Chocolate Roulade
This classic Chocolate Roulade was first published by Dione Lucas in her 1947 book The Dione Lucas Book of French Cooking. Dione was a pioneering figure in culinary arts, the first woman to graduate from Le Cordon Bleu in Paris, the first female host of a television cooking show in the United States, and the operator of cooking schools in New York. All before the world had heard of Julia Child.
The base of this roulade is one of my favorite foundation recipes—the Chocolate Soufflé Sheet—whose bittersweet flavor perfectly complements the soft, vanilla-flavored whipped cream. This roulade has remained popular for good reason: it’s a delightfully simple dessert. While some may not consider it Instagram-worthy perfection due to the inevitable cracks, I think those imperfections only add to its charm.
Chocolate Roulade
| Yield: 1 roulade | # of Servings: 6 |
Ingredients:
- 1 recipe Chocolate Soufflé Sheet
- Cocoa powder, as needed
- 1 ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ cup (1 oz / 28 g) confectioners’ sugar, sifted
- Confectioners’ sugar, as needed
Tools and equipment needed:
- 10 ¼” by 15 ¼” jelly roll pan
- Handheld or countertop mixer with whisk attachment
- Large cutting board, silpat (half-sheet size, 11-5/8 x 16-1/2) or half-sheet parchment paper
- Long offset spatula
- Rectangular cake platter
Pre-recipe preparations:
- Chilled bowl and whisk for the heavy cram
Directions
- Bake chocolate soufflé sheet, let cool for 20 minutes.
- Run a paring knife along the edges between the cake and the pan. Lightly dush cocoa powder over the sheet.
- Place the silpat or parchment sheet over the sheet, cover with cutting board, and invert to release the soufflé sheet. If the cake doesn’t release, worm the bottom of the pan with a kitchen torch or a hot kitchen towel.
- Peel off the parchment and let the soufflé sheet totally cool.
- In a chilled bowl, whip the cream stiff with the sugar and vanilla. Taste for sweetness, add another tablespoon of sifted confectioners’ sugar if desired. Be careful not to overwhip, as the cream will thicken slightly as it is spread on the sheet.
- Place whipped cream on sheet and spread evenly with offset spatula.
- Starting from the short side, use the silpat or the parchment sheet to lift and roll the sheet. It is normal for the roulade to crack.
- Using the long offset spatula and another spatula, lift the roulade onto a rectangular cake plate.
- Refrigerate until ready to serve. Generously dust with confectioners’ sugar just prior to slicing.
