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Mocha Lava Cakes

9 Jan

1 Cup plus 1 TBSP butter

8 ounces bittersweet chocolate chips

4 egg yolks

4 large eggs

2 cups powdered sugar

3/4 cups all-purpose flour

1 tsp instant espresso

Pinch of salt


Heat oven to 425


Grease 6 (6 oz) ramekins with 1 TBSP butter. Microwave 1 cup butter and chocolate in microwave safe bowl at High 2 minutes or until melted; whisk until smooth. Beat egg yolks and eggs together at medium speed foe 1 minute. Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Divide batter evenly among ramekins. Place ramekins in a 15×10 inch jelly roll pan. Bake 16 minutes or until thermometer reaches 165. Remove from oven, and let stand 10 minutes. Loosen edges with a knife and invert onto serving plates. Serve with vanilla ice cream



Cream Cheese Pumpkin Roll

9 Jan

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

3 large eggs

1 cup granulated sugar

2/3 cup pure canned pumpkin

1 cup chopped walnuts


1 package (8 oz) cream cheese, softened

1 cup powdered sugar

6 TBSP butter

1 tsp vanilla

Preheat over to 375

Grease a 15×10 inch jelly roll pan with wax paper. Grease and flour paper. Sprinkle a clean kitchen towel with powdered sugar; set aside.

Combine flour and next 5 ingredients in a small bowl. In mixing bowl beat eggs and sugar until thick. Beat in pumpkin, stir into flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake 13 to 15 minutes or until cake springs back when touched.. Immediately loosed and turn cake onto kitchen towel. Carefully peel off paper. Roll up cake with towel starting at the short end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla in small bowl un til smooth. Carefully unroll cake; Remove towel, Spread cream cheese mixture on cake and re-roll. Wrap in plastic and chill 1 hour before serving

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