1/1 Photo of Chocolate Roulade
Source: "Cooking at Home"
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Units: US | Metric
- 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
- 1Place rack in center of oven, and heat oven to 350 degrees.
- 2Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
- 3In a small saucepan, heat 1 cup cream to a simmer.
- 4Add chocolate, reduce heat, and whisk until chocolate is melted.
- 5As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
- 6Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
- 7Whisk one-quarter of the egg-white mixture into the chocolate mixture.
- 8Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
- 9Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
- 10Bake until cake is set and puffy, 10 to 12 minutes.
- 11Transfer to a wire rack, and cool to room temperature.
- 12Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
- 13Using a fine-mesh sieve, lightly dust cake with cocoa powder.
- 14For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
- 15Spread evenly over entire surface of cake.
- 16Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
- 17Roll cake another few inches, pressing against parchment paper to make a tight spiral.
- 18Gently peel parchment paper off as cake layer rolls away.
- 19Complete the roll, stopping at the far edge of the parchment paper.
- 20Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
- 21Serve immediately, or refrigerate for up to 4 hours.
- 22When ready to serve, transfer roulade to serving platter.
- 23Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
- 24(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.
- 25Dust top with confectioners sugar and cocoa powder, and garnish with seasonal fruit.
- 26To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.
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Nutritional Facts for Chocolate Roulade
Serving Size: 1 (104 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 205.3
- Calories from Fat 169
- Total Fat 18.8 g
- Saturated Fat 11.7 g
- Cholesterol 68.2 mg
- Sodium 56.7 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.1 g
- Sugars 4.6 g
- Protein 3.6 g