Chocolate-Espresso Roulade Recipe

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Chocolate-Espresso Roulade
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Ingredients
19
Count
Nutrition
353
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Cake: Heat oven to 400 degrees.
  2. Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
  3. Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
  4. In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
  5. Gradually beat in 1/2 cup of the sugar until incorporated.
  6. Continue to beat on high speed just until stiff yet billowy peaks form.
  7. Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
  8. At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
  9. Fold in remaining whites until incorporated.
  10. Spread in prepared pan; smooth the top.
  11. Bake 12 minutes or until top puffs up and springs back when gently pressed.
  12. Let cool 2 minutes on wire rack.
  13. Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
  14. Invert cake onto towel.
  15. Remove pan; peel off foil.
  16. Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
  17. For filling, beat filling ingredients in a large bowl until stiff peaks form.
  18. Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
  19. Roll up cake; place seam side down on cutting board.
  20. With a serrated knife, trim both ends of cake roll.
  21. Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
  22. For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
  23. Place cake on wire rack over waxed paper.
  24. Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
  25. Garnish top of cake with chocolate shavings, if desired.
  26. Chill cake until glaze is set.
  27. Cake can be refrigerated up to 6 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353 Kcal (1478 kJ)
Calories from fat 157.05 Kcal
% Daily Value*
Total Fat 17.45g 27%
Cholesterol 125.29mg 42%
Sodium 108.48mg 5%
Potassium 209.7mg 4%
Total Carbs 48.06g 16%
Sugars 38.03g 152%
Dietary Fiber 2.1g 8%
Protein 5.82g 12%
Vitamin C 0.2mg 0%
Iron 1.9mg 11%
Calcium 60.3mg 6%
Amount Per 100 g
Calories 316.17 Kcal (1324 kJ)
Calories from fat 140.66 Kcal
% Daily Value*
Total Fat 15.63g 27%
Cholesterol 112.22mg 42%
Sodium 97.16mg 5%
Potassium 187.82mg 4%
Total Carbs 43.05g 16%
Sugars 34.07g 152%
Dietary Fiber 1.88g 8%
Protein 5.21g 12%
Vitamin C 0.2mg 0%
Iron 1.7mg 11%
Calcium 54mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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