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To Rue Roulade

September 23, 2010

“If first you don’t succeed, destroy all the evidence you tried.”  Or is it “…try try again?” I’m apt to follow the first directions, but what would a food journal be without including the sunken cakes, burnt dinners and the completely disastrous chocolate rue-log, er roulade?  So, here I am, revealing the magician’s failed attempts at a new trick-chocolate roulade.

My husband were invited to a dinner night earlier this week and asked to bring a drink or dessert.  Since we’re the type of people who choose wine based on the label art, I figured we should bake to impress. Needless to say, I impressed myself by getting chocolate in the most obscure places around the kitchen and dinning area!  I began at 7am, 12 hours before the party, and attempted not one, but three chocolate roulades.  Each baked somewhat thinner than the photo in the cookbook and were too crunchy to roll. They didn’t just crack, but completely crumbled!  Frustrated to no end, I insisted on bringing roulade no matter what the cost!  My husband came home from work with two hours before the party, so we each drank a shot of bourbon, baked a third cake, forced it to roll and disguised the gaps with cream, toasted almonds and a chocolate mess!

The recipe for the “cake” part comes straight from my hand-me-down dessert book, Heavenly Chocolate by Christine France.  The bourbon creamy center is just something I just whipped together out of shear frustration during the third attempt.  I would love for someone to impress me, by baking a perfect roulade with this recipe, or sharing one  similar that holds up better!  I’ve added some helpful tips to the directions that were not included in the original recipe, but may be necessary for the first-timer.  Rolled or crumbled cake, all the messy bits are now in a tupperware that belongs all to my husband and he could not be happier.

Chocolate Roulade with Bourbon Whipped Cream
Adapted “Devilish Chocolate Roulade” recipe from Heavenly Chocolate

Ingredients:
6 oz bittersweet dark chocolate, broken up
4 eggs, separated
1/2 c. superfine sugar
unsweetened cocoa for dusting
1 c. whipping cream
4 Tbsp bourbon
3 Tbsp powdered sugar

To Do:
1: Preheat the oven to 350°F. Grease a 9 x 13 jelly role pan and line with wax paper.
2: Melt the chocolate in a heat proof bowl.
3: In a large bowl, whisk together the egg yokes with the sugar until the mixture becomes pale and thick.  Mix in the melted chocolate.
4: In a clean, grease-free bowl, whisk the egg whites to soft peaks.  *Be sure there is little to no yoke in the whites, because the peaks will be more difficult to form.*  Fold them into the chocolate mixture. Pour the batter into the pan and spread to the corners. Bake 15-20 minutes until well risen and firm to the touch.
5: Dust a sheet of wax paper with cocoa.  Turn the cake out onto the paper, cover with a clean (damp) dish towel and leave to cool. *A damp towel will keep the cake moist and make it slightly easier to roll.*
6: Make the filling by  whisking the whipping cream and bourbon together until thick and fluffy.  Fold in the powdered sugar.
7: Remove the towel and the wax paper from the cake.  Spread 2/3-3/4 of the cream evenly on the cake.  *Using the wax paper with the cocoa, carefully roll the cake by gently pressing it together and pulling back the paper.* Transfer to a serving plate and top with the remaining cream.

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