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Chocolate and Meyer Lemon Roll https://www.metro.ca/userfiles/image/recipes/buche-choco-citron-meyer-7371.jpg PT1H30M PT15M PT3H35M
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.
10
4 2 5 4
Chocolate and Meyer Lemon Roll

Chocolate and Meyer Lemon Roll

Rate this recipe
2 Votes
10
servings
1:30
Preparation
0:15
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Irresistbles egg

  • 1 1/4 cups
    (260 g)
    Selection sugar
  • 2/5 cup
    (100 mL)
    milk
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  • 1/3 cup
    (80 mL)
    Selection canola oil
  • 1 cup
    (130 g)
    Selection all-purpose flour
  • 5 Tbsp.
    (30 g)
    ground almonds
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  • 2/3 cup
    (60 g)
    Irresistibles cocoa
  • Meyer lemon juice


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  • 1 1/4 cups
    (300 g)
    Selection unsalted butter, cut into pieces
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  • 1/2 cup
    (100 g)
    Selection sugar
  • 6 Tbsp.
    (50 g)
    Selection cornstarch
  • 8
    Irresistibles egg
  • 2/3 cup
    (160 mL)
    Selection 35 % whipping cream
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  • water


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    1.5 L,


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  • 2 1/4 cups
    (500 g)
    Selection sugar
  • 2
    Meyer lemons
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  • 10
    Irresistibles truffles, for garnish
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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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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