Ingredients:
5 large eggs, separated
3/4 tsp cream of tartar
1 1/4 c confectioners' sugar
1/4 flour, plus more for dusting
3 tablespoons unsweetened cocoa powder, plus more for dusting
1 1/2 tsp vanilla extract (boy i hope you are not using imitation vanilla extract)
1/2 plus 2 tbls granulated sugar
1 1/4 cups plus 2 tbls heavy cream
2 tbls unsalted butter
2 tbls sour cream
pinch of salt
12 oz bittersweet or semisweet chocolate, chopped
1/4 veggie oil
To make Ho-Ho's:
1. Preheat oven to 325 degrees. Grease two 10 1/2 by 15 1/2 inch jelly roll pans and line the bottoms with parchment paper. Grease the parchment paper and then dust with flour, tapping out any extra.
2. In a small bowl, combine 2 tablespoons of very warm water with 2 tablespoons of granulated sugar, stir until dissolved. Put aside for a little later.
3. In a small sauce pan, combine 1/2 granulated sugar and 1/4 teaspoon of cream of tartar with 3 tablespoons of water and cook over medium-high heat, washing down the side of the pan with a wet pastry brush and gently swirling pan until a deep amber caramel forms, about 6 minutes or so. Remove from heat and add 1/4 cup plus 2 tablespoons of heavy cream and 2 tablespoons of butter. Stir until combined and then return to heat and cook over high heat for 1 minute. Transfer to a heat proof bowl and let cool completely.
4. In your stand mixer, beat the egg whites with 1/2 teaspoon of cream of tartar at a high speed until soft peaks form. Then add 1/2 cup confectioners sugar and beat on high speed until egg whites are stiff and glossy.
5. In another very large bowl, beat the egg yolks until they are pale - 2 minutes. Add 1/4 cup flour, 3 tablespoons of cocoa powder, 1/2 cup confectioners' sugar and 1 teaspoon vanilla and beat at a low speed until the ingredients are combined. Beat in one-fourth of the egg whites and then gently fold in remaining whites until no streaks remain. Pour cake batter into prepared jelly pans. Spread in a thin, even layer. Bake the chocolate cakes for 6 minutes. Here is where it is tricky. My oven actually needs about 7 1/2 to 8 minutes. 6 was not long enough. I think the trick to knowing is by looking at the edges - if they are just starting to pull away from the edge of the pan, they are most likely done. The cakes will be firm and slightly puffed. Transfer pans to a rack to cool for 5 minutes.
6. Run tip of a knife around the edges of the cake. Dust the cakes with cocoa powder and cover each one with a sheet of wax paper cut to be slightly larger then the pan. Invert the cakes to wax paper and remove pans and cover with plastic.
7. In a large bowl, using an electric mixer, combine 1 cup of heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon of vanilla. Beat until soft peaks form, then add sour cream and a pinch of salt, then beat until firm peaks form. Fold in cooled cream caramel sauce and refrigerate.
8. Peel the parchment paper off both cakes and brush the surfaces with sugar surfaces. Spread the caramel cream over each cake in a thin, even layer. Working with the long side nearest you, roll each cake, using the wax paper to help you form a tight roll. Wrap the rolls in wax paper, transfer to a baking sheet and freeze for 2 hours.
9. Melt the chopped chocolate in a medium microwavable bowl. Whisk in the oil. Let the glaze cool slightly. Line a baking sheet with wax paper. Unwrap the rolls and cut each into 5 pieces. Working quickly, dip both ends of each roll into the chocolate glaze and then dip the tops and bottoms, letting excess glaze dip back into bowl. Place the rolls on the prepared baking sheet and refrigerate just until the glaze is completely set. Serve cold or at room temperature.
10. Enjoy yo!
