The Friday Baking Project

Chocolate Roulade

Chocolate Roulade

Yield: 1 roulade

# of Servings: 6

Ingredients:

• Chocolate Souffl© 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

1. Bake chocolate souffl© sheet, let cool for 20 minutes.
2. Run a paring knife along the edges between the cake and the pan. Lightly dush cocoa powder over the sheet.
3. Place the silpat or parchment sheet over the sheet, cover with cutting board, and invert to release the souffl© sheet. If the cake doesn’t release, worm the bottom of the pan with a kitchen torch or a hot kitchen towel.
4. Peel off the parchment and let the souffl© sheet totally cool.
5. 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.
6. Place whipped cream on sheet and spread evenly with offset spatula.
7. 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.
8. Using the long offset spatula and another spatula, lift the roulade onto a rectangular cake plate.
9. Refrigerate until ready to serve. Generously dust with confectioners’ sugar just prior to slicing.