Wednesday, December 28, 2011

Decadent Chocolate Roulade

When you have a free afternoon, make this. Trust me. It is a tad time-consuming, but fabulous.

We made this for Christmas Eve dessert, and I've been craving it ever since. It is a beautiful presentation and is incredibly tasty.


You'll need:
  • 5 eggs, separated
  • 1 cup sugar 
  • 3 Tablespoons water
  • 6 ounces German sweet chocolate, such as Baker's
  • 1 cup whipping cream
  • cocoa
This will take you at least 20 minutes to prep, 25 minutes to bake and an hour to chill, so do this ahead of time. It is served chilled.

First, separate the eggs. I do this with my hands. It's gooey and fun. Add 3/4 cup sugar to the yolks.



Beat egg yolks with sugar, like so. We just used a whisk, or a hand mixer would also be fine.


Melt chocolate with water. This is strange...the recipe does not require a double boiler, but you actually add the water INTO the chocolate and melt it over low heat...



...until it looks smooth and silky, like so...set aside to let it cool slightly.


Once your chocolate has cooled slightly, mix it into the yolk/sugar mixture.



In a mixer, beat whites at a high speed with the remaining 1/4 cup of sugar. We beat them until firm peaks formed. 


Next, add your egg white mixture to the chocolate/egg mixture.


Gently fold together...


...until it looks like this.


Butter a large jelly roll pan (approximately 11"x17"). Line the buttered pan with wax paper and butter the paper too. This is super important!

Spread the mixture evenly on the buttered jelly roll pan with buttered waxed paper.



Bake at 300 degrees for 15 minutes and then at 350 degrees for 10 minutes. Keep an eye on it the last few minutes. We cut it short by about 2 minutes.

Remove from oven and immediately cover with a damp dish towel. Allow it to cool thoroughly. 

After it has cooled, remove the towel. Starting to look delicious, here. 


Sprinkle generously with cocoa.


This part is kind of tricky, but if it falls apart, you can fake it and put it back together. Turn the cake onto another piece of wax paper, cocoa side down. You'll have to peel off the wax paper from the top - this is where you are thankful for butter!


Spread evenly with sweetened whipping cream. We made our own by beating together heavy cream, a few tablespoons of sugar and about a teaspoon of vanilla.


This is where it all comes together. Roll up from the short side like a jelly roll. Use the wax paper as a guide. Don't worry too much about cracks, as you can pinch them together with your fingers.


And here's where you are! Be sure to chill until ready to serve, then slice away. 



We served this with extra whipped cream and raspberries. It was a hit!


1 comments:

AA said...

Beautiful, Georgia! I need an occasion to make this ;) Congrats on your 100th post!

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