submitted by submitted by

"Pumpkin spice and smooth chocolate team up for a truly decadent dessert."

chocolate pumpkin roll

submitted by: Bright Ideas
  • Prep Time: 20 min.
  • Bake Time: 15 min.
  • Decoration Time: 20 min.
  • Difficulty: Moderate
  • Yield: Makes 12 servings.

ingredients

For the roulade:
  • 1/4 cup DOVE® Brand Dark Chocolate
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 5 large eggs, separated
  • 1/2 cup sugar, divided
  • 1/4 teaspoon salt
  • Confectioner’s sugar
  • Jelly roll pan
  • Waxed paper
  • Clean kitchen towel
For filling:
  • 2 cups pumpkin pie mix
  • 2 cups whipped topping
For the chocolate glaze:
  • ½ cup milk
  • 1 cup DOVE® Brand Dark Chocolate
  • 1 tablespoon light corn syrup
Optional:
  • Whipped topping
  • 8 DOVE® Brand Dark Chocolate

directions

  • For the roulade:
  • 1. Melt dark chocolate, set aside. Sift flour and cocoa powder together, set aside. Beat egg yolks with 1/4 cup of sugar until thick and yellow. Stir in melted chocolate and stir until smooth. Fold in the flour mixture.
  • 2. Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time until egg whites are stiff and shiny. Fold egg whites into yolk-chocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan.
  • 3. Bake in a preheated 350°F oven for approximately 10 to 15 minutes, or until cake is springy to the touch. While cake is cooling, spread a clean kitchen towel onto your work surface. Generously sprinkle towel with confectioners’ sugar. Invert cake onto towel and peel off waxed paper. Roll cake up lengthwise with towel and cool completely.
  • 4. Unroll cake and spread pumpkin filling on top, leaving a 1" border all around. Reroll cake, using the towel to help. Transfer to a serving platter, seam-side down. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped topping and DOVE® Brand Dark Chocolates if desired.
  • For the filling:
  • • Drain pumpkin pie mix in a sieve placed over a bowl. Refrigerate for two hours while making roulade. Fold whipped topping into the pumpkin mixture just before filling roulade.
  • For the glaze:
  • • Bring milk to a boil, remove from heat and stir in chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth.
  • Tip: The glaze can be made up to two days in advance and refrigerated. Just before preparing, heat in microwave for 10 to 20 seconds.

nutrition facts

  • Calories per serving 227
  • Total Fat 8 g
  • Saturated Fat 5 g
  • Trans Fat 0 g
  • Cholesterol 92 mg
  • Sodium 185 mg
  • Carbohydrates 36 g
  • Dietary Fiber 5 g
  • Sugars 18 g
  • Protein 5 g
  • Vitamin A 1%DV
  • Vitamin C 0%DV
  • Calcium 0%DV
  • Iron 0%DV