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Chocolate Roulade

112

Freshly brewed coffee gives this dessert a subtle mocha flavor, but water can be substituted. The cake will crack slightly, but not break, as you roll it.

  • Servings: 10

Source: Martha Stewart Living, November 2009

Ingredients

  • 7 ounces semisweet chocolate, chopped (about 1 cup)
  • 1/4 cup plus 1 tablespoon brewed coffee (or water)
  • 7 large eggs, separated
  • 1 cup granulated sugar
  • Unsweetened Dutch-process cocoa powder, for dusting
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.

  2. Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.

  3. Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.

  4. Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners' sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

Cook's Notes

Cake can be refrigerated, covered, for up to 3 days.

Reviews Add a comment

  • jlefae66705
    16 APR, 2017
    I just took the cake out of the oven and I already feel I must have done something wrong. My cake is not springy, it is crispy (not burnt). Would stiff peaks vs. soft peaks make a difference? This is a bummer because if it doesn't come out I've wasted a lot of eggs and now I have nothing for Easter feast.
    Reply
  • srogersacrisha
    18 NOV, 2016
    In step #2, it says to: "Whisk whites in a medium bowl until soft peaks form.". - Does this mean to use your whisk or can you use an electric mixer? It often says "whisk" when they want you to manually whisk it but wouldn't that take long this way? I'm asking because I'm really bad at whisking and would much rather use mixer.
    Reply
  • Sapphire31
    9 APR, 2015
    Very delicious, but is there a video showing the steps on how to make it? I messed up a bit but it was still good.
    Reply
  • DianaLeto
    28 DEC, 2011
    This cake is delicious. I have tried a few Jelly Roll recipes and the cake kept falling apart or breaking on me. This was light, fluffy, and delicious! I highly recommend it!
    Reply
  • smd1227
    16 MAR, 2010
    I changed up the filling a little bit by making a cream cheese frosting and ligthtening it up with the whipped cream. Outstanding!!! It would also be good with a buttercream frosting lightened with whipped cream. Either way, this cake is a winner and it looks beautiful on a fancy plate.
    Reply