Love and Hearts Chocolate Cake Roll
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cake, dessert
Serves: 8-10
Ingredients
For the pattern:
  • 1 egg white
  • 30 gm granulated sugar
  • 40 gms all purpose flour
  • 20 grams butter, softened
  • Color, as desired ( I used deep pink, and red)
For the cake:
  • 4 eggs (room temperature)
  • ¾ cup sugar
  • ¾ cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp water
for the Malted chocolate frosting: ( I halved the recipe)
  • 2 sticks butter, room temperature
  • 2 cups icing sugar, sifted
  • 37.5 gms ovaltine classic malt powder
  • ½ tbsp vanilla extract
  • pinch salt
  • 125 gm dark or semi-sweet chocolate, melted and cooled
  • 60 ml whipping cream
  • 1 cup slivered almonds
Instructions
  1. Grease a half sheet pan. Line it with parchment paper. Put your template under the parchment paper on one side of the pan.
For the pattern:
  1. In a bowl beat the egg white with a fork. Add in sugar. And then the flour. Mix well. Beat in the butter to make a smooth paste. Divide batter if necessary and color as desired. Put in piping bags and using the template as a guideline, pipe the pattern. Put in the freezer for at least 15 minutes, and make the cake batter.
For the cake:
  1. Preheat the oven to 375 F.
  2. Sift the flour with the baking powder and cocoa in a separate bowl.
  3. In a stand mixer, fitted with a whisk attachment, beat the 4 eggs for 5 minutes. Gradually add in the granulated sugar and beat for an additional 5 minutes, till the mixture is pale. Mix in the vanilla.
  4. Fold in the flour- cocoa till well combined. But do not overbeat. Add the water.
  5. Take the sheet pan with the piped pattern out of the freezer. Remove template from under the parchment paper.
  6. Pour the batter over the pattern. Clean the edges to get a cleaner roll. Let bake for 10 minutes.
  7. While the cake is baking, sprinkle powdered sugar on a piece of parchment paper. Once the cake is baked, remove it and flip it on the prepared parchment paper. The best way to flip I have found is to put the sugar sprinkled parchment paper on the back side of another sheet pan. And then put it on the baked cake. As shown in the video.
  8. Once flipped over, pull the parchment paper out from the decorated side. Flip it over again. And roll it, starting from the side opposite from the pattern.
  9. Let sit on counter, rolled till its completely cool. Make the frosting.
For the malted chocolate frosting:
  1. In a bowl of a stand mixer, fitted with paddle attachment, combine the sugar and butter and beat on the lowest speed for a minute till mixed.
  2. Add the malt powder, vanilla, salt and again beta on low till combined.
  3. Add in the melted and cooled chocolate and beat on medium speed until smooth, about 2 minutes. This is when you will see things shaping up. Resist the temptation to stick your hand in and get a lick of the frosting.
  4. Add the whipping cream and beat on medium high for about a minute.
  5. (This frosting is best used right away.)
  6. Unroll the patterned cake roll, and spread the chocolate malt frosting. Sprinkle the slivered almonds on top, and roll tightly again. Serve at room temperature.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/02/12/love-and-hearts-chocolate-cake-roll/