How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    hooch ate it and said...
    great recipe...I love this kind of dessert...thanks!
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