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Chocolate Roulade Recipe

1 year ago

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 Chocolate Roulade
Chocolate Roulade Recipe
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Servings
MetricUS Imperial
Ingredients
Ingredients for the Cake
Servings
MetricUS Imperial
Ingredients
Ingredients for the Cake
Chocolate Roulade Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring coffee to a boil and pour over chocolate. Mix until smooth.
  2. In a mixer with the whip attachment, place the egg yolks and 1/2 cup (118ml) of sugar. Whip until yolks are thick and light yellow in color.
  3. Transfer this mixture into a medium mixing bowl.
  4. Clean mixer bowl and whip attachment.
  5. Fold chocolate mixture into egg yolk mixture.
  6. In a clean mixer whip egg whites to soft moist peaks. Add the 4 Tablespoons (60ml) of sugar to the whites while whipping.
  7. Line a half sheet pan with parchment paper and paint with melted butter.
  8. Fold whites into the chocolate egg yolk mixture.
  9. Scrape into prepared pan and slide into a 350'F (177'C) oven for 18-20 minutes.
  10. Allow to cool for 1 hour.
  11. Whip the 2 cups (473ml) of heavy cream until stiff peaks form.
  12. Fold in the powdered sugar and vanilla.
  13. Loosen cake by running a knife around the pan edges, turn out onto a parchment paper. If the cake is a little sticky, dust parchment with cocoa powder.
  14. Spread whipped cream over cake and roll cake up like a jelly roll or a delicate, expensive rug, using the parchment to help the rolling. Wrap in heavy duty foil.
  15. Transfer to a pan and place in refrigerator or freezer until firm.

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