Chocolate Roulade

Updated at: Thu, 17 Aug 2023 02:35:02 GMT

Step 1

Heat the oven to 350F. Melt the chocolate in a bowl set over a pot of simmering water. Stir until smooth, then remove from heat and cool slightly.

Step 2

Whisk the egg yolks and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment, on high speed, until the mixture is thick and mousse-like, and leaves a ribbon trail when you left the whisk.

Step 3

In a separate bowl, whisk the egg whites to stiff peaks, using an electric hand mixer.

Step 4

Pour the chocolate mixture into the egg-yolk mixture and fold together with a large metal spoon. Add 1 large spoonful of egg whites and fold to loosen.

Step 5

Carefully fold in the remaining egg whites, then sift the cocoa powder over the top and fold until completely combined.

Step 6

Pour the mixture into a prepared 9x13 pan and gently tip the pan so that the mixture flows into the corners and is level. Bake for 20 to 25 minutes, until risen and slightly crisp. Remove from the oven and place on a wire rack to cool in the pan.

Step 7

Lay a sheet of parchment paper on the work surface and sprinkle with confections' sugar. Turn out the roulade onto the sugar-coated paper. Peel away the parchment paper that was lining the pan.

Step 8

Turn the roulade so that one of the short ends is closest to you. Using a sharp knife, score a shallow cut 3/4 inch from the closest short end. Spread the roulade with the cream leaving a 3/4 inch border around the edge. Using the paper to help, gently roll up the roulade. It's normal for roulades to crack.

Step 9

Roll until the seam is underneath, then transfer to a serving plate and dust with confectioners' sugar before serving.

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