Sunday, April 27, 2008

Chocolate chocolate.......!!

When I saw this recipe from "Julia and Jacques Cooking at Home" I knew it would be the best chocoalte roulade I would ever make! I have to admit that I ADMIRE Jacques Pepin. His way of playing with food amazes me. I used to watch his show on PBS "Fast Food My Way" and I enjoyed watching him make dishes that were simple and elegant, the French way!!

His recipe for this roulade is so simple yet so sinfully delicious. The batter is a soufflee batter: a ganache folded into egg whites. It is so light ( I'm not talking calorie wise though!) and chocolaty and rich and.....well just scrumptious!!
1 cup heavy cream
8 ounces semi-sweet or bittersweet chocolate cut into small pieces
7 egg whites
2 Tablespoons granulated sugar

1 cup heavy cream
2 tablespoons powdered sugar
1 tsp vanilla extract

Preheat oven to 350. Line a 11-by-17 or 13-by-18 jelly roll pan with buttered parchment paper.
Heat the cream to the simmer in a sauce pan. Add the chocolate and stir until melted thoroughly. Let cool for a few minutes. Whip the egg whites with the 2 tablespoons of sugar. Scoop some of the egg whites into the chocolate mixture and stir to blend. Gently fold in the rest of the whites. Pour the batter into the prepared pan and bake 10 to 12 mn. Cool in the pan to room temperature.Prepare the filling by whipping the heavy cream with the sugar and the vanilla. Spread the cream over the cake and roll. Enjoy!
Just to mention, this roulade has a very intense chocolate flavor, I personally make it with semi-sweet chocolate, but if you're a real chocloholic use bittersweet chocolate.

1 comment:

  1. This looks so fantastic. And the list of ingredients is pretty small!