CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
- Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
- Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
- Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.
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Agaba Immy
[email protected]Delicious! The combination of chocolate and raspberry is a classic for a reason.
Becky Hendrix
[email protected]Amazing! This chocolate roulade is a true masterpiece. The flavors and textures are incredible.
Smily Noor
[email protected]This recipe is a keeper! I will definitely be making this roulade again and again.
NaijatrapLoaded tv
[email protected]I made this roulade for a potluck, and it was a big hit. Everyone loved the combination of chocolate and raspberry.
Shambu Sutha
[email protected]This was my first time making a roulade, and it turned out great! I was a little worried about rolling the cake, but it was actually easier than I thought.
Jenna Kussart
[email protected]I'm not a huge fan of chocolate, but I really enjoyed this roulade. The raspberry filling was the perfect way to cut through the richness of the chocolate.
Ibrahim Coolie
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a beautiful and delicious dessert that will impress your guests.
Yeasmin Sultana
[email protected]I made this roulade for my husband's birthday, and he loved it! He said it was the best chocolate cake he's ever had.
Gabriel Saleh
[email protected]The chocolate sponge cake was light and fluffy, and the ganache was rich and creamy. The raspberry filling added a nice tartness that balanced out the sweetness of the chocolate.
matina israel
[email protected]I've made this roulade several times now, and it always turns out perfectly. It's a great recipe for special occasions, or even just for a weekend treat.
QASIM BHATTI Badsha
[email protected]This chocolate roulade was a hit at my party! It was so rich and decadent, and the raspberry filling was the perfect complement. I will definitely be making this again.