Chocolate Mocha Roll Recipe

Name: Chocolate Mocha Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Mocha Roll; serves 8 to 10; 2 eggs room temp separated preheat oven at 350 F; 1/3 cup ground almonds; 2 TBS cocoa powder; 3TBS flour/use rice flour for gluten free; 1 tsp baking powder; 1/4 tsp salt; 2 tsp instant coffee or 3 table spoons strong espresso; 3 TBS water to dissolve instant.; soft butter or cooking spray parchment paper,; 10 by 14AAA baking sheet with edge.; Powdered sugar ,raspberries (optional); Filling; 1 1/2 cup of heavy cream; 2 TBL sugar; 1 tsp vanilla

Servings: persons

Chocolate Mocha Roll
serves 8 to 10
2 eggs room temp separated preheat oven at 350 F
1/3 cup ground almonds
2 TBS cocoa powder
3TBS flour/use rice flour for gluten free
1 tsp baking powder
1/4 tsp salt
2 tsp instant coffee or 3 table spoons strong espresso
3 TBS water to dissolve instant.
soft butter or cooking spray parchment paper,
10 by 14AAA baking sheet with edge.
Powdered sugar ,raspberries (optional)
Filling
1 1/2 cup of heavy cream
2 TBL sugar
1 tsp vanilla

1
Prepare baking sheet or jelly roll pan and parchment by buttering or spraying and dusting with flour,shake of excess flour.
2
Sift flour,salt,cocoa powder and baking powder together.
3
Dissolve instant coffee in hot water set aside.
4
Beat egg whites until soft peaks form add half the sugar gradually until peaks stand up.
5
Beat yolks with remaining sugar until pale yellow and thick,add 1/3 dry ingredients add coffee and the rest of the dry ingredients and the ground almonds, carefully fold in the egg whites,spread mixture on prepared parchment in pan,bake for 12 plus min,check gently press down fingers on the cake it should spring back from touch.
6
Cool for 15 min then turn cake on powdered sugar dish towel,peel of the parchment gently flip over and carefully roll up with the parchment on the other side set aside to cool completely,in the meantime whip the heavy cream until soft peaks form ad the sugar and vanilla beat 30 seconds more .
7
Unroll the cake and spread the whipped cream leaving about 1AAAon the edge,add raspberries if available.
8
shake powdered sugar for decoration and present on long serving dis

1034

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chocolate Mocha Roll, serves 8 to 10, 2 eggs room temp separated preheat oven at 350 F, 1/3 cup ground almonds, and more.

Yes, Chocolate Mocha Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Mocha Roll

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