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Chocolate Roulage with Bourbon Cream (Martie Duncan) Recipe

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Chocolate Roulage with Bourbon Cream (Martie Duncan)
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Ingredients
14
Count
Nutrition
3798
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F. Butter a rimmed jelly roll/baking sheet and line with parchment paper. Butter the top of the paper as well, especially the corners.
  2. In a stand mixer with the whisk attachment, beat the egg yolks and granulated sugar on medium speed until fluffy and the sugar is not gritty, 10 to12 minutes.
  3. While the eggs are beating, put the chocolate in a bowl and melt over a double boiler. When the chocolate is melted, remove from the heat and let it cool a bit. Sit the bowl in some cool water for a few minutes if necessary.
  4. Incorporate the egg mixture into the chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add the espresso and 1 teaspoon vanilla extract.
  5. In a clean bowl, with the whisk attachment, beat the egg whites until stiff peaks form. Incorporate one-quarter of the egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.
  6. Spread the batter in the prepared pan and bake, 10 to 12 minutes. Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.
  7. In a clean bowl, with the whisk attachment, whip the heavy cream, confectioners' sugar, bourbon, vanilla bean and the remaining 1 teaspoon vanilla extract on medium speed until stiff peaks form.
  8. Carefully turn the cake out onto clean parchment paper, making sure to have 4 to 5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle 1/2 cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving 1/4-inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam-side down and dust the whole cake with the remaining 1/2 cup cocoa powder. Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice.
  9. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries.
  10. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3797.72 Kcal (15900 kJ)
Calories from fat 1411.52 Kcal
% Daily Value*
Total Fat 156.84g 241%
Cholesterol 1161.66mg 387%
Sodium 1958.67mg 82%
Potassium 2783.82mg 59%
Total Carbs 523.11g 174%
Sugars 452.76g 1811%
Dietary Fiber 16.27g 65%
Protein 74.07g 148%
Vitamin C 2.4mg 4%
Iron 10.2mg 56%
Calcium 693.7mg 69%
Amount Per 100 g
Calories 274.55 Kcal (1149 kJ)
Calories from fat 102.04 Kcal
% Daily Value*
Total Fat 11.34g 241%
Cholesterol 83.98mg 387%
Sodium 141.6mg 82%
Potassium 201.25mg 59%
Total Carbs 37.82g 174%
Sugars 32.73g 1811%
Dietary Fiber 1.18g 65%
Protein 5.35g 148%
Vitamin C 0.2mg 4%
Iron 0.7mg 56%
Calcium 50.1mg 69%

* 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

  • 88.2
    Points
  • 103
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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