Chocolate Hearts Or Roll

[Guest guest]

The Basic Holiday Cake Roll was posted earlier, but I will post it

again. kathleen

 

* Exported from MasterCook *

 

Chocolate Hearts Or Roll

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 33

Serving Size : 6 Preparation Time :0:00

Categories : Cakes And Frostings Fruits

*Holiday Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Basic Holiday Cake Roll -- chocolate variation

(see separate recipe)

Sweet " Cream Cheese " Filling

(see Basic Holiday Cake Roll)

***RASPBERRY COOLIS***

2 cups frozen unsweetened raspberries -- thawed

sweetener -- to taste

(1/4 to 1/2 cup sugar)

2 teaspoons cornstarch or other starch -- DISSOLVED IN

1 tablespoon water

 

Full title: Chocolate Hearts Or Roll With Sweet " Cream Cheese " Filling And

Raspberry Coulis

 

Serves 6

 

You'll never believe that a chocolate cake with 1 or less grams of fat per

slice can taste so rich-until you try it! (By the way, " coulis " is just

the French word for a fruit or vegetable puree or sauce.)

 

To make the cake batter, preheat the oven to 350F. Follow the directions

for making the batter for the chocolate variation of the Basic Holiday Cake

Roll.

 

To make Chocolate Hearts, scrape the batter evenly into 12 lightly oiled or

nonstick, heart- shaped muffin cups. Bake for 20-25 minutes at 350F, or

until they test done. Do not overbake. Carefully remove from pans and

cool on racks.

 

To make a Chocolate Roll, follow the directions for baking, rolling, and

cooling the Basic Holiday Cake Roll, using unsweetened cocoa instead of

powdered sugar when rolling.

 

To fill the Chocolate Hearts, slice them in half horizontally with a

serrated knife, using a careful sawing motion. Spread some of the filling

on each bottom half, then place the top half over that. Refrigerate, well

covered with plastic wrap, until serving time.

 

To fill the Chocolate Roll, follow the directions for filling, rolling, and

refrigerating the Basic Holiday Cake Roll. Just before serving, carefully

cut the roll into 12 slices with a serrated knife, using a gentle sawing

motion.

 

To make the Coulis, puree the raspberries in a food processor or blender

until smooth. Pour into a medium saucepan, and stir over high heat until

quite hot. Add sweetener of your choice until it tastes right to

you. Stir until it is dissolved. Stir in the dissolved cornstarch, and

continue stirring over high heat until the sauce has

thickened. Refrigerate until serving time.

 

For each serving, place two hearts or two slices of cake roll on a pool of

coulis on each dessert plate, and pass the remaining coulis at the

table. (If you like, the slices of cake roll can be placed together and

formed to make a heart shape.) Unfilled cupcakes can be frozen. Filled

cake keeps well for several days in the refrigerator, well-wrapped.

 

Strawberries can be used in place of raspberries

 

Per serving: Calories: 356, Protein: 12 gm., Fat: 2 gm., Carbohydrates: 72 gm.

 

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