cool completely.
- Prepare the Filling:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in the chopped pecans gently.
- Assemble the Roll:
- Unroll the cake and spread the whipped cream filling evenly over the surface. Roll it up tightly again.
- Chill in the refrigerator for at least 30 minutes.
- Make the Ganache:
- Heat the heavy cream in a saucepan until steaming. Pour over chocolate chips and stir until smooth.
- Pour the ganache over the rolled cake.
- Garnish and Serve:
- Sprinkle chopped pecans over the ganache for garnish.
- Chill the cake for 30 minutes to set the ganache. Slice and serve!
Helpful tips:
- For added flavor, try adding a hint of coffee extract to the cake batter.
- Experiment with different nut varieties for the filling, such as almonds or walnuts.
- Dust the finished cake with cocoa powder for an extra touch of elegance.
- Make sure to cool the cake completely before adding the filling to prevent it from melting.
- Using a serrated knife for slicing ensures clean and neat cuts.
- Store any leftovers in the refrigerator for up to 2-3 days.
Expert Secrets:
- Whipping the egg whites to stiff peaks is crucial for a light and airy cake texture.
- Be gentle when folding the egg whites into the batter to maintain the volume and airiness.
- Using quality chocolate for the ganache will enhance the overall flavor of the cake.
- Allowing the cake to chill after assembling helps to set the filling and ganache for a better presentation.
- For a decadent twist, drizzle melted white chocolate over the finished cake before serving.