Chocolate Roulade With Mascarpone Filling

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • CHOCOLATE CAKE
  • 6
    eggs, separated
  • 12
    cup baker's superfine sugar or 1/2 cup baker's caster sugar
  • 14
    cup dutch process cocoa, plus extra
  • dutch process cocoa, for dusting
  • 2
    tablespoons potato flour (potato starch)
  • 4 12
    ounces dark chocolate, melted
  • CREAM FILLING
  • 14
    cup raspberry preserves
  • 1 12
    tablespoons raspberry brandy (Framboise)
  • 2
    ounces pistachios, lightly roasted, coarsely chopped
  • GARNISH
  • raspberries (optional) or fresh edible flower (optional)
  • mint sprig (optional)
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DIRECTIONS

  • CAKE:
  • Preheat oven to 350º F/180ºC.
  • Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
  • Using an electric mixer, whisk yolks and sugar until thick and pale.
  • Sift cocoa and starch over then fold in gently.
  • Add chocolate and 2 tablespoons water and stir gently to combine.
  • Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
  • Spoon mixture into prepared pan and smooth top.
  • Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
  • Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
  • Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
  • Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
  • Let cool completely before filling.
  • MASCARPONE FILLING:
  • Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
  • Combine with mascarpone in a bowl and whisk until thick.
  • Stir in pistachios.
  • Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
  • Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
  • Cake will keep, refrigerated, for up to 3 days.
  • Serve topped with raspberries, edible flowers or mint sprigs.
  • *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
  • **Tips:
  • Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
  • To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
  • Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
  • For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
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