The basis of these delicious roll cakes is classic French chocolate sponge cake made from cocoa powder with a layer of butter cream. Cakes are covered with chocolate icing. Bakery in San Francisco made the first Ho Hos cakes in 1920.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
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Time: 3 hours. 25 minutes Difficulty: medium Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 5 eggs
- 2 yolks
- 3/4 Art. brown sugar
- 1 tsp vanilla extract
- 3/4 Art. premium wheat flour
- 6 tbsp. l cocoa powder
- 1/4 tsp baking powder for dough
- 1/4 Art. warm ghee
Filling
- 3 tbsp. powdered sugar
- 1 tbsp. butter
- 1 tsp vanilla extract
- 1 – 2 tbsp. l fat cream
Glaze
- 350 gr dark chocolate sliced
- 60 gr cocoa butter or 1/4 tbsp. vegetable oil
- Special equipment: two aluminum baking trays with boards with a size of 32 by 45 cm.
Recipes with similar ingredients: eggs, brown sugar, vanilla extract, premium flour, cocoa, ghee butter, icing sugar, butter, cream, dark chocolate
Recipe preparation:
- Preheat the oven to 180 ° C.
- Make a biscuit: oil two thin aluminum baking sheets and cover them with parchment paper; then grease the paper.
- Boil water in a saucepan.
- In a bowl of a stationary mixer, combine eggs, yolks, sugar, vanilla and whisk lightly. Place a bowl over boiling water and mix until the mixture warms up and sugar will dissolve. Place the bowl on the stand of the mixer provided with whisk, and beat until light and airy, about 6 minutes.
- Sift flour, cocoa and baking powder 3 times.
- Remove the bowl from the mixer and gradually stir in the sifted flour mixture. Stir in the melted butter.
- Pour dough into prepared baking trays immediately and smooth surface with a cooking spatula. Bake the biscuits until lightly brown until they begin to move away from the edges of the baking sheets, from about 14 to 16 minutes.
- Remove the biscuits from the oven and let stand in the baking sheets in within 1 minute. Drag the knife around the edge, then flip them over parchment paper. Dampen the paper (the one that was baked on biscuits) with water, and let soak for 2 minutes. Separate biscuit parchment. Trim dry edges. Cool the biscuits covering them with plastic wrap.
- Make the filling: in the bowl of the stationary mixer, connect sugar and butter and mix at low speed until until they are well mixed; then increase the speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat at medium speed for 1 minute, with add more cream as needed to adjust the density cream.
- Spread the biscuit with a thin layer of filling, leaving the border about centimeter from the far edge. Starting from the long edge, roll sponge cake in a tight roll 10 cm thick. Make from the remaining biscuits and toppings rolls and place on a baking sheet with the seam down. Cool the rolls for 30 minutes; then cut them into cakes 7.5 cm long
- Make icing: Melt 2 ingredients for icing in a bowl set over boiling water, stirring occasionally. Cover the pan with parchment paper or a silicone mat for baking. One at a time, gently immerse the cakes in the hot chocolate. Lift with a fork and allow excess to drain back to the bowl. Place the cakes on a baking sheet and leave when room temperature until the glaze hardens, approximately 1 to 2 hours.
