CHOCOLATE ROULADE CAKE RECIPE RECIPES

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CHOCOLATE ROULADE RECIPE - FOOD.COM



Chocolate Roulade Recipe - Food.com image

Make and share this Chocolate Roulade recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped
7 egg whites, room temperature
2 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more for garnish
1 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon cognac
confectioners' sugar, for garnish
seasonal fruit, for garnish

Steps:

  • Place rack in center of oven, and heat oven to 350 degrees.
  • Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
  • In a small saucepan, heat 1 cup cream to a simmer.
  • Add chocolate, reduce heat, and whisk until chocolate is melted.
  • As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
  • Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
  • Whisk one-quarter of the egg-white mixture into the chocolate mixture.
  • Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
  • Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
  • Bake until cake is set and puffy, 10 to 12 minutes.
  • Transfer to a wire rack, and cool to room temperature.
  • Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
  • Using a fine-mesh sieve, lightly dust cake with cocoa powder.
  • For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
  • Spread evenly over entire surface of cake.
  • Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
  • Roll cake another few inches, pressing against parchment paper to make a tight spiral.
  • Gently peel parchment paper off as cake layer rolls away.
  • Complete the roll, stopping at the far edge of the parchment paper.
  • Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
  • Serve immediately, or refrigerate for up to 4 hours.
  • When ready to serve, transfer roulade to serving platter.
  • Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
  • (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
  • Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
  • To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.

Nutrition Facts : Calories 205.3, FatContent 18.9, SaturatedFatContent 11.7, CholesterolContent 68.3, SodiumContent 56.8, CarbohydrateContent 6.2, FiberContent 0.2, SugarContent 4.7, ProteinContent 3.6

CHOCOLATE ROULADE RECIPE | MARTHA STEWART



Chocolate Roulade Recipe | Martha Stewart image

Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 7

7 ounces semisweet chocolate, chopped (about 1 cup)
1/4 cup plus 1 tablespoon brewed coffee (or water)
7 large eggs, separated
1 cup granulated sugar
Unsweetened Dutch-process cocoa powder, for dusting
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
  • Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
  • Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
  • Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

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