- Yield 8 to 10 servings
This rich chocolate roulage makes an impressive dessert.
- 6 ounces semisweet chocolate bits
- 3 to 4 tablespoons water
- 1/2 teaspoon instant coffee powder
- 5 to 6 -- egg yolks
- 3/4 cup sugar
- 5 to 6 -- egg whites
- pinch salt
- -- Confectioners' sugar
- 1 cup whipping cream
- -- Vanilla extract, rum or brandy, to taste
- 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).