Cakes
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Chocolate Roulade with Whipped Cream and Strawberries Draft

Name: Chocolate Roulade with Whipped Cream and Strawberries
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8-10 servings
Ingredients: 9 oz bittersweet chocolate, chopped (I like 60% cacao); 6 large eggs, separated; ½ cup almond flour (finely ground almonds); ⅔ cup sugar (1/2 cup + 1 heaping tbsp); 1 cup heavy cream (1 carton); 10 strawberries, thinly sliced; powdered sugar

My flourless chocolate roulade, made with ground almonds and whipped egg whites and rolled around whipped cream and strawberries; one big roll feeds a whole table.

Cook15 min
Rest1 hr
Total1 hr 15 min
Makes8–10 servings
KashrutDairy

What you need

Amount:×1

Roulade

9 oz bittersweet chocolate, chopped, I like 60% cacao
6 large eggs, separated
½ cup almond flour (finely ground almonds)
⅔ cup sugar, 1/2 cup + 1 heaping tbsp

Filling

1 cup heavy cream, 1 carton
10 strawberries, thinly sliced

Topping

powdered sugar

How I make it

Cake

Preheat the oven to 340°F (170°C). Line a 12 x 14 inch (30 x 35 cm) pan with parchment paper.
Melt the chocolate in a double boiler (a bowl set over a pot of simmering water). Remove from the heat and let cool slightly.
Beat the egg yolks until pale yellow and creamy.
Stir the chocolate and yolks together until smooth. Add the almond flour and sugar and mix.
Whip the egg whites until firm but still a little soft.
Stir a large spoonful of the whites into the chocolate to loosen it.
Gently fold in the rest of the whites until the batter is uniform.
Pour the batter into the pan and spread it evenly. Bake for 12-15 minutes, until the top is firm to the touch.
Move the cake out of the pan onto a cooling rack and cover with a damp kitchen towel until completely cool.
Whip the cream and slice the strawberries.

Assembling the roulade

Lay a fresh sheet of parchment on the counter and dust it with powdered sugar through a small sieve.
Turn the cake out onto the powdered sugar, top side down, and peel off the parchment it baked on.
Spread the whipped cream evenly over the cake, leaving a clean ¾ inch (2 cm) border all around. Scatter the strawberries over it.
Gently roll up the roulade, peeling away the parchment as you go.
Chill for about 1 hour and serve.

What I've learned

Rolling is the critical step, but it's doable. I don't worry about cracks; they're part of this roulade's charm.
The roulade will crack in a few places, and the powdered sugar sticks to the top.

Source: ChefEf (chefef.com)