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Chocolate Mocha Souffle Roll

sweet.chef's picture
In most of the cases, people find it quite difficult to resist my chocolate mocha souffle roll. Oh my goodness, my chocolate mocha souffle rolls do look and taste amazing for sure! Try it!
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Cocoa 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Salt 1 Dash
  Sugar 1⁄4 Cup (4 tbs)
  Powdered sugar 1 Teaspoon
  Mocha cream 50 Gram (for filling)

Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line with wax paper.
Grease wax paper lightly; set aside.
Place egg yolks in a large bowl, and beat at high speed of an electric mixer until foamy; gradually add 1/2 cup sugar, beating until mixture is thick and lemon colored.
Add cocoa, vanilla, and salt; beat at low speed of an electric mixer until blended.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold egg whites into cocoa mixture.
Spread batter evenly in prepared pan; bake at 375° for 15 minutes.
Sift powdered sugar in a 15- x 10-inch rectangle on a towel.
When souffle is done, immediately loosen from sides of pan, and turn out onto sugar.
Peel off wax paper.
Starting at long side, roll up souffle and towel together; cool on a wire rack, seam side down.
Unroll and remove towel.
Spread Mocha Cream Filling over souffle, and reroll.
Place on a serving plate, seam side down.
Before serving, sift additional powdered sugar over roll.

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Chocolate Mocha Souffle Roll Recipe