Chocolate Roulade

By jasonhewitt

Ingredients

• 8 eggs
• 2/3 C Sugar
• 2 Tbs Cocoa
• 16 oz Marscapone Cheese
• 8 Tbs Heavy Cream
• 1/3 C Powdered Sugar

Preparation

Step 1

Preheat oven to 350 degrees.

Grease a sheet pan (or jelly roll pan) approximately 15” by 11”. Line with parchment paper, leaving some sticking out at both ends. Grease paper as well.

Beat egg white until stiff peaks form. In a separate bowl, beat the yolks and granulated sugar until combined. Stir in Cocoa powder. Fold into the egg whites. Spread on your prepared pan and bake for 20 minutes. Remove from oven and let cool.

Once cool, invert onto another piece of parchment paper that has been dusted with powdered sugar. For filling, mix Marscapone, cream and powdered sugar until well-mixed and creamy. Dollop all over the cake, and push it down and out to smooth it together. Using the parchment paper to help, roll the roulade up from one of the short ends. Carefully place it on a platter and refrigerate for at least 30 minutes prior to serving. (More than an hour or two, it gets soggy in the fridge.) garnish with powdered sugar and chocolate curls.

Makes about 10 servings. Gluten Free.
Options include icing with a buttercream frosting . . .