Chocolate and Meyer Lemon Roll

Imprimer ma sélection

Preparation

Cake:

Preheat oven to 350°F (180°C).

Line a jelly roll pan with parchment paper.

In a large bowl, beat eggs and sugar with an electric mixer until pale.

Lower speed and add milk and oil. Set aside.

In another bowl, combine flour, ground almonds and cocoa.

Mix dry ingredients into egg mixture until batter is smooth.

Pour batter into pan and spread evenly with a spatula.

Bake approximately 14 minutes.

Turn cake out onto a fresh sheet of parchment paper.

Peel off baked-on parchment paper, and roll the cake and fresh parchment up.

Rolled up warm, the cake will take that shape. Cool.

Lemon cream:

In a saucepan over low heat, melt butter with lemon juice. Set aside.

In a bowl, combine sugar and cornstarch.

Gradually stir in eggs.

Add mixture to saucepan and cook over medium heat, stirring constantly, until thick.

Pour into a pan or bowl.

Cover with plastic wrap and refrigerate 20 minutes.

Whip cream and fold into chilled lemon mixture.

Candied Lemon:

Zest the lemons.

In a saucepan, bring water and sugar to a boil.

Add zest and reduce heat to low.

Simmer until pieces of zest are translucent, about 15 minutes.

Remove from syrup.

Refrigerate 45 minutes.

Assembly:

Unroll cake, spread evenly with 2/3 of lemon cream, leaving a ½-in. (1-cm) border.

Roll up.

Refrigerate 45 minutes.

Slice ends off (straight across or diagonally) for a clean look.

Place roll on a rack.

Using an offset spatula, spread remaining cream over the roll and sprinkle with candied lemon zest.

Crown each slice with a dark chocolate truffle and serve.