Prep 20 mins
Cook 15 mins
Source: "Cooking at Home"
- 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
- 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.
This is a very well behaved roulade. By that I mean that it tastes great and rolls up easily. In most directions for rolled cakes, they say to roll it up while warm, then unroll to fill, then roll up again. This is frustrating because it usually cracks. This chocolate roulade is cooled in the pan, THEN you roll it. It started to crack as the rolling began, but then just rolled perfectly, and the first bit was camouflaged by the filling anyway. I used the coffee-mascarpone filling instead of the chantilly cream - scrumptious.
This was my first time making a roulade. The flavor was a little bitter for my taste, but the cream was pretty good. I would recommend butting butter or PAM between the pan and paper, and then on top of the paper. Also may bake for the full 12 minutes next time. Otherwise turned out well.
I was looking through my cookbooks for a chocolate roulade recipe when I realized I was looking in all the wrong places- I always find the best recipes on Recipezaar. I was delighted when I saw that Mean Chef had submitted a recipe - I knew it had to be a winner. It was more than a winner - it was ethereal. An absolute standout recipe.