Dione’s Chocolate Roulade
Dione’s Chocolate Roulade
Ingrediënten
- Makes: 10 To 12 Servings
Cake
- Vegetable Oil And Waxed Paper For Prepping The Pan
- 8 Ounces Bittersweet Chocolate
- â…“ Cup Water
- 8 Large Eggs Separated
- 1 Cup Superfine Sugar
- â…› Teaspoon Salt
- ½ Cup Unsweetened Cocoa Powder
Filling
- 1Âľ Cups Heavy Cream
- 2 To 4 Tablespoons Confectioners’ Sugar
- â…“ Whole Vanilla Bean Or 1 Teaspoon Vanilla Extract
Instructies
- For The Cake, Brush A Jelly Roll Pan (18″ Ă— 12″) With A Thin Coat Of Vegetable Oil.
- Line The Pan With Waxed Paper, Leaving About 3″ Hanging Over Each End.
- Set The Pan Aside.
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Place The Chocolate And Water In A Small Saucepan Over Low Heat.
- Stir To Combine Until The Chocolate Is Slowly Melted, 2 To 3 Minutes.
- Remove The Pan From The Heat, And Set It Aside.
- Place The Egg Yolks, Sugar, And Salt In A Medium-Size Bowl, And Beat With An Electric Mixer On Medium Speed Until Very Light And Fluffy, 1 Minute.
- Beat In The Melted Chocolate Just Until Combined.
- Set The Mixture Aside, And Wash The Beaters.
- In A Medium-Size Bowl, Beat The Egg Whites On High Speed Until Stiff Peaks Form, 4 To 5 Minutes.
- Pour The Chocolate Mixture Gently Into The Whites And Fold In With A Rubber Spatula Until Well Combined.
- Pour This Batter Into The Prepared Pan, Smoothing The Batter Evenly To The Edges.
- Place The Pan In The Oven.
- Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 16 To 18 Minutes.
- Don’t Overbake.
- Remove The Pan To A Wire Rack And Gently Place On It A Strip Of 4 Damp Paper Towels.
- Cover The Wet Towels With A Layer Of Dry Paper Towels.
- Let The Roulade Stand At Room Temperature Until It Is Lukewarm, Then Remove All The Paper Towels.
- Run A Knife Around The Edges Of The Cake To Loosen It.
- Sprinkle The Top Of The Cake With Cocoa.
- Cover The Top With 2 Sheets Of Waxed Paper, And Carefully But Quickly Flip The Cake Onto The Counter, So That The Waxed Paper Sheets Are On The Bottom.
- Remove The Jelly Roll Pan And Peel The Waxed Paper Lining Off The Cake.
- For The Filling, Place The Heavy Cream In A Large Metal Bowl Over Another Bowl Full Of Ice.
- Beat With A Large Whisk Or An Electric Mixer Until The Cream Starts To Hold Its Shape.
- Add The Confectioners’ Sugar And Vanilla.
- Continue Beating The Cream Until It Holds Its Shape.
- Divide The Whipped Cream Into 3 Rows Of 3 Heaping Tablespoons Each So As To Distribute The Cream And Make Spreading Over The Delicate Cake Easier.
- Spread It Evenly Across The Top Of The Cake.
- Carefully Roll Up The Cake Like A Jelly Roll And Serve Seam Side Down On A Platter Or Pretty Board.
Notes / Tips / Wine Advice:
Cake Note:
This Assembled Roulade Is Best Made The Day Of Serving, And You Can Keep It Covered And Refrigerated For 2 To 3 Hours.
