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Chocolate Roulage

southern.chef's picture
Chocolate Roulage has a lovely taste. Chocolate Roulage gets its tase from chocolate morsels mixed with eggs and cream. Chocolate Roulage is inspired by mant food joints across the world.
Ingredients
  Semisweet chocolate morsels 6 Ounce (1 Package)
  Eggs 5 , separated
  Sugar 1 1⁄4 Cup (20 tbs), divided
  Vanilla extract 1 Teaspoon
  Cocoa 2 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 1 Tablespoon
  Green creme de menthe/Kahlua 2 Tablespoon
  Powdered sugar 1⁄4 Cup (4 tbs) (Additional Required)
  Whole strawberries 1⁄2 Cup (8 tbs)
Directions

Grease bottom and sides of a 15 x 10 x 1 inch jellyroll pan with vegetable oil; line with wax paper, and grease wax paper with oil.
Set aside.
Place chocolate morsels in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring occasionally, until chocolate melts.
Beat egg yolks in a large bowl at high speed of an electric mixer until foamy.
Gradually add 3/4 cup sugar, beating until mixture is thick and lemon colored.
Gradually stir about one fourth of melted chocolate into yolk mixture; fold in remaining chocolate.
Beat egg whites until foamy.
Gradually add remaining 1/2 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form.
Fold beaten egg whites into chocolate mixture; gently fold in vanilla.
Pour chocolate mixture into prepared pan, spreading evenly.
Bake at 350° for 15 to 18 minutes in middle of oven; do not overbake
Immediately cover top with a damp cloth towel or 2 layers of very damp paper towels; place on a wire rack, and let cool 20 minutes.
Carefully remove towel.
Loosen edges with a metal spatula, and sift cocoa over top.
Place 2 lengths of wax paper (longer than jellyroll pan) on a smooth, slightly damp surface; overlap edge of paper nearest you over second sheet.
Quickly invert jellyroll pan onto wax paper, with long side nearest you; remove pan, and carefully peel paper from chocolate roll.
Beat whipping cream until foamy; gradually add 1 tablespoon powdered sugar and creme de menthe, beating until soft peaks form.
Spoon whipped cream over chocolate roll, spreading it so that there is more on the side facing you (mixture will spread out as you roll); leave a 1 inch margin on all sides.
Starting at long side, carefully roll jellyroll fashion; use the wax paper to help support the roulage as you roll.
Secure wax paper around roulage; smooth and shape it with your hands.
Carefully slide roulage onto a large baking sheet, seam side down; store in refrigerator until serving time.

Recipe Summary

Course: 
Dessert
Method: 
Baked

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