Monday, December 28, 2009

devilish chocolate roulade


I made these for holiday dinner with my family. We enjoyed them, but they were a little too rich for me. I think perhaps the "plain chocolate" was supposed to have been milk chocolate, but I used dark. I make this again, I'll either omit the chocolate filling entirely, or make it with milk chocolate and use half as much, and I would increase the mascarpone.















devilish chocolate roulade (from Chocolate, Christine France)

roulade:
6 oz dark chocolate, broken into squares
4 eggs, separated
1/2 C baking sugar
cocoa powder for dusting

filling:
8 oz. plain chocolate, broken into squares
2 eggs, separated
generous 1 C mascarpone

(The recipe also called for brandy in the chocolate filling and for chocolate-dipped strawberries for decoration; I omitted these because I didn't have brandy or strawberries on hand.)


Preheat the oven to 350 F. Grease a 13 x 9" Swiss roll pan and line with parchment paper. Melt the chocolate in a heatproof bowl.

Whisk the egg yolks and sugar ina bowl until pale and thick, then stir in the melted chocolate evenly.

Whisk the egg whites to soft peaks, then fold lightly and evenly into the egg and chocolate mixture.

Scrape into the pan and spread evenly to the corners. Bake for 15-20 min., until the sponge is well risen and firm to the touch. Dust a sheet of parchment paper with cocoa. Turn the sponge out on the paper, cover with a clean dish towel, and leave to cool.

Melt the chocolate in a heatproof bowl over hot water. Remove from the heat. Beat the egg yolks together, then beat into the chocolate mixture. In a separate bowl,a whisk the whites to soft peaks, then fold them lightly and evenly into the filling.

Uncover the roulade, remove the lining paper and spread with the mascarpone. Spread the chocolate mixture over the top, then roll up carefully from a long side to enclose the filling. Transfer to a serving plate and dust with cocoa powder.