When it comes to holidays, my family loves to go all out with great food, great desserts and great fun. And one of our favorite Christmas desserts is a Chocolate Peppermint Roll– it’s like a jelly roll except the rich chocolate cake is filled with peppermint ice cream. Heaven!
Typically, I stick to ridiculously easy recipes but sometimes you want to fancy things up a bit — like at the holidays. Now this recipe? It’s easy, but it takes awhile since there are several things that have to happen to make this dessert a reality: first, you have to make the springy cake layer. Then you roll it up and let it cool in that log shape. Then you have to spread ice cream all over (make sure it’s soft but not too soft). And then you refreeze it. Finally, unwrap, sprinkle with powdered sugar and serve (word to the wise: let it sit at room temperature for 10 minutes before serving).
Now, here’s the thing. I’ve made this with a thick layer of peppermint ice cream. And I’ve made it with a thin layer — like here — and I think the thin layer is just better. The cake is rich and the thin layer of peppermint ice cream breaks it up nicely without being overwhelming. But, if you are looking for a more layered look (instead of the marbled one), double the ice cream in the recipe.
Chocolate Peppermint Roll
5-1/2 ounces bittersweet chocolate (60% cacao recommended), broken into pieces
2 tablespoons heavy cream
6 large eggs
3/4 cup granulated sugar
1/4 cup all purpose flour
1 tablespoon unsweetened cocoa
1/2 teaspoon kosher salt
2 cups peppermint ice cream, softened
1/4 cup powdered sugar
Preheat the oven to 400 degrees F. Line a 10×15-inch jelly roll pan with parchment paper. Set aside.
In a microwave safe bowl, heat the chocolate and heavy cream for 30 second intervals, stirring after each one, until smooth. Meanwhile, combine the eggs and sugar in the bowl of a standmixer and beat for 7-10 minutes until the mixture is pale yellow and foamy. With the mixer running on medium speed, drizzle the chocolate in until combined.
Sift together the flour, cocoa and salt. Fold into the chocolate mixture. Pour into the prepared pan and smooth gently so that the mixture forms a single layer. Bake for 10-12 minutes, until cooked through.
Dust a second piece of parchment paper with confectioners sugar and turn the cake onto it, peeling off the parchment from the oven. Roll into a jelly roll-shape and place on a wire rack to cool with a dish towel over it.
Once the roll is completely cooled (about 40 minutes to 1 hour), unroll it and spread the softened peppermint ice cream all over. Re-roll and then wrap in aluminum foil or plastic wrap. Don’t worry if it seems like the cake is breaking as you roll — just keep at it and wrap it up. Chill for at least 2 hours.
About 10 minutes before serving, remove the chocolate peppermint roll from the freezer, unroll and dust with confectioners sugar.