Chocolate Raspberry Roulade
8 eggs (separated)
1 cup sugar
2 tablespoon butter
1/2 cup bittersweet chocolate
Gently crack the egg on a flat surface and break the egg into two pieces. Pull
pieces apart, keeping the yolk in one half, allowing the whites to fall into a
bowl. Transfer yolk to other egg-half to allow the rest of the whites to fall
into the bowl. Place yolk in a separate bowl. Add 1 cup of sugar to the bowl
with the egg yolks. Whisk until mixture is light and fluffy and has a ribbony
consistency. About 3-4 minutes.
Chop the chocolate into smaller pieces. Place the butter and chopped chocolate
into a sauce pan and melt over low heat. Stir frequently with a wooden spoon.
While the chocolate is melting beat the egg whites until soft peaks. Stop mixing
and add 1/2 cup of sugar. Continue mixing until stiff peaks. Combine the melted
chocolate with the egg yolk mixture. Add a few drops of vanilla extract. Mix
until well combined. Stir 1/4 of beaten egg whites into the chocolate mixture
Gently fold in remaining egg whites until completely mixed.
Generously brush the bottom and sides of a cookie pan with melted butter.
Carefully pour the cake mixture into 14 x 10 inch rimmed baking sheet. Make sure
mix is evenly distributed. Bake cake for 15 minutes in a 350 degree oven. While
cake is baking prepare the whipped cream. Add very cold cream to a chilled
mixing bowl. Whip the cream to soft peaks. Stop whipping and add a small amount
of sugar. Continue whipping until stiff peaks.
Remove the cake from the oven. Let cake cool for 10 minutes in pan on rack. Turn
out of pan on waxed paper lined rack. Let cool completely.
For Individual Roulades:
Cut cake with serrated knife lengthwise into three equal strips of just over
3-inched each. Cut each strip widthwise into three pieces of about 4-1/2 inches
each. Spread each piece with whipped cream. leaving 1/2inch border all the way
around. Sprinkle with raspberries. Roll up gently. Clean edges if any cream
comes out. Refrigerate until ready to serve.
For one large roulade:
Spread cake with cream, leaving 1/2 inch border all the way around. Sprinkle
with raspberries. Starting at short (10 inch) end, roll up gently. Refrigerate
until ready to serve. Cut into 1-inch widths.
New England Culinary Institute
AUTHOR: Lori A