Chocolate Cake Roll with Praline Filling Recipe

Chocolate Cake Roll with Praline Filling Recipe
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  1. 4 large eggs
  2. 3/4 cup sugar
  3. 2 ounces unsweetened chocolate, melted and cooled
  4. 3 tablespoons water
  5. 1 teaspoon vanilla extract
  6. 2/3 cup all-purpose flour
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/4 teaspoon salt
  1. 1/4 cup slivered almonds
  2. 1/4 cup sugar
  3. 1 cup heavy whipping cream
  1. 1/4 cup butter, cubed
  2. 2 ounces unsweetened chocolate, chopped
  3. 1-3/4 cups confectioners' sugar
  4. 1/4 cup 2% milk
  5. 1 teaspoon vanilla extract
  1. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored.
  3. Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan.
  4. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  5. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  6. Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces.
  7. Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter.
  8. For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll. Yield: 10 servings.