Prep 50 mins
Cook 25 mins
My sister-in-law is a very talented cook and baker, and she provides very detailed recipes. This is best eaten as soon as possible after assembly. It will keep covered in the fridge however its appearance suffers slightly as the sugar absorbs moisture from the roulade.
- 6 ounces semisweet chocolate (45-55% cocoa)
- 5 eggs, separated
- 8 ounces granulated sugar
- 8 ounces heavy whipping cream
- 1 tablespoon powdered sugar
- 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.