Retro Rock & Roll, a.k.a. Ho-Hos
Chef Sue McCown of Earth & Ocean at the W Hotel –
Adapted by StarChefs
Yield: 10 Servings
Chocolate jelly roll:
- 5 whole eggs
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 3 Tablespoons cocoa powder
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces whipping cream
- 4 ounces sour cream
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
- Pinch of salt
- 4 ounces caramel sauce
- 1 cup water
- 2 cups granulated sugar
- 6 ounces bittersweet chocolate, chopped
- 2 ounces vegetable oil
For chocolate jelly roll:
Preheat oven to 325°F. Line two 15½ by 10½-inch
jelly roll pans (1/2 sheet pans) with parchment paper; grease and
lightly flour parchment.
Separate the eggs. Beat the whites with the cream of tartar until
slightly stiff. Gradually beat in 1/2 cup of the powdered sugar.
Sift the remaining powdered sugar, cocoa, and flour together. Beat
the egg yolks until thick and fold the flour mixture into them.
Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully
fold the egg yolk mixture into the beaten egg whites. Evenly divide
the batter into the two prepared jelly roll pans.
Bake in the oven for 6 minutes. Let cakes cool for 5 minutes. Turn
the cakes onto parchment paper sprinkled with powdered sugar. Peel
off parchment paper lining and wrap cakes in plastic until ready
For caramel cream:
In a bowl combine all ingredients but the caramel sauce. Whisk mixture
to a medium peak. Gently fold in caramel sauce.
For simple syrup:
Put one cup of water in a small saucepan. Add sugar and heat to
a boil while stirring. Reduce heat and continue to stir until the
sugar dissolves. Cool to room temperature. Transfer syrup to a clean
container. Yields about a cup and a half of syrup.
For chocolate glaze:
Melt chocolate in the microwave; add the vegetable oil
and stir. You may need to use a hand mixer to fully incorporate
or just use a firm whisk.
Remove parchment from each cake. Place a clean ½ sheet of
parchment on each cake and carefully flip the cakes over and brush
with simple syrup. (Test for dryness - you may need more or less)
Sprinkle sugar over cake. Place another clean ½ sheet of
parchment and re-flip the cake over.
Evenly divide the caramel cream between the two sheets and spread
With the long length of the cake facing you, gently roll the cake
onto the caramel cream, using the parchment to handle the cake.
When you’ve rolled the cake to the end, take a ruler and press
up to the seam holding the parchment paper under the cake to make
the cake into a tight cylinder. Repeat with the other cake. Wrap
rolled cakes in plastic and place in the freezer.
Remove the cake rolls from the freezer, trim the ends and cut each
roll into 3-inch logs - about five per roll.
Have the Chocolate Glaze ready in a bowl or pan and set a sheet
tray lined with parchment next to the glaze. Place a ho-ho into
the chocolate glaze and roll over until the entire ho-ho is covered
in chocolate. Using a fork carefully lift out the ho-ho and place
onto parchment-lined pan. Repeat with the remaining cakes.
When all of the ho-ho cakes have been dipped into chocolate place
into the fridge to set. When the chocolate on the ho-ho cakes have
set, remove from parchment and individually wrap in foil or place
onto a serving platter.
A nutty liqueur like Frangelico