The recipe I'm posting today is one that I made for a girlfriends get together last summer. We had a nice little BBQ at the house and I knew everyone would love this because the main ingredient is... CHOCOLATE!!
It's got 4 ingredients, is easy to make... but looks fancy and delicate!
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Classic Chocolate Roulade
7 oz. good quality chocolate, chopped
1 cup sugar, plus some confectioner's for dusting
7 eggs, separated
2 tubs whipped topping*
* I usually add a tsp of vanilla extract to each tub of topping.
It gives the topping more of a "homemade" whipped cream taste*
Preheat oven to 350 degrees.
Grease and line jelly roll pan with baking parchment.
Melt chocolate in bowl over pan of barely simmering water.
Allow chocolate to cool for about 5 minutes.
In large bowl, whisk sugar & egg yolks until light & fluffy.
Stir melted chocolate into egg yolk mixture.
Whisk egg whites until stiff, but not dry, then fold into chocolate mixture.
Pour chocolate mixture into prepared pan, spreading it level.
Bake for about 25 minutes, or until firm.
Leave cake in pan & cover with cooling rack, making sure it doesn't touch cake.
Cover rack with damp dishtowel and wrap in plastic wrap.
Leave in cool place for at least 8 hrs, preferably overnight.
Dust a sheet of waxed paper with confectioner's sugar.
Turn roulade out onto it and peel off the lining paper.
Spread about 1 1/2 tubs of whipped topping over the roulade.
Starting from one of the short ends, carefully roll it up using the paper to help.
Place the roulade, seam side down, on a serving platter.
Dust with remaining confectioner's sugar.
Serve with a dollop of whipped topping, chocolate curls & sprig of mint.
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While this may sound like a lengthy process, I really hope you'll try it. The majority of the time is spent waiting. The cake is so delicately sweet and wonderfully light, you won't feel guilty for eating it!
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