Christian Chefs International

Chocolate Roulade

Author: Christian Chef Bob Vaningan
Publication: Cooking in the Deep-South with Chef Bob
Yield: 6 portions

Ingredients for the Cake:

  • 6 eggs (separated)
  • 1/2 cup (118ml) sugar
  • 4 Tablespoons (60ml) sugar (for the egg whites)
  • 6 ounces (170mg) bitter-sweet or semi-sweet chocolate chips
  • 1/4 cup (60ml) boiling coffee
  • 1 stick (1/4lb or 113mg) melted butter
Ingredients for the Filling
  • 2 cups (473ml) of heavy cream
  • 1/2 cup (118ml) of powdered sugar
  • 1 teaspoons (5ml) vanilla

Procedure:

  • Bring coffee to a boil and pour over chocolate. Mix until smooth.
  • In a mixer with the whip attachment, place the egg yolks and 1/2 cup (118ml) of sugar. Whip until yolks are thick and light yellow in color.
  • Transfer this mixture into a medium mixing bowl.
  • Clean mixer bowl and whip attachment.
  • Fold chocolate mixture into egg yolk mixture.
  • In a clean mixer whip egg whites to soft moist peaks. Add the 4 Tablespoons (60ml) of sugar to the whites while whipping.
  • Line a half sheet pan with parchment paper and paint with melted butter.
  • Fold whites into the chocolate egg yolk mixture.
  • Scrape into prepared pan and slide into a 350'F (177'C) oven for 18-20 minutes.
  • Allow to cool for 1 hour.
  • Whip the 2 cups (473ml) of heavy cream until stiff peaks form.
  • Fold in the powdered sugar and vanilla.
  • Loosen cake by running a knife around the pan edges, turn out onto a parchment paper. If the cake is a little sticky, dust parchment with cocoa powder.
  • Spread whipped cream over cake and roll cake up like a jelly roll or a delicate, expensive rug, using the parchment to help the rolling. Wrap in heavy duty foil.
  • Transfer to a pan and place in refrigerator or freezer until firm.


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