Chocolate Roulage

  • Yield: 8 to 10 servings


6ounces semisweet chocolate bits
3 to 4tablespoons water
1/2teaspoon instant coffee powder
5 to 6-- egg yolks
3/4cup sugar
5 to 6-- egg whites
pinch salt
-- Confectioners' sugar
1cup whipping cream
-- Vanilla extract, rum or brandy, to taste


  1. Line the bottom of an 11×14-inch jelly roll pan with parchment paper or waxed paper.  Combine the chocolate, water and coffee powder in a heavy saucepan.  Cook over very low heat until the chocolate is melted, stirring until thick and creamy.  Remove from the heat.  Whisk the egg yolks and sugar in a bowl until thick and lemon colored.  Add the cooled chocolate mixture, stirring well.  Beat the egg whites and salt in a mixer bowl until stiff peaks form.  Fold into the chocolate mixture.  Spread the mixture into the prepared pan.  Bake at 350F for 20 to 25 minutes or until a wooden pick inserted near the center comes out clean.  Cool to room temperature.  Cover with a clean, damp cloth.  Chill for 12 hours.  Sprinkle with confectioners' sugar.  Invert onto waxed paper, trim edges.  Beat the whipping cream in a mixer bowl until stiff peaks form.  Fold in vanilla, rum or brandy to taste.  Spread over the roulage.  Roll up as for a jelly roll.  Place on a serving plate.  Sprinkle with confectioners' sugar or cocoa.  Garnish with whipped cream.


Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).