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Chocolate Roulade

Updated February 23, 2016
(1 Votes)

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

Freeze for up to 6 months

Makes10 servings

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time15 min

Cooking Time - Text15

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturebuttery, chocolatey, sweet

Type of Dishchocolate cake

Ingredients

  • 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
  • 2/3 cup heavy cream
  • 5 oz (150g) bittersweet chocolate , chopped
  • ½ cup seedless raspberry preserves
  • 15½ × 10½ × 1in (39 × 27 × 2.5cm) jelly roll pan

Instructions

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

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.

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.

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.

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.

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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!

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