Chocolate Roulade

rouladeThe Cake:

5 Eggs — separated
1/2 Cup Powdered Sugar — sifted

Teaspoon Vanilla
Tablespoons Flour — sifted
Tablespoons Cocoa Powder — sifted

1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk — scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

FOR THE CAKE:
Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4″. Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

FOR THE CHOCOLATE FILLING:
Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Serves: 8 to 10

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About Michelle :-)

Michelle Hoffmann is the owner, editor and publisher of The 24KaratMarketer Ezine – http://free24karatmarketer.com, an online publication that is dedicated to helping marketers, new and experienced, succeed in their online businesses. She is also a mother, writer, photographer and student. Yes, she does it all!

Posted on May 27, 2015, in Chocolate Recipes. Bookmark the permalink. Leave a comment.

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