Welcome to the world of culinary delights, where we embark on a journey to discover the perfect recipe for the exquisite "roulade au chocolat pour Julia". This French dessert, also known as the chocolate Swiss roll, is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. With its delicate chocolate sponge cake, rich and velvety chocolate ganache filling, and elegant presentation, the roulade au chocolat pour Julia is a true masterpiece that deserves a special place in your recipe collection.
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JULIA AND JACQUES'S CHOCOLATE ROULADE
Chefs Julia Child and Jacques Pepin shared their recipe for this mouthwatering cake, a log-shaped cake made from a souffle-like mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
- In a small saucepan, heat 1 cup cream to a simmer. Add chocolate, reduce heat, and whisk until chocolate is melted. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
- In a large bowl and using a hand mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
- Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
- Make the creme chantilly: Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac. Spread evenly over entire surface of cake.
- Roll the cake lengthwise, starting at a point 2 to 3 inches over the creme chantilly. Roll cake another few inches, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll, stopping at the far edge of the parchment paper. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily. Serve immediately, or refrigerate for up to 4 hours.
- When ready to serve, transfer roulade to serving platter. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal. Dust top with confectioners' sugar and cocoa powder, and garnish with seasonal fruit. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional creme chantilly if desired.
JULIA'S MOUSSE AU CHOCOLAT
Make and share this Julia's Mousse Au Chocolat recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chocolate and rum in a small pot; nestle pot inside a larger pot filled with water and set aside to allow to melt.
- Beat yolks in another small pot until pale and frothy.
- Combine sugar and coffee in another pot; cook over medium heat until dissolved, 5-6 minutes. Pour coffee mixture into yolks in a stream, while whisking, set aside.
- Pour water into a large pot to a depth of 2". Heat over medium-low heat until hot but not simmering. Nestle pot with yolk mixture over pot and cook, whisking vigorouslym until thick and creamy, about 8-9 minutes. Transfer yolk mixture to a clean bowl; beat with an electric mixer until cool; about 5 minutes.
- Uncover chocolate mixture and stir; add butter and whisk until smooth. Fold chocolate-butter mixture into yolk mixture; set aside.
- Beat egg whites in a bowl until just frothy. Add cream of tartar and salt; beat to stiff peaks. Stir 1/4 of the egg whites into chocolate-yolk mixture; gently fold in the rest. Spoon mousse into 6 serving cups or dishes. Chill until set. Beat cream to stiff peaks; transfer to a pastry bag with a star tip. Pipe a rosette of cream onto each mousse.
Nutrition Facts : Calories 513.8, Fat 40.8, SaturatedFat 24.5, Cholesterol 208.9, Sodium 196.3, Carbohydrate 34.4, Fiber 4.7, Sugar 25.5, Protein 8.4
CHOCOLATE ROULADE
Make and share this Chocolate Roulade recipe from Food.com.
Provided by NcMysteryShopper
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven, and heat oven to 350 degrees.
- Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
- In a small saucepan, heat 1 cup cream to a simmer.
- Add chocolate, reduce heat, and whisk until chocolate is melted.
- As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
- Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
- Whisk one-quarter of the egg-white mixture into the chocolate mixture.
- Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
- Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
- Bake until cake is set and puffy, 10 to 12 minutes.
- Transfer to a wire rack, and cool to room temperature.
- Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
- Using a fine-mesh sieve, lightly dust cake with cocoa powder.
- For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
- Spread evenly over entire surface of cake.
- Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
- Roll cake another few inches, pressing against parchment paper to make a tight spiral.
- Gently peel parchment paper off as cake layer rolls away.
- Complete the roll, stopping at the far edge of the parchment paper.
- Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
- Serve immediately, or refrigerate for up to 4 hours.
- When ready to serve, transfer roulade to serving platter.
- Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
- (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
- Dust top with confectioners sugar and cocoa powder, and garnish with seasonal fruit.
- To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the roulade will taste.
- Make sure the eggs are at room temperature before you start baking. This will help them to emulsify with the sugar and butter more easily.
- Don't overbeat the egg whites. Overbeaten egg whites will make the roulade tough.
- Be careful not to overbake the roulade. It should be cooked through, but it should still be slightly moist in the center.
- Let the roulade cool completely before you fill it. This will help to prevent the filling from seeping out.
- Use a sharp knife to slice the roulade. This will help to prevent the cake from crumbling.
Conclusion:
Roulade au Chocolat is a delicious and elegant dessert that is perfect for any occasion. With a little planning and effort, you can easily make this impressive dessert at home. Just follow the tips above and you'll be sure to create a roulade that everyone will love.
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