Roulade Au Chocolat Pour Julia

Serves: 5

Kendrick Gleason

1 January 1970

Based on User reviews:

52

Spice

49

Sweetness

50

Sourness

40

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1.5 cups

Granulated Sugar (plus 2 tablespoons)

1 cup

All-Purpose Flour

3 cup

Unsweetened Cocoa Powder

2 tsps

Baking Powder

1 tsp

Baking Soda

1 tsp

Salt

4

Eggs (separated)

3 cup

Vegetable Oil

1 cup

Water

1 tsp

Vanilla Extract

2

Egg Whites

Directions:

1

Position the rack in the center of the oven and preheat the oven to 350 degrees

2

Butter or coat with vegetable spray a baking tray, 12 x 17 x 2 inches

3

Line with parchment paper and then spray the paper

4

Set aside

5

Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda, and salt

6

Set aside

7

In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed

8

Turn the machine to low and pour in the oil, water, and vanilla

9

Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well combined

10

In another clean large bowl, with whip or clean beaters, whip the 6 egg whites until soft peaks form

11

Start on medium speed and raise the speed as the peaks begin to form

12

Gradually pour in the remaining 1/2 cup sugar and continue to whip until the whites are shiny and firm, but not stiff

13

With a rubber spatula, fold one-quarter of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated

14

Scrape into the prepared pan and spread with an offset spatula, smoothing and leveling the top

15

Bake until the edges of the cake pull away from the pan and the cake springs back when lightly pressed, 25 to 30 minutes

16

Cool on a rack

17

When completely cool, place the pan on a firm surface

18

With a sharp knife, cut around the outside edges of the entire cake, separating the cake from the pan

19

Sprinkle 2 tablespoons of granulated sugar over the surface of the cake (to prevent sticking when you invert the cake)

20

Invert a second baking tray on the top of the cake and flip the cake over onto the second tray

21

Carefully peel off the parchment paper, turn the paper over, and place back on the cake

22

Invert the cake and the paper so that the paper is on the baking tray and the sugared side is on top

23

You are now ready to spread the filling onto the cake

24

Fill and roll the cake: Place the cake with one of the 17-inch sides directly in front of you

25

Using your spatula, spread 11 2 cups of the Chocolate-Hazelnut Mousse over the surface of the cake to the edge of three of the sides, leaving about a 1-inch space along the one side directly in front of you (see photo)

26

Level the filling

27

Refrigerate the remaining mousse, covered

28

Starting with the 17-inch side in front of you, using the parchment paper to help you, roll the cake toward the opposite side, completely enclosing the filling (see photo)

29

Make certain that you do not roll the paper into the cake

30

Tuck the paper around the rolled cake to secure (see photo)

31

Leave the cake on the pan and refrigerate until the filling is firm, at least 2 hours, up to overnight

32

To serve, remove the cake from the refrigerator and unroll out of the paper onto a firm surface

33

Using a long serrated knife, cut a 2-inch diagonal piece off each end

34

With a #3 star tip fitted into a pastry bag, pipe 10 or 12 rosettes of mousse spaced evenly across the tip of the cake

35

Dust with sifted confectioners' sugar

36

Carefully transfer to a serving platter and refrigerate until needed

37

When ready to serve, cut into 10 or 12 portions

38

Pass the remaining mousse

39

Position the rack in the center of the oven and preheat the oven to 350 degrees

40

Butter or coat with vegetable spray a baking tray, 12 x 17 x 2 inches

41

Line with parchment paper and then spray the paper

42

Set aside

43

Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda, and salt

44

Set aside

45

In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed

46

Turn the machine to low and pour in the oil, water, and vanilla

47

Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well combined

48

In another clean large bowl, with whip or clean beaters, whip the 6 egg whites until soft peaks form

49

Start on medium speed and raise the speed as the peaks begin to form

50

Gradually pour in the remaining 1/2 cup sugar and continue to whip until the whites are shiny and firm, but not stiff

51

With a rubber spatula, fold one-quarter of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated

52

Scrape into the prepared pan and spread with an offset spatula, smoothing and leveling the top

53

Bake until the edges of the cake pull away from the pan and the cake springs back when lightly pressed, 25 to 30 minutes

54

Cool on a rack

55

When completely cool, place the pan on a firm surface

56

With a sharp knife, cut around the outside edges of the entire cake, separating the cake from the pan

57

Sprinkle 2 tablespoons of granulated sugar over the surface of the cake (to prevent sticking when you invert the cake)

58

Invert a second baking tray on the top of the cake and flip the cake over onto the second tray

59

Carefully peel off the parchment paper, turn the paper over, and place back on the cake

60

Invert the cake and the paper so that the paper is on the baking tray and the sugared side is on top

61

You are now ready to spread the filling onto the cake

62

Fill and roll the cake: Place the cake with one of the 17-inch sides directly in front of you

63

Using your spatula, spread 11 2 cups of the Chocolate-Hazelnut Mousse over the surface of the cake to the edge of three of the sides, leaving about a 1-inch space along the one side directly in front of you (see photo)

64

Level the filling

65

Refrigerate the remaining mousse, covered

66

Starting with the 17-inch side in front of you, using the parchment paper to help you, roll the cake toward the opposite side, completely enclosing the filling (see photo)

67

Make certain that you do not roll the paper into the cake

68

Tuck the paper around the rolled cake to secure (see photo)

69

Leave the cake on the pan and refrigerate until the filling is firm, at least 2 hours, up to overnight

70

To serve, remove the cake from the refrigerator and unroll out of the paper onto a firm surface

71

Using a long serrated knife, cut a 2-inch diagonal piece off each end

72

With a #3 star tip fitted into a pastry bag, pipe 10 or 12 rosettes of mousse spaced evenly across the tip of the cake

73

Dust with sifted confectioners' sugar

74

Carefully transfer to a serving platter and refrigerate until needed

75

When ready to serve, cut into 10 or 12 portions

76

Pass the remaining mousse