A Message from Chef Anna

Fall Favorites

When the air gets colder and the leaves start turning, my thoughts go to recipes that use local, seasonal ingredients. There’s nothing like taking my kids out to the apple orchard on a brisk fall day to roam around and pick bucket after bucket of apples to take home with us.

There are so many great recipes that you can use apples for, but this chocolate-apple cake roll is a fun seasonal twist on a beloved Finnish dessert that is often served at birthday parties or other festivities. This recipe pairs equally well with a cup of hot chocolate at a fall picnic as it does with a cold adult beverage at a football tailgate.

Don’t forget to download the recipe card included at left of the page — and enjoy!

– Chef Anna –

Hot Chocolate Ingredients

  • 2 cups whole milk
  • 2 tbsp sugar
  • 4 oz bittersweet chocolate, chopped (just under 1 cup measured) / or use cocoa powder

Hot Chocolate Directions

Combine milk and sugar in a small saucepan and place on the stovetop over medium heat. While the milk is heating place the chopped chocolate in the microwave and heat for 30 seconds. Take the chocolate out and stir it. Return to microwave and heat for another thirty seconds, remove and stir. Continue to heat and stir the chocolate in 30-second intervals until just melted. When the milk reaches the scalding point (180 degrees F, with bubbles on the side), turn off the heat and add the melted chocolate, whisking to combine.

Add some marshmallows or whipped cream for the perfect final touch!

Chocolate-Apple Cake Roll Ingredients

Sheet Cake:

  • 3 eggs
  • 1 1/2 dl (3/4 cup) sugar (+ additional for sprinkling)
  • 1 dl (1/2 cup) potato starch
  • 1/2 dl (1/4 cup) cacoa powder
  • 1 tsp baking powder

Filling:

  • 150 g (2/3 cup) butter
  • 2 dl (1 cup) powdered sugar
  • 2 tsp vanilla sugar (or paste)
  • 1 egg yolk
  • 2 dl (1 cup) apple sauce

Chocolate-Apple Cake Roll Directions

With a hand mixer, whip eggs and sugar until frothy. Combine potato starch, cacao powder and baking powder. Carefully sift dry mix through a mesh strainer into the egg mix and stir gently to combine. Line a 9x13 inch pan with parch- ment paper, pour the batter on top. Bake about 8 minutes at 400o (200C). Place another 9x13 inch sheet of parchment on work surface and sprinkle with sugar. When cake is baked, let cool slightly and then invert onto the sugared parchment sheet, removing the sheet from the bottom of the cake/pan. Cover the cake with a towel and let cake cool completely.

Filling: With a hand mixer, combine butter and powdered sugar. Add vanilla sugar (or paste) and egg yolk. Mix until creamy and white. When the cake is cool, spread the filling on top. Spread apple sauce on top of filling. Use the parch- ment paper to roll the cake into a log, keeping the roll tight. Leave the parchment paper aroung the roll and refrigerate at least an hour.

Note:

This cake roll is ideal to freeze as well! Take it out to thaw a few hours before serving.

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