← Back to Search Results
baking American, French
Chocolate Roulade

Photo by:
Comments: 1
 

Recipe

Serve during the holidays as the French classic bûche de Noël.

Yield: Makes 8–10 servings
Prep time: 30 Mins
Cooking time: 15 Mins, Plus Cooling

Ingredients

For the cake:

  • 5 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup all purpose flour
  • 1/3 cup Dutch-process cocoa powder
  • ½ tsp baking powder
  • Confectioners sugar, for sifting

For the filling and icing:

  • 2/3 cup heavy cream
  • 5 oz (150g) bittersweet chocolate , chopped
  • ½ cup seedless raspberry preserves

Special Equipment:

  • 15½ × 10½ × 1in (39 × 27 × 2.5cm) jelly roll pan

Directions

1. Preheat the oven to 350°F (180°C). Line a 15½ × 10½ × 1in (39 × 27 × 2.5cm) jelly roll pan with wax paper.

2. Beat the eggs and sugar in a large bowl with an electric mixer at high speed about 5 minutes, until the mixture has tripled in volume. Sift the flour, cocoa, and baking powder together. Sift over the egg mixture and carefully fold together.

3. Spread in the pan. Bake about 15 minutes, until the top springs back when pressed lightly with a finger. Sift confectioner's sugar over the cake. Place a clean kitchen towel and a cutting board over the jelly roll pan. Invert them together to unmold the cake. Remove the wax paper and place on the cake. Roll up the cake, with the paper inside. Let cool.

4. Meanwhile, to make the icing, bring the cream to a boil in a small saucepan. Add the chocolate and stir until melted. Remove from the heat and let cool for 10 minutes.

5. Unroll the cake and discard the paper. Spread the preserves over the cake. Roll up the cake again. Place the roll on a wire rack, seam side down. Spread the icing all over the top, sides, and ends of the cake. Use a fork to create ridges down the length of the cake. Transfer to a platter. Just before serving, dust with confectioner's sugar.

Notes

Freeze for up to 6 months


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

302kcal (15%)
50mg (5%)
2mg (3%)
102mcg RAE (3%)
167mg
38mg
6g
31g
2g
45g
127mg (42%)
74mg (3%)
7g (37%)
13g (21%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • BillyStarr

    11.21.09 Flag comment

    Il ne pas le recipe utilize a Pepen y Childs.

    Pepen:
    12 oz. bittersweet chocolat
    12 oz heavy cream
    4 egg whites
    1.5 t sugar
    Melt chocolat and heavy cream, tempur with whipped egg whites with sugar. Place in candy pan lined with butter parchment. Cook 350, about 20min. Let cool

    Whip 12oz heavy cream with 1T sugar 1/4 t vanilla and 1t conaq.

    Spread over cooled cake and roll. Sprinkle with cocoa powder, slice and serve.

    C'est tres manginfique!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
spice Spice
by Ana Sortun
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-explorations Baked Explorations
by Matt Lewis
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
west-coast-cooking West Coast Cooking
by Greg Atkinson
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?