CHOCOLATE TANGERINE ROULADE
Steps:
- Make cake:
- Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.
- In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.
- With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.
- Assemble roulade:
- Put a large sheet of foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.
- Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.
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Sam Butcher
[email protected]This chocolate tangerine roulade is a must-try! It's the perfect dessert for any occasion.
M Qasim
[email protected]Overall, this is a great recipe. I would definitely recommend it to others.
Aaron Carrasco
[email protected]This roulade is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Aman Ahmed
[email protected]I had some trouble getting the roulade to roll up without cracking. I think I overbaked it a bit.
Progress Odeh
[email protected]The chocolate ganache was a bit too rich for my taste, but that's just personal preference. Overall, this is a great recipe.
Ayanda Bayanda
[email protected]This roulade was a bit time-consuming to make, but it was worth it. It's a showstopper dessert that's sure to impress your guests.
Unseen gamer “the gamer”
[email protected]I wasn't sure how the chocolate and tangerine would go together, but I was pleasantly surprised. The flavors complemented each other perfectly.
Sarah Beth
[email protected]I used a gluten-free flour blend and it turned out great! This roulade is perfect for people with dietary restrictions.
Design Ndlovu
[email protected]The tangerine flavor really shines through in this roulade. It's a refreshing and unique twist on a classic dessert.
Glorious Good
[email protected]I've never made a roulade before, but this recipe was easy to follow. The end result was stunning and delicious.
malaika dixon
[email protected]This chocolate tangerine roulade was a hit! The combination of flavors was perfect, and the texture was light and fluffy. I will definitely be making this again.