Chocolate Roulade Recipe

Posted by
Rate It!
Chocolate Roulade
Add your photo!
Ingredients
12
Count
Nutrition
205
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place rack in center of oven, and heat oven to 350 degrees.
  2. Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
  3. In a small saucepan, heat 1 cup cream to a simmer.
  4. Add chocolate, reduce heat, and whisk until chocolate is melted.
  5. As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
  6. Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
  7. Whisk one-quarter of the egg-white mixture into the chocolate mixture.
  8. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
  9. Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
  10. Bake until cake is set and puffy, 10 to 12 minutes.
  11. Transfer to a wire rack, and cool to room temperature.
  12. Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
  13. Using a fine-mesh sieve, lightly dust cake with cocoa powder.
  14. For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
  15. Spread evenly over entire surface of cake.
  16. Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
  17. Roll cake another few inches, pressing against parchment paper to make a tight spiral.
  18. Gently peel parchment paper off as cake layer rolls away.
  19. Complete the roll, stopping at the far edge of the parchment paper.
  20. Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
  21. Serve immediately, or refrigerate for up to 4 hours.
  22. When ready to serve, transfer roulade to serving platter.
  23. Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
  24. (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
  25. Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
  26. To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.52 Kcal (856 kJ)
Calories from fat 117.34 Kcal
% Daily Value*
Total Fat 13.04g 20%
Cholesterol 39.79mg 13%
Sodium 70.56mg 3%
Potassium 66.65mg 1%
Total Carbs 19.32g 6%
Sugars 15.61g 62%
Dietary Fiber 0.51g 2%
Protein 3.82g 8%
Vitamin C 0.2mg 0%
Iron 0.2mg 1%
Calcium 35mg 3%
Amount Per 100 g
Calories 259.47 Kcal (1086 kJ)
Calories from fat 148.87 Kcal
% Daily Value*
Total Fat 16.54g 20%
Cholesterol 50.48mg 13%
Sodium 89.52mg 3%
Potassium 84.56mg 1%
Total Carbs 24.51g 6%
Sugars 19.8g 62%
Dietary Fiber 0.65g 2%
Protein 4.85g 8%
Vitamin C 0.3mg 0%
Iron 0.3mg 1%
Calcium 44.4mg 3%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top