CHOCOLATE ROULADE WITH CHOCOLATE GLAZE
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
- Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
- Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
- Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
- Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
- Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
- Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
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Soba Teme
[email protected]Overall, I thought this roulade was just okay. It wasn't as good as I was hoping it would be.
Candace Williams
[email protected]The chocolate glaze was a bit too sweet for my taste.
Teri Ferreira
[email protected]I had some trouble getting the roulade to roll up properly. I think I over-mixed the batter.
Nabeel King
[email protected]This roulade is a bit expensive to make, but it's worth it for a special occasion.
Lath Thammavongsa
[email protected]I've tried several chocolate roulade recipes, and this one is by far the best. It's the perfect balance of chocolate and sweetness.
Korpan Islam
[email protected]This roulade is so easy to make, even for a beginner baker. I highly recommend it.
mohd israil
[email protected]I made this roulade for my kids, and they loved it. It's a great way to get them to eat their chocolate.
Dominique clark
[email protected]This roulade is perfect for a special occasion. It's sure to wow your guests.
Charles Mwiti
[email protected]I'm not a big fan of chocolate, but I loved this roulade. It's not too sweet, and the chocolate flavor is perfectly balanced.
Alexia Largey
[email protected]This roulade is a bit time-consuming to make, but it's worth the effort. It's so impressive and delicious.
Deborah Smith
[email protected]The chocolate glaze is to die for! It's so rich and decadent.
Muktar Ajaib
[email protected]I love how light and fluffy the roulade is. It's the perfect dessert for any occasion.
Sawera Malik
[email protected]This was my first time making a roulade, and it turned out great! The recipe was easy to follow, and the roulade was delicious.
momo bangura
[email protected]I've made this roulade several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Sikandar Ali
[email protected]This chocolate roulade was a hit at my dinner party! It was rich and delicious, and the chocolate glaze was the perfect finishing touch. I will definitely be making this again.