Efrat's Notebook

Chocolate Roulade with Chocolate Whipped Cream Draft

A soft chocolate roll filled with chocolate liqueur whipped cream. I make the filling the night before, since it needs to chill overnight before whipping.

  • Cook25 min
  • Rest12 hr
  • Total12 hr 25 min
  • KashrutDairy

What you need

Amount:×1

Cake

Filling

How I make it

Filling (the night before)

  1. Heat the cream until almost boiling, pour it over the chocolate and stir.

  2. Add the liqueur and refrigerate overnight.

Cake

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper sprayed with oil.

  2. Melt the chocolate and butter over a bain-marie and remove from the heat.

  3. Beat the yolks with half the sugar until fluffy and slowly stir into the chocolate.

  4. Beat the whites with the remaining sugar to stiff peaks and add to the chocolate mixture.

  5. Fold in the flour and baking powder and spread in the prepared pan.

  6. Level the batter and bake for 20-25 minutes.

  7. Remove from the oven, let cool slightly and lay a damp towel over the cake.

  8. Roll up the cake with the damp towel and leave it at room temperature.

Assembly

  1. Whip the cold cream mixture until it holds firm peaks.

  2. Unroll the cake and peel off the paper.

  3. Spread with the cream, roll up again and decorate the top.

Source: ChefEf (chefef.com)