Recipe

Chocolate Roulade Recipe

	Dandelion / All my dishes 2 years, 7 months ago This is a fabulous recipe sure to WoW your guests. It comes from Chef Fran. Prep:30m Cook:15m Servings:810	Dandelion
	over the top indulgence

Does this look good? Yeah! / Nope

Fans

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Ingredients

Souffle:

1 cup heavy cream

8 oz. bittersweet chocolate in small pieces

7 egg whites – room temperature

2 Tablespoons granulated white sugar

1 Tablespoon butter for parchment and pan

Crème Chantilly Filling:

2 cups heavy cream, chilled

3-6 Tablespoons powdered sugar

1 teaspoon pure Vanilla

2 Tablespoons Cognac

Directions

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.

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