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Chocolate Roulade

Chocolate Roulade

STATUS
My recipe:YES
 
 
 
Home tested: NO
Crowd tested: NO
 
Chocolate Roulade
 
(( 40minutes/28minutes)) - [10] - {350ºF} - (step) - (*source)
RATIO:
 
Special equipment
Baking Half sheet 13”x18”
 
Time total: 40 minutes
Time work: 28 minutes
Time cooking: 10-12 minutes
Time present: 40 minutes
Makes:10 portions
Oven temperature: 350ºF
 
INGREDIENTS
 
For Prep
Butter 15grams / 2TBSP softened
 
For the soufflè 
Heavy cream 231grams/1 cup
Bittersweet chocolate 225grams/8oz
Egg whites at room temperature 210ml/7ea
Sugar granulated 25grams / 2 TBSP
Cream of tartar 1 pinch
 
For filling
Chantilly cream with cognac 360ml/1 ½  cups
 
For serving
Unsweetened cocoa powder 20grams / 2 ½ TBSP 
 
 
METHOD
 
  • Preheat oven to 350ºF
  • Line the baking sheet with buttered parchment paper. Chill in the refrigerator.
  • Bring the heavy cream to a simmer in a saucepan.
  • Add the chocolate to the simmering cream and whisk to blend thoroughly. Turn off the heat and set aside.
  • Add cream of tartar or lemon juice to egg whites.
  • Whisk egg whites to a firm peak stage
  • Add the 25grams/2 TBSP sugar to the whites and whisk until combined. Do not over whisk.
  • Add half of the melted chocolate to the egg whites and whisk to combine
  • Use a spatula to fold the rest of the chocolate thoroughly.
  • Pour batter into the lined baking sheet and level it.
  • Bake for 10-12 until risen one inch or so above the rim of the dishes.
  • Move sheet to a cooling rack, allow the cake (without removing it from the pan) to reach room temperature.
  • Move the cake still on the parchment paper to a work surface.
  • Distribute the chantilly evenly on the cake.
  • Roll the cake using the parchment paper to lift and fold. Peeling the paper as you go.
  • Refrigerate rolled in its paper or serve right away
  • Dust the tops with cocoa powder.


    •  
notes:
 
 
 
Shopping List / mise en place (serve 10 )
ITEM
QTY
UNIT
BUY or NOT
QTY MISE EN PLACE
For Prep
    
Butter
15
grams
 
15g / 2 TBSP softened
For the soufflè 
    
Heavy Cream
230
grams
 
230g/1cup
Bittersweet chocolate
230
grams
 
230g/8oz
Egg whites large eggs
210
ml
 
210 ml/7 large eggs @room temp.
Sugar
25
grams
 
25g/2TBSP
Cream of tartar
1
pinch
 
1 pinch
For filling
    
Chantilly cream w/cognac
360
ml
 
360ml / 1 ½ cup
For Serving
    
Cocoa powder unsweet
20
grams
 
20g / 2 ½ TBSP
 
 
 
Production Timings

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