Chocolate Roll with Raspberry Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Chocolate Roulade with Raspberry Filling
2. by Emily Luchetti
3. read reviews (4)
4. When you need a showstopper holiday dessert, look no further than this elegant rolled cake, which is inspired by the French bûche de Noël, or yule log.
5. Serves twelve.
6. Yields one roulade.
7. For the chocolate sponge cake:
8. oz. bittersweet chocolate, chopped
9. Tbs. warm water
10. Softened butter for the pan
11. Flour for the pan
12. large eggs, separated
13. cup granulated sugar
14. -1/8 oz. (6 Tbs.) Dutch-processed cocoa powder, sifted; more for dusting
15. /8 tsp. table salt
16. For the raspberry filling and sauce
17. -oz. package frozen raspberries, thawed
18. large egg whites
19. /2 cup plus 2 Tbs. granulated sugar; more to taste
20. Table salt
21. oz. (10 Tbs.) unsalted butter, completely softened at room temperature
22. tsp. raspberry liqueur, such as Chambord
23. /2 tsp. fresh lemon juice; more to taste
24. For the chocolate glaze:
25. Tbs. heavy cream
26. /4 cup granulated sugar
27. /2 cup plus 1-1/2 Tbs. water
28. -1/2 oz. (1/2 cup) Dutch-processed cocoa powder
29. -1/2 tsp. unflavored powdered gelatin
30. For serving:
31. /4 cup heavy cream
32. tsp. granulated sugar
33. /2 tsp. pure vanilla extract
34. Make the cake:
35. Position a rack in the middle of the oven and heat the oven to 350°F. In a double boiler, melt the chocolate with the warm water. Let cool to room temperature.
36. Grease the bottom of an 18x13-inch rimmed baking sheet (a standard half sheet pan) with the softened butter. Line the pan with parchment; butter and then flour the parchment.
37. With an electric mixer, whip the egg yolks in a large bowl on medium-high speed until light in color and beginning to thicken, 2 to 3 minutes in a stand mixer, or 3 to 5 min. with a hand mixer. Add 1/2 cup of the sugar and whip until very thick and pale yellow, about 2 min. Reduce the speed to low and mix in the melted chocolate. With a rubber spatula, stir in the cocoa and salt until blended.
38. In a clean, dry bowl with clean, dry beaters (any grease will keep the whites from whipping), whip the egg whites with an electric mixer at medium speed until they’re frothy and begin to increase in volume, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until soft peaks form, 2 to 3 min. in a stand mixer, or 4 to 6 min. with a hand mixer.
39. With a rubber spatula, fold the whites into the chocolate mixture in two equal additions. You can fold in the first half vigorously to lighten the yolks, but fold in the second half gently, mixing just until the batter is evenly colored with no streaks of white. Don’t overmix. Scrape the batter into the baking pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 22 to 25 min.
40. Meanwhile, spread a clean dishtowel (at least as big as the cake pan) on the counter. Using a sieve, dust the towel with cocoa powder, completely covering it (this will keep the cake from sticking to the towel as it cools).
41. Roll the cake and let it cool:
42. Immediately after taking the cake from the oven, run a small knife around the inside edge to loosen it from the pan. Invert the cake pan onto the towel in one quick motion. Remove the pan. Carefully peel off the parchment. Using both hands and starting from one of the short ends, roll up the cake and the towel together. Let cool to room temperature.
43. Make the filling and sauce:
44. Put the thawed raspberries in a food processor and process until completely puréed. Pass the purée through a fine sieve to strain out the seeds. You should have about 1 cup of purée.
45. Fill a wide pot or straight-sided skillet with 1 to 2 inches of very hot water. In the bowl of an electric mixer, whisk the egg whites, 1/2 cup of the sugar sugar and a generous pinch of salt until blended. Set the bowl in the pot of hot water; make sure the water comes up to at least the level of the mixture in the bowl. Whisk unti
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