Best 2 Julia And Jacquess Chocolate Roulade Recipes
Calling all chocolate enthusiasts! Embark on a delectable journey with our exquisite Chocolate Roulade, a timeless classic that embodies elegance and indulgence. This irresistible treat features a light and airy chocolate sponge cake, masterfully rolled and filled with a velvety chocolate ganache. Each bite promises a symphony of rich chocolate flavors, perfectly balanced by a hint of sweetness.
Savor the classic Chocolate Roulade with its traditional ganache filling, or elevate your taste buds with our Raspberry Chocolate Roulade, where tangy raspberry jam and decadent chocolate unite in perfect harmony. If you prefer a nutty twist, the Pistachio Chocolate Roulade awaits, combining the earthy flavors of pistachio with the richness of chocolate for a truly unique experience. And for those seeking a touch of sophistication, the Grand Marnier Chocolate Roulade infuses the classic recipe with a delightful orange liqueur, creating a luxurious and unforgettable dessert.
CHOCOLATE ROULADE
Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.
- Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.
- Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.
- Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.
CHOCOLATE ROULADE WITH CHOCOLATE GLAZE
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
- Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
- Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
- Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
- Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
- Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
- Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
Tips:
- Make sure the eggs are at room temperature before you start baking. This will help them to whip up more easily and give the roulade a lighter texture.
- Use a large enough baking sheet. The roulade will spread out as it bakes, so you need to make sure there's enough room for it to do so without spilling over the sides.
- Don't over-bake the roulade. It should be cooked through, but still slightly moist in the center.
- Let the roulade cool completely before you roll it up. This will help to prevent it from cracking.
- When you're rolling up the roulade, be sure to do it tightly. This will help to keep the filling from spilling out.
- If you're having trouble rolling up the roulade, you can try chilling it for a few minutes before you do so.
- Serve the roulade immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Julia and Jacque's Chocolate Roulade is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor and creamy filling, this roulade is sure to impress your guests. So next time you're looking for a special dessert to make, give this recipe a try.
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