Chocolate Roulade

By jill3739

Ingredients

• 7 ounces semisweet chocolate, chopped
• 1/4 cup plus 1 Tablesppon brewed coffee (or water)
• 7 large eggs, separated
• 1 cup granulated sugar
• Unsweeted Dutch-process cocoa powder for dusting
• 1 cup heavy cream
• 2 Tablespoons confectioners' sugar

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whick together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.

2. Whick whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.

3. Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.

4. Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evening over top of cake, leaving a 1-inch border around the edges and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder (Cake can be refrigerated, covered, for up to 3 days).