Chocolate Roll Cake (Banh Cuon Chocolate)

 

Banh Cuon Chocolate, or Chocolate Roll Cake, is a delightful Vietnamese dessert that combines the richness of chocolate with the soft, fluffy texture of a roll cake. This decadent treat is perfect for special occasions or whenever you want to indulge in something sweet and luxurious. Let’s get started!

Ingredients

For the Cake:

• All-purpose flour: 1 cup (120g)
• Cocoa powder: 1/4 cup (25g), unsweetened
• Baking powder: 1 teaspoon
• Salt: 1/4 teaspoon
• Large eggs: 4, separated
• Granulated sugar: 3/4 cup (150g)
• Vegetable oil: 1/4 cup (60ml)
• Milk: 1/4 cup (60ml)
• Vanilla extract: 1 teaspoon

For the Filling:

• Heavy whipping cream: 1 cup (240ml)
• Powdered sugar: 2 tablespoons
• Vanilla extract: 1 teaspoon
• Chocolate chips or chopped chocolate: 1/2 cup (optional, for added richness)

For the Chocolate Ganache (optional):

• Heavy cream: 1/2 cup (120ml)
• Semi-sweet chocolate chips: 1 cup (175g)

Equipment

• Baking sheet: 15×10 inch, lined with parchment paper
• Mixing bowls: Various sizes
• Electric mixer or whisk: For beating eggs and whipping cream
• Spatula: For mixing and spreading
• Sifter: For dry ingredients
• Clean kitchen towel: For rolling the cake
• Plastic wrap: For wrapping the rolled cake

• Step 1: Prepare the Cake Batter

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper and lightly grease it.
  2. Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat egg yolks: In a large mixing bowl, beat the egg yolks and 1/2 cup of the granulated sugar until pale and thick. This should take about 3-4 minutes. Add the vegetable oil, milk, and vanilla extract, and mix until well combined.
  4. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the egg yolk mixture, folding gently until just combined. Do not overmix.

  Step 2: Beat Egg Whites

  1. Beat egg whites: In a separate, clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
  2. Fold in egg whites: Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.

  Step 3: Bake the Cake

  1. Spread the batter: Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
  2. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
  3. Cool: Remove the cake from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

  Step 4: Roll the Cake

  1. Roll the cake: While the cake is still warm, roll it up gently with the towel from one short end to the other. Allow the rolled cake to cool completely on a wire rack.

  Step 5: Prepare the Filling

  1. Whip the cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Add chocolate (optional): If using, fold in the chocolate chips or chopped chocolate.

  Step 6: Assemble the Cake

  1. Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
  2. Re-roll the cake: Gently re-roll the cake without the towel, making sure the filling stays in place. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

  Step 7: Prepare the Chocolate Ganache (optional)

  1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  2. Add the chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
  3. Pour over the cake: Remove the plastic wrap from the chilled roll cake and place the cake on a serving platter. Pour the ganache over the cake, allowing it to drip down the sides. Let the ganache set before slicing.

  Step 8: Serve and Enjoy

  1. Slice and serve: Slice the Chocolate Roll Cake into pieces and serve. Enjoy this fluffy, delicious treat with a cup of coffee or tea.

  Tips for the Perfect Chocolate Roll Cake

  1. Room temperature eggs: Ensure your eggs are at room temperature before beating. This helps achieve the best volume.
  2. Fold gently: When combining the egg whites with the batter, fold gently to maintain the airiness of the mixture.
  3. Roll while warm: Rolling the cake while it’s still warm helps prevent cracks.
  4. Chill the bowl: For the filling, chill your mixing bowl and beaters for better results when whipping the cream.

  Conclusion

  Banh Cuon Chocolate is a delightful dessert that combines the rich flavors of chocolate with a light, airy texture. This recipe will guide you through creating a beautiful and delicious chocolate roll cake that’s perfect for any occasion. Enjoy baking and savor every bite of this fluffy and delicious treat!

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Planet Hollywood Capn Crunch Chicken

 

Ingredients:
Chicken Crunch:
2 c. Cap’n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper

Method:
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

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Rice Omelette

 

3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs

In a bowl, with a fork blend the rice, cheese and pepperoni. Beat the eggs in a separate bowl just long enough to mix the whites and yolks; then season lightly with salt and pepper. In a large frying pan or omelet pan, over medium high heat, melt the butter, being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings

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Pioneer Woman Sausage Gravy

 

The Pioneer Woman’s Classic Sausage Gravy Recipe

Sausage gravy is a classic breakfast comfort food that never fails to satisfy. The Pioneer Woman’s recipe for Sausage Gravy brings together the perfect blend of savory sausage, creamy milk, and a medley of spices to create a rich and hearty dish that’s perfect for a cozy morning meal. Whether you prefer it mild or spicy, this recipe is easily customizable to suit your taste preferences. Let’s dive into the simple steps of creating this warm and satisfying breakfast favorite.

Ingredients:

 

• 1 pound hot or mild breakfast sausage
• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk, or more to adjust consistency
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 12 biscuits, cooked and ready to serve

Instructions:

1. Tear the sausage into small pieces and spread them evenly in a large, heavy skillet. Over medium-high heat, brown the sausage until it’s no longer pink, then reduce the heat to medium-low.
2. Spoon in half of the flour, stirring it into the sausage. Gradually add more flour, continuing to stir and cook for another minute or so.
3. Pour in the milk and continue stirring the mixture constantly. Cook the gravy, stirring frequently, until it thickens, typically taking around 10 to 12 minutes.
4. Season the gravy with the salt and pepper, adjusting the flavors according to your preference. If the gravy thickens too quickly, add another 1/2 cup of milk or more to achieve the desired consistency.
5. Serve the sausage gravy over warm biscuits and enjoy this satisfying and flavorful breakfast. This recipe can easily be doubled to accommodate larger gatherings, making it a perfect dish for family and friends.

Follow this classic recipe from The Pioneer Woman to create a hearty and delicious breakfast that will start your day off on the right note!

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