Ingredients
The following ingredients have 4 Servings
- 1 12 ounce bottle Coca-Cola de Mexico
- 6 ounces semi-sweet chocolate (finely chopped)
- 2 tablespoons butter
- 6 large eggs (separated and at room temperature)
- 1/3 cup sugar (divided)
- 1/4 cup flour
- 1/4 cup Dutch processed cocoa powder (plus more for dusting)
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tarter
- 1/2 cup shortening
- 1 cup powdered sugar
- 7 ounce tub marshmallow fluff
- 1/4 cup heavy whipping cream
- 1 teaspoon Coca-Cola syrup (reserved from cake recipe)
- 3 ounces white modeling chocolate*
- orange food coloring
- 3 ounces dark modeling chocolate*
- 1 ounce melted dark cocoa candy melts
- *Find the Modeling Chocolate Recipes on my Chocolate Making Tips page.
Instruction
- Preheat oven to 400 degrees Fahrenheit.
- Line two 9x13 baking pans with non-stick foil and spray with baking spray, or spray the pans, line with parchment paper, spray again, and dust with flour.
- Pour Coca-Cola into a medium saucepan.
- Heat over medium heat, stirring often, until thickened and reduced to about 2 1/2 tablespoons, about 30 minutes. Watch it near the end so it doesn't burn.
- Reserve 1 teaspoon of the Coke syrup for the filling.
- Pour the remaining syrup in a microwave safe bowl along with the chocolate and butter.
- Heat on high in the microwave for 30 seconds.
- Stir then let rest for 5 minutes.
- Stir again until smooth.
- If needed, heat for 10 second increments, stirring after each until melted.
- Beat egg yolks using an electric mixer set on medium high speed until blended.
- With the beaters running, sprinkle in about 3 tablespoons of the sugar and continue to beat until the eggs become pale yellow and thick enough that it falls in a thick ribbon when the beaters are lifted out of the bowl.
- Fold the egg yolks into the melted chocolate mixture.
- Sift together the flour, cocoa powder, and salt and set aside.
- In a clean bowl with clean beaters whip the egg whites and cream of tarter until foamy. Add 1 teaspoon of the sugar and continue to beat to soft peaks.
- Continue beating and sprinkle in the remaining sugar until the whites become glossy and hold stiff peaks.
- Don't over beat until dry.
- Fold 1/3rd of the egg whites into the chocolate mixture.
- Then gently fold in the remaining egg whites.
- Fold in the dry ingredients.
- Equally divide the batter among the two cake pans.
- Bake for about 8 minutes, until the center of the cake springs back when touched.
- While the cakes are baking cut 8 strips of parchment paper that are at least 4 1/2 inches wide by 8 inches long.
- Set them out on your counter and dust them with cocoa powder.
- Remove the cakes from the oven.
- Let them sit for 3 minutes, then remove one from the pan. Cut into 4 equal rectangles.
- Immediately, set one cake rectangle on each parchment paper strip.
- Roll up the cakes and parchment paper.
- Repeat with second cake.
- Allow cakes to cool for 10 minutes.
- Meanwhile make your filling.
- Combine the shortening, powdered sugar, marshmallow fluff, and whipping cream in a large mixing bowl and beat until light and fluffy.
- Stir in the reserved Coca-Cola syrup.
- When cakes are ready, carefully unroll them and remove the parchment paper.
- Pipe or spread filling on each cake leaving a border around the edge.
- Roll up cake and repeat.
- Now they are ready to become penguins.
- Color a small amount of the white modeling chocolate orange.
- Roll out the white, orange and dark modeling chocolate to about 1/16-1/8th inch thickness.
- Cut oval bellies, two white eyes, two small dark pupils, two tear drop shaped wings, and 3 triangles for the beak and feet.
- Lightly brush water on the back side of the pupils and attach to the whites of the eyes.
- Attach the eyes, along with a beak, two wings and a white belly using the candy melts.
- Cut two small slits along one edge of the remaining triangles, creating feet and attach them to the cakes.
- You can serve these standing up if you trim the bottoms as needed so they stand upright.
