Dromtarta - Swedish Chocolate Dream Cake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A jelly roll w/a delicious filling. The filling is much creamier if made w/an electric mixer. From Classic Scandinavian Cooking by Nika Hazelton. Ingredients:
1/2 cup flour |
1/3 cup cocoa (preferably dutch type) |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3 eggs |
3 tablespoons water |
1 teaspoon vanilla |
3/4 cup granulated sugar |
confectioners' sugar |
3/4 cup unsalted butter |
1 egg yolk |
1/4 cup cocoa (preferably dutch type) |
3 cups confectioners' sugar |
3 tablespoons rum or 3 tablespoons cognac |
Directions:
1. Preheat oven to 350°F.
2. Cake:.
3. Sift together the flour, cocoa, baking powder, salt and baking soda.
4. Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition.
5. Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly.
6. Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done.
7. Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down.
8. Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading.
9. Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.
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