Best Chocolate Peppermint Roll Recipes

CHOCOLATE & PEPPERMINT ICE CREAM ROLL

Steps:

• Place egg whites in large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift flour, 1/4 cup cocoa, baking powder, baking soda and salt together twice. , In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating on high speed until thick and lemon-colored. Beat in water, oil and vanilla. Fold in flour mixture (batter will be thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 8-10 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with remaining cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Freeze, covered, at least 2 hours or until firm; trim ends., Arrange holly leaf cardboard cutouts on cake roll; sprinkle with confectioners' sugar. Carefully remove cutouts; top with Red Hots for berries.

CHOCOLATE PEPPERMINT CAKE ROLL

Steps:

• Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.
• Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.
• Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.
• Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.
• Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
• Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.

CHOCOLATE-PEPPERMINT ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a shallow 11x5-inch baking pan with greased waxed paper.
• Beat egg whites using an electric mixer in a mixing bowl until light and fluffy. Gradually add 1/2 cup white sugar and beat until combined.
• Beat egg yolks and salt together using an electric mixer in a separate bowl until light and fluffy. Gradually add remaining 1/2 cup sugar and beat until combined. Fold in egg white mixture. Fold in flour and cocoa powder. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
• Remove from the oven and turn cake onto a towel sprinkled heavily with powdered sugar. Remove waxed paper from cake and form into a roll. Let stand for about 4 minutes.
• Unroll cake and spread evenly with peppermint ice cream. Re-roll and freeze until ready to serve.

CHOCOLATE PEPPERMINT ROLL

Steps:

• GENOISE: 1. Heat oven to 350 C. Butter a 10.5 x 15.5 x 1 inch pan. Line with parchment; butter & flour paper, tapping out excess flour. 2. Sift flour, cocoa & baking soda together in a bowl. Set aside. Melt butter in a saucepan over low heat. Skim off white foam, pour clear yellow butter into a bowl, discarding white liquid. Set aside in warm place. 3. In a heat-proof bowl, whisk eggs & sugar. Set bowl over a pan of simmering water; stir until mixture is warm to touch & sugar has dissolved. Remove from heat, beat on high speed until mixture is thick & pale and has tripled in bulk. Reduce speed, add vanilla, and beat 2-3 minutes more. Sift flour mixture over egg mixture, folding in gently with spatula. While folding in last addition, dribble melted butter over batter & fold in. 5. Spread batter evenly in pan, leaving behind any butter left in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15-20 minutes. Don't overbake or cake will crack. Sit in pan on a wire rack until cool enough to handle. Dust surface with cocoa. To make rolling easier, trim cake edges, cover with a sheet of waxed paper & a damp dish towel. Invert onto a work surface, peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use. PEPPERMINT BUTTERCREAM FROSTING: Place all ingredients in a bowl and beat until smooth. CHOCOLATE POURING SAUCE: Place chocolate and cream in a bowl over simmering water. Sit for 2-3 mins to melt without stirring. Then slowly stir to combine. Add powdered sugar and mix. Add water 1 tbsp at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. ASSEMBLY: Unroll Genoise & spread filling to a 1/4 inch. Roll filled cake from end to end. Trim ends as needed for a clean finish. Place assembled roll on a serving plate and pour chocolate sauce on top.