Chocolate Raspberry Roulade
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 large
Egg White1 tsp
Cream Of Tartar1 tbsp
Sugar (confectioners')1 cup
Water1 tsp
Vanilla3 large
Egg Yolk1 tsp
Salt1 cup
Heavy Cream2 cups
Raspberry1 tbsp
Chambord (if desired)Directions:
1
Have ready meringue and cake roll
2
In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar
3
In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks
4
Crumble meringue into 1/2-inch pieces and gently fold into whipped cream
5
Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture
6
Gently fold mixture until just combined
7
Unroll cake roll on kitchen towel and brush inside with Chambord
8
Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together
9
Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing
10
Just before serving, sprinkle roulade with remaining 2 teaspoons sugar
11
Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries
12
Have ready meringue and cake roll
13
In a small bowl stir together yogurt, vanilla, and 1 tablespoon sugar
14
In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks
15
Crumble meringue into 1/2-inch pieces and gently fold into whipped cream
16
Reserve 1/2 cup raspberries and add remaining berries and yogurt mixture to whipped cream mixture
17
Gently fold mixture until just combined
18
Unroll cake roll on kitchen towel and brush inside with Chambord
19
Gently spoon whipped cream mixture lengthwise along center of cake and roll cake around filling so that long edges just come together
20
Place roulade, seam side down, on a platter and chill 1 hour to facilitate slicing
21
Just before serving, sprinkle roulade with remaining 2 teaspoons sugar
22
Cut roulade into slices (each a little less than 1 1/2 inches thick) serve with some reserved berries
23
To make chocolate-covered meringue: Preheat oven to 325°F
24
In a bowl with an electric mixer beat whites on high speed until foamy
25
Add cream of tartar and continue beating until whites hold soft peaks
26
Add sugar and beat until meringue holds stiff, glossy peaks
27
Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter)
28
Bake meringue in middle of oven 45 minutes, or until crisp
29
Turn off oven and let meringue stand 1 hour
30
Remove meringue from oven and cool completely on baking sheet on a rack
31
Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface
32
In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer
33
Chill meringue until chocolate is set, about 10 minutes
34
(Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place
35
) Preheat oven to 325°F
36
In a bowl with an electric mixer beat whites on high speed until foamy
37
Add cream of tartar and continue beating until whites hold soft peaks
38
Add sugar and beat until meringue holds stiff, glossy peaks
39
Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter)
40
Bake meringue in middle of oven 45 minutes, or until crisp
41
Turn off oven and let meringue stand 1 hour
42
Remove meringue from oven and cool completely on baking sheet on a rack
43
Carefully peel parchment paper or foil and put meringue, flat side up, on a work surface
44
In a small heavy saucepan melt chocolate over low heat, stirring occasionally, and spread on meringue in a thin layer
45
Chill meringue until chocolate is set, about 10 minutes
46
(Meringue may be made 1 week ahead and kept in a sealed plastic bag in a cool place
47
) To make cocoa cake roll: Preheat oven to 425°F
48
And line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper
49
Butter paper and dust with flour, shaking off excess flour
50
In a small saucepan bring water to a boil over moderate heat
51
Remove pan from heat and stir in cocoa powder and vanilla until smooth
52
In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes
53
Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes
54
Add flour and salt and beat 1 minute
55
(If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding
56
) In a medium bowl with cleaned beaters beat whites on high speed until foamy
57
Add cream of tartar and continue beating until whites hold soft peaks
58
Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks
59
Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly
60
Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan
61
(Alternatively, batter may be gently spread into pan
62
) Bake cake 8 minutes, or until it springs back when touched lightly in center with finger
63
Cool cake in pan, covered with a damp kitchen towel, on a rack
64
Invert cake onto towel and gently peel off wax paper or parchment paper
65
Beginning with a long side, roll up cake in towel jelly-roll fashion
66
Preheat oven to 425°F
67
And line a greased 17- by 10 1/2-inch jelly-roll pan with wax paper or parchment paper
68
Butter paper and dust with flour, shaking off excess flour
69
In a small saucepan bring water to a boil over moderate heat
70
Remove pan from heat and stir in cocoa powder and vanilla until smooth
71
In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes
72
Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes
73
Add flour and salt and beat 1 minute
74
(If using a standing electric mixer, transfer mixture to a large shallow bowl better suited to folding
75
) In a medium bowl with cleaned beaters beat whites on high speed until foamy
76
Add cream of tartar and continue beating until whites hold soft peaks
77
Add remaining 1/3 cup sugar and beat until meringue holds stiff, glossy peaks
78
Stir about one fourth whites into cocoa mixture to lighten and fold in remaining whites gently but thoroughly
79
Spoon batter into a large pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip about 1/2 inch from surface of pan, pipe lengthwise in side-by-side strips, filling pan
80
(Alternatively, batter may be gently spread into pan
81
) Bake cake 8 minutes, or until it springs back when touched lightly in center with finger
82
Cool cake in pan, covered with a damp kitchen towel, on a rack
83
Invert cake onto towel and gently peel off wax paper or parchment paper
84
Beginning with a long side, roll up cake in towel jelly-roll fashion