Each weekend, I usually bake something for our afternoon tea/coffee – or le goutér as they say in French. Since I started blogging, I usually take the opportunity try new recipes before they appear on the blog. For some reason, I really craved a swiss roll style cake. Maybe because they seem to come back in style, I’ve seen many other food bloggers featuring them lately.
So I flipped through my books and found this easy Chocolate Roulade that looked delicious and that was le goutér of the day. I really was delicious, just the right amount of chocolate and cream. Most Swiss Roll Cakes I have made have cracked, which is probably why I haven’t made them much, but this one was easy to roll – I’m definitely making this again!
I have a half sheet pan so I decided to halve the recipe, but the measurements below are for a full size roulade. As always, I adapted it slightly to my own taste.
175 grams dark chocolate, broken into pieces
175 grams sugar
6 large eggs, separated
2 tablespoons cocoa powder
For the filling:
300 ml heavy whipping cream
Preheat the oven to 180° C.
Lightly grease your jelly roll pan and line with parchment paper, making sure to push the parchment well into the corner to prevent creases.
Melt the chocolate in a bain-marie over low heat, then set aside to allow to cool slightly.
Put the egg yolks and the sugar in the mixer bowl of your stand mixer and whip until pale and fluffy – this will take several minutes. Add the melted chocolate and the cocoa powder and mix until incorporated.
In a separate medium bowl, whip the egg whites with a pinch of salt until stiff. Add a spoonful of the egg whites to the egg yolk/sugar/chocolate mixture and mix to break them up and lighten the dough, then gently fold in the rest of the egg whites.
Turn the mixture into the prepared pan and gently level the surface. Bake for about 20 minutes, or until firm to the touch.
Remove the cake from the oven, but leave it in the pan. Place the cooling rack on top of the pan and cover it with a clean, damp tea towel. Leave it to cool for several hours or overnight. If the towel dries out, re-dampen it. The cake will shrink slightly.
When the cake is completely cool, whip the cream for the filling until it holds it shape.
Dust a large piece of parchment paper with powdered sugar. Turn the roulade onto paper and peel of the paper that lined the pan.
Spread the whipped cream over the cake and roll it up from the short end. Use the paper to help if needed. Place it with the seam down on a plate and dust with powdered sugar.