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Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven to 350F. Line an 11 1/2- x 17-inch jellyroll pan with parchment paper. With an electric mixer on high speed, beat the egg yolks and half of the sugar until it becomes thick and has a pale color. Gently fold in the flour and cocoa with a rubber spatula. With clean beaters, beat the egg whites. Start mixing slowly until the egg whites start to foam. Then increase speed of beating and add the rest of the sugar, SLOWLY, until soft peaks form. Start folding the egg white mixture into the cocoa mixture in thirds, carefully, with a rubber spatula. Make sure you mix until just combined each time you mix the egg white mixture into the cocoa mixture. Spread the batter out on to your prepared pan. Bake for about 8-12 minutes on the middle rack of the oven until the top of the top feels spongy. Then cool. Loosen the sides of the cake of the pan by running a knife around the edges. Dust with cocoa. Loosely place a layer of plastic wrap a little bit past the edge of the pan. Carefully flip the pan over onto a baking sheet and lift off the pan from the cake. Peel the parchment off the cake. Beat ice cream with electric mixer until spreadable (about 1 minute). Then spread this ice cream onto the cake, but leave a 1-inch border around the edges of the cake. Start from one of the longest sides of the cake, roll it up using the plastic wrap to help. Roll to form a long, firm roll. Wrap roll in plastic wrap then aluminum foil. Freeze for 4 hours then unwrap, cut into slices and serve.