Back to Chocolate Roulade All Reviews for Chocolate Roulade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chocolate Roulade Recipe Summary Servings: 10
Ingredients Ingredient Checklist 7 ounces semisweet chocolate, chopped (about 1 cup) 1/4 cup plus 1 tablespoon brewed coffee (or water) 7 large eggs, separated 1 cup granulated sugar Unsweetened Dutch-process cocoa powder, for dusting 1 cup heavy cream 2 tablespoons confectioners’ sugar
Cook’s Notes Cake can be refrigerated, covered, for up to 3 days.
Gallery Chocolate Roulade
Recipe Summary Servings: 10
Gallery
Chocolate Roulade
Chocolate Roulade
Chocolate Roulade
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 7 ounces semisweet chocolate, chopped (about 1 cup) 1/4 cup plus 1 tablespoon brewed coffee (or water) 7 large eggs, separated 1 cup granulated sugar Unsweetened Dutch-process cocoa powder, for dusting 1 cup heavy cream 2 tablespoons confectioners’ sugar
Directions
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.
Cook’s Notes Cake can be refrigerated, covered, for up to 3 days.
Cook’s Notes
Cake can be refrigerated, covered, for up to 3 days.
Reviews (6)
Add Rating & Review 112 Ratings 5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
Reviews (6)
Add Rating & Review 112 Ratings 5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
Add Rating & Review
112 Ratings 5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
112 Ratings 5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
112 Ratings 5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
5 star values: 36 4 star values: 34 3 star values: 25 2 star values: 12 1 star values: 5
Martha Stewart Member Rating: 1 stars 12/16/2018 I've tried this recipe 3 times, and I have baking experience. But every time, it falls apart. Some small part of the instruction or ingredients is omitted? Martha Stewart Member Rating: Unrated 04/16/2017 I just took the cake out of the oven and I already feel I must have done something wrong. My cake is not springy, it is crispy (not burnt). Would stiff peaks vs. soft peaks make a difference? This is a bummer because if it doesn't come out I've wasted a lot of eggs and now I have nothing for Easter feast. Martha Stewart Member Rating: Unrated 11/18/2016 In step #2, it says to: "Whisk whites in a medium bowl until soft peaks form.". - Does this mean to use your whisk or can you use an electric mixer? It often says "whisk" when they want you to manually whisk it but wouldn't that take long this way? I'm asking because I'm really bad at whisking and would much rather use mixer. Martha Stewart Member Rating: 5 stars 04/09/2015 Very delicious, but is there a video showing the steps on how to make it? I messed up a bit but it was still good. Martha Stewart Member Rating: Unrated 12/28/2011 This cake is delicious. I have tried a few Jelly Roll recipes and the cake kept falling apart or breaking on me. This was light, fluffy, and delicious! I highly recommend it! Martha Stewart Member Rating: Unrated 03/16/2010 I changed up the filling a little bit by making a cream cheese frosting and ligthtening it up with the whipped cream. Outstanding!!! It would also be good with a buttercream frosting lightened with whipped cream. Either way, this cake is a winner and it looks beautiful on a fancy plate.Martha Stewart Member
Rating: 1 stars 12/16/2018
I’ve tried this recipe 3 times, and I have baking experience. But every time, it falls apart. Some small part of the instruction or ingredients is omitted?
Rating: 1 stars
Rating: Unrated 04/16/2017
I just took the cake out of the oven and I already feel I must have done something wrong. My cake is not springy, it is crispy (not burnt). Would stiff peaks vs. soft peaks make a difference? This is a bummer because if it doesn’t come out I’ve wasted a lot of eggs and now I have nothing for Easter feast.
Rating: Unrated
Rating: Unrated 11/18/2016
In step #2, it says to: “Whisk whites in a medium bowl until soft peaks form.”. - Does this mean to use your whisk or can you use an electric mixer? It often says “whisk” when they want you to manually whisk it but wouldn’t that take long this way? I’m asking because I’m really bad at whisking and would much rather use mixer.
Rating: 5 stars 04/09/2015
Very delicious, but is there a video showing the steps on how to make it? I messed up a bit but it was still good.
Rating: 5 stars
Rating: Unrated 12/28/2011
This cake is delicious. I have tried a few Jelly Roll recipes and the cake kept falling apart or breaking on me. This was light, fluffy, and delicious! I highly recommend it!
Rating: Unrated 03/16/2010
I changed up the filling a little bit by making a cream cheese frosting and ligthtening it up with the whipped cream. Outstanding!!! It would also be good with a buttercream frosting lightened with whipped cream. Either way, this cake is a winner and it looks beautiful on a fancy plate.
All Reviews for Chocolate Roulade
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Roulade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
