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Instructions
Step 1: Bake the Cake Roll
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Whisk Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and vegetable oil, folding until just combined.
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake: Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
- Cool and Roll: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake tightly in the towel, starting from the short end. Allow it to cool completely while rolled.
Step 2: Prepare the Almond Cream Filling
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Whip Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add Almond Extract: Fold in the almond extract until fully combined.
Step 3: Assemble the Cake Roll
- Unroll the Cake: Once the cake is completely cooled, carefully unroll it from the towel.
- Spread Filling: Spread the almond cream filling evenly over the cake, leaving a small border around the edges.
- Roll Again: Starting from the short end, carefully roll the cake back up (without the towel this time). Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Step 4: Prepare the Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
- Melt Chocolate: Remove from heat and pour over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
Step 5: Finish and Serve
- Drizzle Ganache: Remove the cake roll from the refrigerator and unwrap it. Place it on a serving platter and drizzle the chocolate ganache over the top.
- Garnish: Sprinkle sliced almonds on top for an extra crunch and a beautiful presentation.
- Slice and Serve: Slice the cake roll into thick pieces and serve. Enjoy this delicious dessert with friends and family!
Tips for Success
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for the best mixing results.
- Gentle Folding: Be gentle when folding the whipped cream into the cream cheese mixture to maintain its light and airy texture.
- Chill for Best Results: Refrigerating the assembled cake roll helps the flavors meld and makes slicing easier.
Conclusion
The Chocolate Almond Cream Cake Roll is a delightful treat that combines rich chocolate with a creamy almond filling, all topped off with a luscious chocolate ganache. This dessert is perfect for special occasions or whenever you want to indulge in something sweet. With its stunning appearance and delicious flavor, it’s bound to impress anyone lucky enough to enjoy a slice. So gather your ingredients, roll up your sleeves, and get ready to make a dessert that’s truly a work of art!
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