The Queen Anne’s Spiral is a sophisticated dessert that combines the deep, rich flavors of semi-sweet chocolate and espresso with the lightness of a sponge cake. This impressive spiral roll features a tender cake layer rolled around a luxurious filling of coffee-whipped cream. The entire creation is coated in a glossy, dark chocolate glaze that sets into a smooth shell, creating a beautiful contrast in texture. It is the perfect centerpiece for holiday gatherings or special evening celebrations. While it requires some patience to assemble and chill, the result is a visually stunning and delicious treat that feels homemade yet refined. Serve slices to friends and family for a memorable end to a meal.
Queen Anne’S Spiral
Description
The Queen Anne's Spiral is a sophisticated dessert that combines the deep, rich flavors of semi-sweet chocolate and espresso with the lightness of a sponge cake. This impressive spiral roll features a tender cake layer rolled around a luxurious filling of coffee-whipped cream. The entire creation is coated in a glossy, dark chocolate glaze that sets into a smooth shell, creating a beautiful contrast in texture. It is the perfect centerpiece for holiday gatherings or special evening celebrations. While it requires some patience to assemble and chill, the result is a visually stunning and delicious treat that feels homemade yet refined. Serve slices to friends and family for a memorable end to a meal.Ingredients
Directions
-
Preheat oven to 350F (177C). Oil and line a 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with parchment paper, letting it overhang one end.
-
Melt 6 oz semi-sweet chocolate pieces with 2 tablespoons of espresso and 1 tablespoon of creme de cacao (or Kahlua) in a heatproof bowl over simmering water or in the microwave. Stir until smooth and let cool slightly.
-
In a medium bowl, beat 6 egg yolks at high speed for 1 minute. Gradually beat in 3/4 cup granulated sugar, continuing to beat until the mixture is pale yellow and thick, about 3 minutes.
-
Gradually beat the cooled chocolate mixture into the egg yolk mixture until well combined.
-
In a large clean bowl, beat 6 egg whites at high speed until stiff but not dry peaks form.
-
Gently fold the chocolate mixture into the egg whites in three additions, being careful not to deflate the whites.
-
Spread the batter evenly into the prepared pan using the back of a wet spoon.
-
Bake for 15 minutes, or until the cake springs back lightly when touched.
-
Transfer the pan to a wire rack and cover with a slightly dampened lightweight kitchen towel. Cool to room temperature.
-
Sprinkle the top of the cooled cake evenly with 2 tablespoons of unsweetened cocoa powder.
-
Loosen the sides of the cake, then invert it onto two overlapping sheets of waxed paper (16 inches long). Remove the pan and peel off the parchment liner.
-
In a chilled bowl, whip 1 1/4 cups whipping cream at high speed until soft peaks form. Add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla.
-
While beating, drizzle in the remaining 3 tablespoons of espresso. Beat until stiff peaks form.
-
Spoon the whipped cream onto the cake, spreading it evenly. Leave a 1-inch border uncovered along one long side and both ends.
-
Starting from the long side covered with cream, carefully roll up the cake jelly-roll fashion using the waxed paper to help guide the roll without including the paper inside.
-
Roll the cake snugly in the waxed paper and place seam-side down on a baking sheet. Refrigerate for at least 2 hours until well chilled.
-
For the glaze: In a small saucepan, combine 4 tablespoons unsalted butter, 3 tablespoons light corn syrup, 2 tablespoons coffee, and 1 tablespoon rum.
-
Heat over low heat to boiling, then boil slowly while stirring constantly for 1 minute. Remove from heat.
-
Stir in 4 oz semi-sweet chocolate (broken into pieces) and whisk until smooth. Let stand until the glaze cools and thickly coats a wooden spoon, about 12 minutes.
-
Meanwhile, fold a 15 x 7-1/2 inch piece of parchment paper into a triple-thickness strip. Place it lengthwise on a wire rack set over a baking sheet.
-
Remove the waxed paper from the chilled cake roll. Place the cake seam-side down on the parchment strip.
-
Pour the chocolate glaze slowly over the cake, coating it evenly. Use a spatula to spread glaze around the bottom curve.
-
Refrigerate the cake until the glaze sets, about 45 minutes.
-
Transfer the cake to a serving platter. Cut crosswise into 1 to 1-1/2 inch slices and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 993.1kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 27.0g135%
- Cholesterol 0.0mg0%
- Sodium 36.5mg2%
- Total Carbohydrate 133.5g45%
- Dietary Fiber 16.5g66%
- Sugars 114.0g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cake refrigerated until ready to serve. It is best eaten within 1-2 days.
Substitutions: If creme de cacao is unavailable, Kahlua or another coffee liqueur works well. For a non-alcoholic version, omit the liqueur and rum, using extra espresso or strong coffee instead.
Tip: Ensure the egg whites are beaten to stiff but not dry peaks to maintain the cake's airiness. Fold gently to avoid deflating the batter.
Assembly: The waxed paper helps guide the roll without sticking. Do not include the paper inside the final roll.
