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Monday, September 28, 2015

Chocolate Roulade, Chocolate Jelly Roll

My brother's birthday was yesterday.  He requested a chocolate cake for dessert.  I told him, "No problem, a Chocolate cake is easy".  Then I went and made is harder and turned it into a Chocolate roulade.  It was really not that hard.  I just had never successfully made a jelly roll that held together before.  I am quite proud of myself that this one turned out well rolled, not falling apart, and delicious.

Chocolate Roulade, Chocolate jelly roll

3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
powdered sugar

Chocolate Ganache
4 oz semi sweet chocolate
1/2 cup heavy whipping cream

Heat oven to 375 degrees.  Line jelly roll pan with parchment paper.  Beat eggs, water, and vanilla together for about 5 min until fluffy.  Beat in sugar gradually.  Mix together dry ingredients and slowly add to egg-sugar mixture.  Beat until smooth.  Pour the batter into the parchment paper lined jelly roll pan.  Bake at 375 degrees for 12 - 15 min or until a toothpick comes out clean.  Flip the cake over onto a powdered sugar or cocoa powdered covered parchment paper.  Remove the top layer of parchment paper.  While the cake is still warm, roll it.  Refrigerate, seam side down, for 15 min.  Unroll the cake and fill with chocolate ganache or jelly.  Roll it up again and cut off the ends.  Sprinkle with powdered sugar and refrigerate until ready to eat.
Beat together 3 eggs, water, and vanilla for about 5 min.  Slowly incorporate sugar.
Mix together the dry ingredients and beat until smooth.
Pour batter into a parchment paper lined jelly roll pan.
Bake at 375 degrees for 12-15 min.
Dust another parchment paper with cocoa powder or powdered sugar.
Carefully flip the cake over on top of the cocoa powdered dusted parchment paper and remove the baking layer of parchment paper.
While the cake is still warm, roll it up and refrigerate for 15 min with the seam side down.
Meanwhile, make chocolate ganache.  I used 4 oz semi-sweet chocolate to 1/2 heavy cream.  Bring the cream to a boil, remove from heat and add chopped chocolate.  Stir together until smooth.
Remove cake from the refrigerator and unroll.
Spread out the filling.
I also added whipped cream.
Roll the cake up again and cut off the ends.
Dust with powdered sugar.  I used Hershey chocolate syrup to give it a pretty design on top.