Chocolate Roulade Recipe

How to make it

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• For Souffle
• Set oven at 350 degrees F.
• Line baking sheet (11”x17” or 13” x 18”) with buttered parchment paper… butter side DOWN in pan.
• Procedure:
• Heat cream to simmering; add chocolate pieces and lower heat. Stir briskly with whisk. Remove from heat as soon as ganache is completely smooth. Let cool a few minutes.
• Whip egg whites and 2 Tablespoons granulated sugar until stiff peaks with glossy sheen.
• Scoop ¼ of the egg whites into the warm ganache – stir briefly with whisk to blend. MOVE FAST. Pour ganache into whites and fold gently – work fast! Pour into the prepared pan. Bake 10 to 12 minutes. LET CAKE COOL IN PAN TO ROOM TEMP.
• For Chantilly Cream
• Procedure:
• Whip the cream with sugar/vanilla and cognac. Remove a little over half to another bowl for filling.
• To the remaining whipped cream, add about 1 Tablespoon or so of cocoa powder for outside of cake for chocolate “icing.”
• Lift the cake out of the pan with the parchment on the bottom still intact. Place on a flat surface with long side facing you. Lightly dust the top of cake with cocoa powder, then spread the whipped cream (white portion) covering the surface.
• At this point, you can add fresh sliced fruits, shaved chocolate, etc. if desired.
• Lift up the edge of the cake with the parchment and fold away from you – peeling parchment paper off the cake as you roll.
• Complete the roll by tucking loose parchment around and underneat so it is well wrapped.
• Frost the outside of roulade with chocolate whipped cream. Garnish with chocolate dipped strawberries on top!
• Refrigerate 3 to 4 hours.