Chocolate Espresso Roulade Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Cake: Heat oven to 400 degrees.
• Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
• Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
• In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
• Gradually beat in 1/2 cup of the sugar until incorporated.
• Continue to beat on high speed just until stiff yet billowy peaks form.
• Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
• At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
• Fold in remaining whites until incorporated.
• Spread in prepared pan; smooth the top.
• Bake 12 minutes or until top puffs up and springs back when gently pressed.
• Let cool 2 minutes on wire rack.
• Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
• Invert cake onto towel.
• Remove pan; peel off foil.
• Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
• For filling, beat filling ingredients in a large bowl until stiff peaks form.
• Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
• Roll up cake; place seam side down on cutting board.
• With a serrated knife, trim both ends of cake roll.
• Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
• For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
• Place cake on wire rack over waxed paper.
• Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
• Garnish top of cake with chocolate shavings, if desired.
• Chill cake until glaze is set.
• Cake can be refrigerated up to 6 hours before serving.

Steps:

• Place rack in center of oven, and heat oven to 350 degrees.
• Butter an 11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and line with parchment paper.
• In a small saucepan, heat 1 cup cream to a simmer.
• Add chocolate, reduce heat, and whisk until chocolate is melted.
• As soon as mixture is a uniform dark color, remove from heat and let cool for a few minutes.
• Whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes.
• Whisk one-quarter of the egg-white mixture into the chocolate mixture.
• Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
• Pour batter into the prepared pan, and spread it in an even layer with a rubber spatula.
• Bake until cake is set and puffy, 10 to 12 minutes.
• Transfer to a wire rack, and cool to room temperature.
• Lift parchment paper to remove cake from pan, and set it on work surface with long side facing edge of table.
• Using a fine-mesh sieve, lightly dust cake with cocoa powder.
• For the crème chantilly, whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and cognac.
• Spread evenly over entire surface of cake.
• Roll the cake lengthwise, starting at a point 2 to 3 inches over the crème chantilly.
• Roll cake another few inches, pressing against parchment paper to make a tight spiral.
• Gently peel parchment paper off as cake layer rolls away.
• Complete the roll, stopping at the far edge of the parchment paper.
• Tuck the loose parchment paper around and underneath the cylinder so it is well wrapped and can be moved easily.
• Serve immediately, or refrigerate for up to 4 hours.
• When ready to serve, transfer roulade to serving platter.
• Remove parchment paper, gently rolling cake into center of platter, with seam on bottom.
• (If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands.) With a sharp knife, trim both ends of roll crosswise or on a diagonal.
• Dust top with confectioners’ sugar and cocoa powder, and garnish with seasonal fruit.
• To serve, cut the roll into 1-inch-thick slices, and lay flat on dessert plates; top with additional crème chantilly if desired.