Chocolate-Espresso Roulade
- Reviews 2
Ready In: 50 mins
Serves: 10
Ingredients
Cake
- 1⁄2 cup cake flour (not self-rising)
- 1⁄3 cup unsweetened cocoa powder
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 5 large eggs, at room temperature and separated
- 3⁄4 cup granulated sugar
- 2 tablespoons instant espresso coffee powder
- 2 teaspoons vanilla extract
- confectioners' sugar, for dusting
Filling
- 1 cup cold heavy whipping cream
- 1⁄4 cup cold mascarpone cheese or 1⁄4 cup sour cream
- 1⁄2 cup confectioners' sugar
- 1 tablespoon instant espresso coffee powder
- 1 teaspoon vanilla extract
Glaze
- 1⁄2 cup heavy whipping cream
- 6 ounces semisweet chocolate, chopped
- 2 teaspoons instant espresso coffee powder
- 2 tablespoons brown sugar or 2 tablespoons corn syrup or 2 tablespoons dark corn syrup
- dark chocolate shavings, for garnish (optional)
Directions
- Cake: Heat oven to 400 degrees.
- Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
- Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
- In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
- Gradually beat in 1/2 cup of the sugar until incorporated.
- Continue to beat on high speed just until stiff yet billowy peaks form.
- Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
- At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
- Fold in remaining whites until incorporated.
- Spread in prepared pan; smooth the top.
- Bake 12 minutes or until top puffs up and springs back when gently pressed.
- Let cool 2 minutes on wire rack.
- Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
- Invert cake onto towel.
- Remove pan; peel off foil.
- Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
- For filling, beat filling ingredients in a large bowl until stiff peaks form.
- Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
- Roll up cake; place seam side down on cutting board.
- With a serrated knife, trim both ends of cake roll.
- Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
- For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
- Place cake on wire rack over waxed paper.
- Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
- Garnish top of cake with chocolate shavings, if desired.
- Chill cake until glaze is set.
- Cake can be refrigerated up to 6 hours before serving.
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