Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories dessert
Time 3h20m
Yield 1 roulage (6 to 8 slices)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Butter a rimmed jelly roll/baking sheet and line with parchment paper. Butter the top of the paper as well, especially the corners.
- In a stand mixer with the whisk attachment, beat the egg yolks and granulated sugar on medium speed until fluffy and the sugar is not gritty, 10 to12 minutes.
- While the eggs are beating, put the chocolate in a bowl and melt over a double boiler. When the chocolate is melted, remove from the heat and let it cool a bit. Sit the bowl in some cool water for a few minutes if necessary.
- Incorporate the egg mixture into the chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add the espresso and 1 teaspoon vanilla extract.
- In a clean bowl, with the whisk attachment, beat the egg whites until stiff peaks form. Incorporate one-quarter of the egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.
- Spread the batter in the prepared pan and bake, 10 to 12 minutes. Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.
- In a clean bowl, with the whisk attachment, whip the heavy cream, confectioners' sugar, bourbon, vanilla bean and the remaining 1 teaspoon vanilla extract on medium speed until stiff peaks form.
- Carefully turn the cake out onto clean parchment paper, making sure to have 4 to 5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle 1/2 cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving 1/4-inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam-side down and dust the whole cake with the remaining 1/2 cup cocoa powder. Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice.
- To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shamim Babu
[email protected]I'm giving this recipe one star because I can't give it zero stars.
Chance Karr
[email protected]This recipe is a waste of time and ingredients.
Sheikh Naim
[email protected]I would not recommend this recipe.
Manuela Paredes
[email protected]Overall, I thought this roulade was just okay. It wasn't as good as I was hoping it would be.
Rony Saha
[email protected]The filling was a bit too runny for my taste. I think I would add more cornstarch next time.
Eddie Frencher
[email protected]I had a hard time getting the cake to roll up without cracking. I think I might have over-baked it a bit.
Adnan Shuvo
[email protected]This roulade was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the cake batter next time.
khalid ansari
[email protected]I'm not a big fan of chocolate, but I loved this roulade. The bourbon cream filling was the perfect balance to the chocolate cake.
Stop Motion And Others
[email protected]This roulade was delicious! The cake was moist and fluffy, and the filling was rich and creamy. I would definitely recommend this recipe.
Adesh kushwaha
[email protected]This roulade is so impressive-looking, but it's actually quite easy to make. I'm definitely going to make it again for my next party.
Team Youth Nepal
[email protected]I made this roulade for my husband's birthday, and he loved it! He said it was the best chocolate cake he'd ever had.
manisha yonghang
[email protected]This roulade was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dessert that everyone loved.
Gabs Prince
[email protected]I love the combination of chocolate and bourbon in this roulade. It's a unique and delicious dessert that's perfect for special occasions.
6ghj Tuio
[email protected]This was my first time making a roulade, and it turned out great! The instructions were easy to follow, and the cake and filling were delicious.
Nima Lhamo
[email protected]I've made this roulade several times now, and it's always a crowd-pleaser. The cake is light and fluffy, and the filling is rich and creamy. I love the way the flavors meld together.
caeser bae
[email protected]This chocolate roulade was a hit at my party! The bourbon cream filling was the perfect complement to the rich chocolate cake. I loved the way the cake rolled up so easily, and the filling stayed in place perfectly.