Chocolate Marshmallow Cream Cake Roll
Whisk in hot water and mix until smooth. In separate clean, dry mixing bowl, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually add remaining 1/4 cup sugar; continue whipping until stiff peaks form, 1 to 2 minutes longer.
no bake chocolate marshmallow roll
Roll the cake back up the same as before, ending with the bare edge of the cake. Place seam side down on a rack set on top of a parchment-lined tray and place in the refrigerator for 30 minutes. While the cake is chilling, place the chopped chocolate and coconut oil in a heat-proof bowl set atop a saucepot with 2 inches of water (a double.
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Chocolate Cake. Pre-heat your oven to 350F & grease and line a 10×17 inch baking pan with parchment paper - Try to use one with edges that are 1 inch high; Set aside. In a small bowl, whisk together hot coffee, melted butter, cocoa powder, and vanilla. Set aside. Sift together pastry flour, salt and baking soda.
no bake chocolate marshmallow roll
Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
no bake chocolate marshmallow roll
Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely. Spread coconut on waxed paper. Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut. Wrap rolls in waxed paper and then again in plastic wrap.
no bake chocolate marshmallow roll
Put the chocolate chips into a bowl & add the oil. Microwave the chocolate/oil until melted… stir until smooth. Add the mini marshmallows & stir until they are all coated with chocolate. Take 2 large sheets of aluminum foil. Taking 1/2 of the marshmallow mixture, put it onto one sheet of foil & using the foil, form into a log.
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Place the mini marshmallows and the chocolate chips inside towards one end of the slice of bread. Roll the bread up tightly. Repeat with the remaining slices of bread. Prepare the chocolate egg mixture: in a shallow bowl, whisk together the eggs, milk, vanilla extract and one tablespoon of cocoa powder. Stir well.
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Mix well-beaten egg and vanilla into the chocolate and butter. Remove from heat. 2. Mix in the icing sugar, walnuts and marshmallows. 3. Lay a sheet of waxed paper flat. Sprinkle coconut evenly over the waxed paper. 4. Spoon the chocolate /marshmallow, nut mixture onto the coconut in a roll along one end of the waxed paper. 5. Roll . Chill.
no bake chocolate marshmallow roll
Remove parchment paper. Roll towel and cake into a spiral, starting from the short side of the cake. Cool completely on a wire rack. Unroll cake; remove towel. Spread cake with Marshmallow Cream Filling to within ½-inch of the edges. Roll up cake; cover with a layer of plastic wrap and foil. Freeze until ready to serve.
Chocolate Marshmallow Cream Cake Roll
In a large bowl, mix together the graham crumbs, 1 cup coconut and cocoa until well combined. This also helps break up any lumps in the cocoa. Mix together the condensed milk, butter and vanilla and stir into the dry mixture. Let the mixture sit in the fridge for 20 minutes or so before forming the cookies.
no bake chocolate marshmallow roll
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. In a medium bowl, combine the flour, black cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light & fluffy for 2-3 minutes.
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Directions. In a large bowl, combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20-second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined. Let chocolate cool for a few minutes until it is cool to the touch, but hasn't hardened.
Chocolate Marshmallow Roll
Stir in chopped nuts. Spread into the prepared jelly roll pan, and bake for 15 to 18 minutes. Remove from the oven, top with mini marshmallows. Return the pan to the oven for 2 to 3 minutes; remove from the oven again. Dip a knife in water and spread the melted marshmallow over cake in an even layer; cool.
Chocolate Roll Cake with Marshmallow Fluff Filling The Sweet and
1 pkg. colored miniature marshmallows. 1 pkg. white marshmallows. Beat together powdered sugar and eggs. Melt chocolate chips and butter together. Add the eggs and powdered sugar mixture. Pour over marshmallows (don't use all white). Shape into long roll. Wrap in aluminum foil, place in freezer for one hour. Take out and re-shape to get it more.
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Step 5: Place the 1/2 cup of melting wafters on a microwave-safe dish or paper plate. (This amount of chocolate should be enough to cover four Marshmallow Pops.) Step 6: Microwave the chocolate for 30 seconds, check it and give it a stir. Step 7: Continue to microwave the chocolate, 10 seconds at a time, Alternating between heating and stirring.
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Stir the egg white, sugar, water, and cut marshmallows in the top of a double boiler. Cook over hot water while beating with an egg beater until the mixture stands in peaks, about 10 minutes. Remove from heat and add in the vanilla extract and baking powder. Beat 5 minutes more or until the icing is of smooth spreading consistency.