Chocolate Roulade

Nutrition

Ingredients

Directions

1. 1

   Place rack in center of oven , and heat oven to 350 degrees

2. 2

   Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1 / 2-inch sheet pan , and line with parchment paper

3. 3

   In a small saucepan , heat 1 cup cream to a simmer

4. 4

   Add chocolate , reduce heat , and whisk until chocolate is melted

5. 5

   As soon as mixture is a uniform dark color , remove from heat and let cool for a few minutes

6. 6

   Whip egg whites and 2 tablespoons sugar to stiff , glossy peaks , about 1 1 / 2 minutes

7. 7

   Whisk one-quarter of the egg-white mixture into the chocolate mixture

8. 8

   Gently fold chocolate mixture back into the original egg-white mixture , and mix until smooth and well combined

9. 9

   Pour batter into the prepared pan , and spread it in an even layer with a rubber spatula

10. 10

    Bake until cake is set and puffy , 10 to 12 minutes

11. 11

    Transfer to a wire rack , and cool to room temperature

12. 12

    Lift parchment paper to remove cake from pan , and set it on work surface with long side facing edge of table

13. 13

    Using a fine-mesh sieve , lightly dust cake with cocoa powder

14. 14

    For the crme chantilly , whip the remaining 1 cup cream with the remaining 1 1 / 2 tablespoons sugar , the vanilla , and cognac

15. 15

    Spread evenly over entire surface of cake

16. 16

    Roll the cake lengthwise , starting at a point 2 to 3 inches over the crme chantilly

17. 17

    Roll cake another few inches , pressing against parchment paper to make a tight spiral

18. 18

    Gently peel parchment paper off as cake layer rolls away

19. 19

    Complete the roll , stopping at the far edge of the parchment paper

20. 20

    Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily

21. 21

    Serve immediately , or refrigerate for up to 4 hours

22. 22

    When ready to serve , transfer roulade to serving platter

23. 23

    Remove parchment paper , gently rolling cake into center of platter , with seam on bottom

24. 24

    With a sharp knife , trim both ends of roll crosswise or on a diagonal

25. 25

    Dust top with confectioners sugar and cocoa powder , and garnish with seasonal fruit

26. 26

    To serve , cut the roll into 1-inch-thick slices , and lay flat on dessert plates

27. 27

    Top with additional crme chantilly if desired