Chocolate Cloud Roll

By norsegal8

This is more flourless soufflé than a cake. It is so light and delicate (both in texture and flavor) it has to be baked in a low sheet pan, or it will fall. I have discovered that severely cutting back the sugar not only intensifies the chocolate flavor, but also improves the texture and helps to prevent cracking when the cake is rolled. Attractive as a cake roll, it may also be cut into squares, rounds or ovals and used as a layer cake.
Optional nuts add a subtle texture and flavor. Omit the nuts for an uninterrupted silken smooth texture. Filled with whipped cream and fresh berries, this cake is the perfect light summer dessert for chocolate lovers.

Ingredients

• 1/4 cup + 2 tablespoons sugar
• 6 large eggs, separated
• 4 ounces bittersweet chocolate, melted
• 1/3 cup almonds, toasted and finely ground (optional)
• 3/4 teaspoon cream of tartar
• 1 tablespoon unsweetened cocoa

Details

Servings 8

Preparation

Step 1

Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Grease on 17-inch by 12-inch jelly roll pan, line the bottom with a nonstick liner or foil, grease again and flour.

In a mixing bowl beat 1/4 cup sugar and the egg yolks for 5 minutes or until light and fluffy. Add the chocolate and almonds if desired, and beat until incorporated, scraping down the sides.

In a large mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised slowly.

With a large balloon whisk, slotted skimmer or rubber spatula, fold 1/4 of the whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites.

Pour into the prepared pan, spreading evenly with a spatula, and bake for 16 minutes. The cake will have puffed and lost its shine and will spring back when lightly pressed with a finger.

Wet a clean dish towel and wring it out well. Remove the cake from the oven and leave it in the pan. Dust with the cocoa and cover immediately with the towel (use a dry towel if planning to cut the cake into shapes). Allow the cake to cool.

Remove the towel and, lifting by a long edge of the liner or foil overhang, gently slide the cake from the pan onto a flat surface. To use as a roll, spread at once with 2 cups of filling and roll up, using the liner or foil for support and gently peeling it away as you go . To use as layers, cut as desired.

COMPLEMENTARY FILLINGS:
Perfect Whipped Cream
Raspberry Jam Cream
Perfect Mocha Whipped Cream
Light Whipped Ganache