Cozy Moments by Katy
Region: MX
Saturday 03 October 2026 15:33:51 GMT
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TheHexWitch :
Yummmmm
2026-10-03 18:25:53
2
Cozy Moments by Katy :
🍓Chocolate Raspberry Roll Serves: 6–8 Preparation time: 25 minutes Cooking time: 15–20 minutes Level: 2 Ingredients Chocolate Roll 90 g (3 oz) dark chocolate, broken into large pieces ½ cup (75 g) plain flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 4 large eggs ¾ cup (150 g) granulated sugar 1 teaspoon vanilla extract (essence) 2 tablespoons cold water 2 tablespoons icing sugar Chantilly Cream 2 cups (500 ml) whipping cream 2 tablespoons icing sugar 1 teaspoon vanilla extract (essence) Fresh raspberries, for the filling Preparation Chocolate Roll Preheat the oven to 190°C (375°F / gas mark 5). Grease a 38 × 21 cm (15½ × 10½ in) baking tray with butter and dust it with flour. Line it with waxed baking paper. Melt the chocolate slowly in a double boiler over gently simmering water. Set it aside to cool. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer on high speed to beat the eggs and granulated sugar until the mixture is pale and thick. Add the vanilla. Using a large rubber spatula, gently fold the dry ingredients into the egg mixture, alternating with the cold water. Add the melted chocolate. Spread the batter in the prepared tray. Bake for 15–20 minutes, or until the cake feels springy when touched. Dust a clean kitchen towel with the icing sugar. Turn the cake out onto the towel and carefully peel away the paper. Use the towel to help roll up the cake, then leave it to cool. Chantilly Cream and Assembly Using an electric mixer on high speed, beat the cream, icing sugar, and vanilla until firm. Unroll the cake and spread the Chantilly cream over it, leaving a 2.5 cm (1 in) border. Scatter the raspberries over the cream, then roll the cake up again.
2026-10-03 15:56:03
0
susana arbocco sissi :
linda cabaña [Rosa]😍😍
2026-10-04 01:29:18
2
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