Chocolate Roulade
I’ve always been a fan of roulades, or cake rolls. Their unique shape offers a refreshing change from traditional round cakes, and they typically boast straightforward flavor profiles. Plus, they require minimal decoration, often just a dusting of confectioners’ sugar or cocoa.
In creating my chocolate roulade, I extensively researched and tested various recipes, including one attributed to the legendary late pastry chef Albert Kumin. However, the choice was clear. This version, utilizing the flourless and versatile Chocolate Soufflé Sheet, proved to be the undeniable winner in terms of taste.
The bittersweet chocolate flavor of the soufflé sheet perfectly complements the soft, vanilla-flavored whipped cream, resulting in a delightfully simple dessert. While some may not deem it Instagram-worthy perfection due to the inevitable cracks, I believe these 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.
