Emma's Chocolate Roulade
photo by js18812_1048289
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 ounces semisweet chocolate (45-55% cocoa)
- 5 eggs, separated
- 8 ounces granulated sugar
- 8 ounces heavy whipping cream
- 1 tablespoon powdered sugar
directions
- Place chocolate in the top of a double boiler & heat gently, until melted.
- Beat the egg yolks with the sugar until thick and creamy, then fold in the warm chocolate mixture.
- Whisk the egg whites until stiff and fold into the chocolate mixture.
- Turn into 8 x 12 inch jelly roll pan that has been lined with greased baking parchment.
- Bake in a pre-heated moderate oven, 350 F oven for 20 to 25 minutes, until firm.
- Leave in the pan for 5 mins, then cover with a clean damp cloth.
- At this stage you can place covered roulade in the fridge overnight.
- When fullly cooled and just before serving, whip the heavy cream to stiff peaks -- as stiff as possible without turning it into butter.
- Carefully remove the cloth and turn the roulade out onto a sheet of wax paper, sprinkled thickly with icing sugar.
- Peel off the baking parchment.
- Fold the tablespoon of icing sugar into the whipped cream, then spread over the roulade and roll up starting on the long edge -- using the wax paper to help rolling.
- Transfer to a serving dish then sprinkle with more icing sugar as required.
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