Chocolate Roulade (Recipe)

Recipe courtesy of Westchester cook Susan Beer



Ingredients:

6 eggs, separated
½ cup granulated sugar
6 oz semisweet chocolate
3 Tbsp strong coffee
Baker’s Joy or butter
1 tsp vanilla

Filling:

1½ cups heavy cream whipped and sweetened with powdered sugar to taste
Confectioners/powdered sugar
Cocoa powder

Directions:

This roulade should be prepared and immediately placed in the freezer. When it’s frozen – never totally—cut it and either serve it immediately or put it back in the freezer until you are ready to serve. Divine and simple!

  1. Preheat oven to 350ºF. Line an11”x 14” baking pan with waxed paper and either butter the paper or spray it with Baker’s Joy (my preference).
  2. Beat the egg yolks till light and fluffy. Gradually beat in the sugar.
  3. Put the chocolate and coffee into the top of a double boiler over hot water and melt. When it has cooled slightly, add it to the egg yolk mixture. Beat in the vanilla.
  4. In a separate bowl, beat the egg whites till stiff peaks form when you lift up the beaters— do not beat them dry – and, then, fold them into the chocolate mixture.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake at 350° F for 15 minutes. A knife will come out clean when inserted into the center.
  7. Remove from the oven, place on a rack, and cover with a damp towel for 10-15 minutes.
  8. While the cake is cooling, arrange 2 16-inch lengths of waxed paper side by side and slightly overlapping on your work table/counter. Sprinkle the paper using your flour sifter with a combination of powdered sugar and cocoa powder till it is covered lightly.
  9. Invert the cake onto the waxed paper and remove carefully the waxed paper in which it was baked.
  10. Spread the cake with the sweetened whipped cream, then sprinkle with more of the powdered sugar-cocoa mixture using your flour sifter.
  11. Then, lifting the waxed paper along the long side of the cake, start rolling it to one side, keeping it always as taught as possible without having the whipped cream spill out. When you have it rolled to the edge, gently lift it onto a flat pan and put it into the freezer.
  12. It will keep for months in the freezer as long as you prepare it properly—waxed paper, foil, then plastic bag. I cut it before the guests arrive, arrange it on a silver tray, put it back into the freezer, and take it out when the dessert course is ready to be served. I sometimes accompany it with homemade coconut ice cream but it isn’t necessary. A strawberry or two on the side, or just a dab of extra whipped cream is sufficient.
     

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