Queen Anne’S Spiral

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 993.1

Dietary: Gluten-free, Vegetarian

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

3/4 cup Granulated sugar
6 ounce Semisweet chocolate pieces,

Directions

1
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.
2
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.
3
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.
4
Gradually beat the cooled chocolate mixture into the egg yolk mixture until well combined.
5
In a large clean bowl, beat 6 egg whites at high speed until stiff but not dry peaks form.
6
Gently fold the chocolate mixture into the egg whites in three additions, being careful not to deflate the whites.
7
Spread the batter evenly into the prepared pan using the back of a wet spoon.
8
Bake for 15 minutes, or until the cake springs back lightly when touched.
9
Transfer the pan to a wire rack and cover with a slightly dampened lightweight kitchen towel. Cool to room temperature.
10
Sprinkle the top of the cooled cake evenly with 2 tablespoons of unsweetened cocoa powder.
11
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.
12
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.
13
While beating, drizzle in the remaining 3 tablespoons of espresso. Beat until stiff peaks form.
14
Spoon the whipped cream onto the cake, spreading it evenly. Leave a 1-inch border uncovered along one long side and both ends.
15
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.
16
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.
17
For the glaze: In a small saucepan, combine 4 tablespoons unsalted butter, 3 tablespoons light corn syrup, 2 tablespoons coffee, and 1 tablespoon rum.
18
Heat over low heat to boiling, then boil slowly while stirring constantly for 1 minute. Remove from heat.
19
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.
20
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.
21
Remove the waxed paper from the chilled cake roll. Place the cake seam-side down on the parchment strip.
22
Pour the chocolate glaze slowly over the cake, coating it evenly. Use a spatula to spread glaze around the bottom curve.
23
Refrigerate the cake until the glaze sets, about 45 minutes.
24
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.

Keywords: chocolate, roll, dessert, coffee, espresso, sponge, cake, whipped, cream, glaze, elegant, holiday, baking, spiral, sweet, treat, fancy, ganache, jelly

Read it online: https://www.chefs-mate.com/recipe/queen-annes-spiral/