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Chocolate Roulade with Chocolate Glaze

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Recipe photo courtesy of Ellie Roulade

Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.

Source: Martha Stewart Living, January 2005
Servings

Ingredients

Directions

Cook's Notes

For a fancy garnish, use a dry, fine-tipped paintbrush to dab a piece of edible gold leaf onto each chestnut. The chocolate roulade can be made 1 day ahead.

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Reviews

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How would you rate this recipe?
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  • roundhouse27
    24 NOV, 2008
    Delicious, but the cake collapsed as I rolled it so it looked like a mess :(
    Reply
  • jane21
    20 OCT, 2008
    I would like to make this recipe but the recipe for the Chestnut Mousse does not come up. I would love to have the recipe for the mousse. Please send it to me at sharonjb75080-ofoto@yahoo.com
    Reply
  • mmsrjs
    21 JUL, 2008
    HEY THANKS A LOT cocinando en BCN FOR THE INFORMATION ON THE BUTTER, I'M SURE donnakwhite WOULD THANK YOU ALSO IF SHE COMES BACK TO THIS RECIPE. AT ANY RATE I THANK YOU. MARLENE
    Reply
  • Cocinando_en_BCN
    31 JAN, 2008
    For the reviewer above, in the recipe published in the Jan 2005 issue calls for "3 tablespoons unsalted butter, melted". It seems that this is missing in the internet recipe. I made the recipe for a formal dinner and my guest were very impressed with it. They said that "it tasted like store-bought" something that in Spain is high praise, he,he. As for me, I found it a little time consuming, but the results payed off for the time in the kitchen
    Reply
  • donnakwhite
    26 DEC, 2007
    The cake ingredient list doesn't even call for butter--"When almost combined, pour melted butter down side of bowl; fold in" --Are recipes tested Before placing on the site???? Not impressed.
    Reply

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