This is a sponsored post for Chocolate and Peppermint Roulade is written by me on behalf of PAM Cooking Spray.
The holiday season is almost upon us and approaching rapidly. With Thanksgiving so late this year I think it’s all going to go by in a blur. I’m here today to share with you some tips and tricks and not to mention a FABULOUS show stopper dessert, Chocolate and Peppermint Roulade. Oh yeah… and a giveaway, too!
As I’ve mentioned before, my motto for motherhood is:
Here are some Smart Tips for spending less time in the kitchen and more time with your kiddos:
- When working with sticky dough, like for cinnamon rolls, use PAM Cooking Spray on hands and fingers so they don’t stick to the dough. That way your kids can dig right in and spend some quality time while helping you make holiday treats without the mess.
- Use combination products like PAM Baking Spray to cut down on extra steps in recipes. PAM Baking Spray is a nonstick spray that is formulated with real flour so there’s no need to flour your pans anymore!
- Use disposable pans where you can for easy clean up so you can spend less time in the kitchen and more time with loved ones. Sometimes food is a little hard to get out of disposable pans, so use PAM Cooking Spray to get into all those nooks and crannies.
- When disposable pans aren’t an option, use PAM Cooking Spray’s . They now leave 99% Less Residue build up than margarine or other bargain brand cooking sprays. That way you’re spending less time scrubbing pans and more time with your family.
Chocolate and Peppermint Roulade
This cake is Ah-Mazing! If a flourless chocolate cake and a peppermint sponge cake had a baby, this would be their offspring. The cake is so chocolaty and rich without being dense. The filling has just the right amount of peppermint flavor without being too overbearing. The chocolate ganache finishes everything off with a buttery, chocolaty coating. This dessert is definitely a show stopper and PERFECT for special holiday get-togethers. If I could, I’d make one for each of my readers because everyone needs to taste this!
- Use the best quality ingredients you can afford. Trust me, it makes a difference!
- Make sure you read all of the directions before you get started, because this is a rapidly moving recipe and there really isn’t any time for breaks.
- ¼ cup all-purpose flour
- 6 oz dark or bittersweet chocolate, chopped fine
- 2 Tablespoons cold unsalted butter
- ¼ cup Dutch-process cocoa powder, sifted
- ⅛ teaspoon table salt
- 6 large eggs, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon cream of tarter
- 12 Tablespoons unsalted butter, softened
- 6 Tablespoons heavy cream
- 2 Cups confectioner's sugar
- ¾ cup Andes Peppermint Crunch Baking Chips
- ⅔ cup bittersweet chocolate chips
- 2 Tablespoons heavy cream
- ¼ cup confectioner's sugar, sifted
- 2-4 Tablespoons warm water
- Adjust oven rack to upper-middle position and heat oven to 400 degrees F. Spray 18 by 12-inch rimmed baking sheet with PAM baking spray, cover pan bottom with parchment paper and spray parchment with another layer of Pam baking spray.
- Combine chocolate and butter in a small bowl. Melt the chocolate in the microwave by heating the chocolate at 50% power for 30 seconds. Stir and repeat until butter and chocolate are melted. Stir until the chocolate is smooth and glossy. While chocolate is melting, sift cocoa, flour, and salt together into a small bowl and set aside.
- In bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half the sugar. Continue to beat, scraping down sides of bowl until yolks are pale yellow and thickened, about 8 minutes. Add vanilla and beat to combine. Place mixture into medium bowl; wash and dry mixer bowl and beaters.
- In clean bowl, beat egg whites and cream of tartar at medium speed until foamy, about 30 seconds. With mixer running, add about 1 teaspoon of the remaining sugar; continue beating until soft peaks form, about 1 minute. Gradually add remaining sugar and beat until whites are glossy and supple and hold stiff peaks when whisk is lifted, about 1-2 minutes longer. DO NOT over beat (if whites look dry and granular, they are over beaten). While whites are beating, stir chocolate mixture into yolks. With rubber spatula, stir a quarter of the whites into chocolate mixture. Fold in remaining whites until almost no streaks remain. Sprinkle dry ingredients over egg and chocolate mixture and fold in gently.
- Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake until center of cake springs back when touched with finger, 8 to 10 minutes, rotating pan halfway through baking time. Cool cake in pan on wire rack for 5 minutes.
- While cake is cooling, lay a clean kitchen towel over work surface and sift 1 tablespoon cocoa powder over towel. With your hands, rub cocoa into towel. Run knife around the edges of baking sheet to loosen cake. Invert cake onto towel and peel off parchment.
- Starting at a long side, roll cake and towel together like a jelly roll. Cool for 15 minutes. While the cake cools, make the peppermint buttercream by adding the butter, cream, and confectioner's sugar together in a medium bowl. Using a handheld mixer, beat until smooth. Add the peppermint baking chips and mix until just combined.
- At the end of the 15 minutes unroll the cake and towel. Using an offset spatula, immediately spread the peppermint buttercream evenly over the cake, almost to edges. Re-roll cake gently but snugly around filling. Set large sheet of parchment paper on overturned rimmed baking sheet and set cake seam-side down on top. Trim both ends of cake.
- Make the ganache by microwaving the bittersweet chocolate and cream in a small bowl at 50% power for 30 seconds. Stir and repeat until butter and chocolate are melted. Add confectioner's sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
- Spread ganache over roulade with small icing spatula. Sprinkle peppermint baking chips over the top and refrigerate cake, uncovered, to slightly set icing, about 20 minutes. Serve.