Chocolate Raspberry Roulade
8 eggs (separated)
1 cup sugar
2 tbs. butter
1/2 cup bittersweet chocolate
1 tsp. vanilla extract
2 tbs. butter
1 cup whipping cream
sugar
1 pint red raspberries
Preheat oven to 350 degrees F.
• Gently crack the egg on a flat surface and break the egg into two pieces.
• Pull pieces apart, keeping the yolk in one half, allowing the whites to fall into a bowl. Transfer yolk to other egg-half to allow the rest of the whites to fall into the bowl.
• Place yolk in a separate bowl.
• Add 1 cup of sugar to the bowl with the egg yolks.
• Whisk until mixture is light and fluffy and has a ribbon like consistency. About 3 to 4 minutes.
• Chop the chocolate into smaller pieces.
• Place the butter and chopped chocolate into a sauce pan and melt over low heat.
• Stir frequently with a wooden spoon.
• While the chocolate is melting beat the egg whites until soft peaks.
• Stop mixing and add 1/2 cup of sugar.
• Continue mixing until stiff peaks.
• Combine the melted chocolate with the egg yolk mixture.
• Add a few drops of vanilla extract.
• Mix until well combined.
• Stir 1/4 of beaten egg whites into the chocolate mixture.
• Gently fold in remaining egg whites until completely mixed.
• Generously brush the bottom and sides of a cookie pan with melted butter.
• Carefully pour the cake mixture into 14 x 10 inch rimmed baking sheet.
• Make sure mix is evenly distributed.
• Bake cake for 15 minutes.
• While cake is baking prepare the whipped cream.
• Add very cold cream to a chilled mixing bowl.
• Whip the cream to soft peaks.
• Stop whipping and add a small amount of sugar.
• Continue whipping until stiff peaks.
• Remove the cake from the oven.
• Let cake cool for 10 minutes in pan on rack.
• Turn out of pan on waxed paper lined rack.
• Let cool completely.
For Individual Roulades:
• Cut cake with serrated knife lengthwise into three equal strips of just over 3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches each.
• Spread each piece with whipped cream leaving 1/2 inch border all the way around. Sprinkle with raspberries.
• Roll up gently.
• Clean edges if any cream comes out.
• Refrigerate until ready to serve.
For one large roulade:
• Spread cake with cream, leaving 1/2 inch border all the way around.
• Sprinkle with raspberries.
• Starting at short (10 inch) end, roll up gently.
• Refrigerate until ready to serve.
• Cut into 1-inch widths.
Comments
Got something to say?