Nathalie Dupree'S Chocolate Roulade
- 6 ounces semisweet chocolate bits
- 4 tablespoons water
- 5 eggs separated
- 1 cup sugar
- confectioner's sugar for sprinkling
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- chocolate Hard bakers, for chocolate shavings
- Line a 10x15 jelly roll pan with oiled wax paper
- Preheat oven to 350 degres
- Place chocolate and water in a pan/double-boiler over very gentle heat, stirring until thick and creamy. Remove and let cool to around room temp
- Beat egg yolks with sugar until the mixture is thick and light
- Beat egg whites until they hold a stiff peak (stand mixer or hand-held beaters are key here)
- Stir the now-cooled chocolate into the egg YOLK mixture, then fold in a part of the egg WHITE mixture to soften it a bit
- Fold in the rest of the egg WHITE mixture as lightly as possible (take your time, don't rush this)
- Spread the mixture in the pan until it's even, head for about 15 mins or until a toothpick comes out clean
- Soak a dish towel (not paper towel) in clean, cold water, and wring it out.
- Take out the roulade, cool it slightly, then cover it with the damp cloth (this will prevent a hard crust, and also make it fudgy)
- Leave for 12 hours overnight in the refrigerator
- Remove from refigerator
- Sprinkle smooth countertop surface (like marble/granite) with powdered sugar
- Place the roulade on the counter length-wide and "face" first (pan side up), and remove the pan
- Slowly peel away the paper liner - it may come off in strips, which is fine. Just be careful and take your time.
- Whip the 1.5 cups of heavy cream, adding the vanilla extract as well, until it holds a soft but spreadable consistency
- Starting from the side closest to you, spread whipped cream over about 1/5 of the roulade surface
- Slowly roll the roulade away from you. Spread cream over the next layer, and continue. You will likley "roll" the roulade 2-3 more times.
- Once you're done, transfer the roulade to the serving dish your going to use
- Spread the remainder of the whipped cream over the entire roulade, covering the entire surface
- Use a carrot peeler or grater to sprinkle chocolate shavings (using the hard chocolate) onto the roulade for garnish
chocolate bits, water, eggs, sugar, sprinkling, heavy cream, vanilla, chocolate
Taken from www.yummly.com/recipe/Nathalie-Dupree_s-Chocolate-Roulade-1586959 (may not work)