Looking for a dessert that screams luxury, elegance and style all in one? This Pistachio-Chocolate Chiffon Roll does that. It’s the perfect dessert for that stylish dinner party you’re hosting.
3/4 cup cake flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks
1/4 cup vegetable oil
1 cup German sweet chocolate, melted and cooled
1/3 cup water
4 egg whites
1/4 teaspoon cream of tartar
1-1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 drops green food coloring
1 drop yellow food coloring
1/3 cup chopped pistachios
4 ounces German sweet chocolate, melted and cooled
1 tablespoon butter, softened
1 cup confectioners' sugar
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons milk
© Wong Chee Yen | Dreamstime.com
- Line a greased baking pan with waxed paper and grease the paper; set aside.
- In a bowl, combine the flour, 10 tablespoons sugar, baking powder and salt.
- Combine the egg yolks, oil and chocolate; add to the flour mixture and beat until well combined. Add water; beat until smooth.
- In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add remaining sugar, beating on high until stiff peaks form.
- Fold into the chocolate mixture. Pour into prepared pan. Bake at 200° for 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes. Invert cake onto a towel dusted with confectioners' sugar. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
- For filling, in a bowl, beat the cream, sugar and extracts until soft peaks form. Add food coloring; mix well.
- Unroll cake; spread filling to within 2 cm of edges. Sprinkle with pistachios.
- Roll up again. In a small bowl, combine the glaze ingredients; beat until smooth. Spread over cake.
- Cover and refrigerate for 1 hour before serving.
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