Another cake that is one of my favourites. Okay, so I love them all! I think I first made this cake for a Christmas party way back in 2009. Doesn't really seem that long ago, does it?
So last weekend it went to a girl's dinner hosted by a wonderful friend for another wonderful friend who was visiting. It may have been just a wee bit too much for just the 5 of us though.
Chocolate Roulade Cake
For the cake:
6 Large eggs, separated
4 ounces/120 grams of chopped dark chocolate
1/2 teaspoon of vinegar
1/4 Cup/50 grams plus an extra 2 tablespoons of sugar
1 Teaspoon of vanilla extract
For the filling and topping
1 Cup/240 ml heavy whipping cream
2 Tablespoons of cocoa powder
1 Tablespoon of sugar
1 Cup/125 grams of fresh raspberries
Preheat the oven to 350 degrees F. Grease and line a 12 x 17 inch sheet pan. Make sure you also grease the parchment paper with butter as well. Set aside
Separate the eggs while they are still cold, as it is easier to do it this way. Place the yolks in a large mixing bowl and the whites in a medium sized mixing bowl. It is now best to let them come to room temperature before whisking as it will give you the most volume. Usually half an hour is enough.
While the eggs are sitting, get your chocolate ready. Place the chocolate in a double boiler set over simmering water. Let it melt slowly, stirring occasionally. Remove from heat when melted and let cool.
In the bowl with your egg yolks, add 1/4 cup/50 grams of sugar. Mix on a high speed for about 5 minutes. You are looking for a pale yellow and thick batter. It will be about triple in volume. Once you batter is like this, add the vanilla extract and cooled chocolate. Mix to combine.
With a clean whisk attachment, beat on high speed your egg whites until foamy. Add the vinegar and mix until soft peaks form then add the sugar and continue mixing until stiff peaks form and it is shiny.
Take a few tablespoons of the whisked egg whites and add them to your chocolate mixture. Gently fold in until combined just enough to lighten the batter. Add in the rest of the egg whites and carefully fold them into the batter. Do not over mix or you will deflate the batter.
Evenly pour the mixture onto your sheet pan. Bake for about 15 minutes or until when touched it lightly bounces back. Remove from oven and turnout on a damp tea towel set over a cooling rack. Remove pan and gently peel away the parchment paper. Next, start rolling up your cake in the tea towel. Leave it on the wire rack to cool completely. This will take a few hours.
In a medium sized mixing bowl, add the whipped cream, cocoa powder and sugar. Mix well, cover and refrigerate for about 20 minutes. Remove from fridge and whisk until light and fluffy.
Roughly cut up the raspberries (reserving a few for the top). Fold the raspberries into the whipped cream mixture.
Unroll your cake and evenly spread out the whipped cream mixture. Fold back up and dust with powered sugar and top with the remaining fresh raspberries. Cover and refrigerate for about an hour to let the cake set.
Click the downloadable link below to print recipe!
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