Mmmm. Chocolate . . .

Posted on March 26, 2006


I had company over Saturday night and wanted to make a really yummy dessert. Because I had loaded up on chocolate at Trader Joe’s, it had to include that too. And since I just got a great cookbook, Home Cooking Baking & Dessert published by Parragon Publishing, I wanted it to come from there. Of course, I am unable EVER to completely follow a dessert, so this is my take on the recipe.

I cannot find this book online at all at any bookseller, here or abroad. I got it at Border’s this week so go figure. It was on the bargain racks. Totally worth picking up, if you can find a copy though.

Chocolate Roulade with White Chocolate Drizzle
serves 6-8
6 oz semi-sweet chocolate
2 tbsp water
6 eggs
3/4 cup confectioners sugar
1/4 cup unbleached all-purpose flour
1 tbsp unsweetened cocoa
FILLING
1 1/4 cup heavy cream
2 tbsp confectioners sugar
10 large strawberries, sliced and hulled
TOPPING
confectioners sugar, for dusting
4 large strawberries
1-2 oz white chocolate
2 tbsp water
Line a jelly roll pan with parchment. Preheat oven to 400 degrees.
On a stove over medium heat, combine the chocolate and the water and stir until melted. Remove from heat and let cool while performing the next step.
Combine eggs and sugar in a bowl and beat with a wire whisk until mixture is pale and foamy, about 10 minutes. Beat in chocolate a little at a time until well combined. Sift the flour and cocoa together and fold into mixture.
Pour chocolate mixture into the lined jelly roll pan and smooth out. Slide into oven and cook for 12 minutes.
Remove from oven and turn cake onto a fresh sheet of parchment sprinkled with confectioners sugar. Peel away the old parchment and then roll the roulade up with the fresh parchment. Place the roll on a wire rack and let cool.
In a mixing bowl, use an electric mixer to combine the cream and confectioners sugar. Mix until mix holds shape (like whipped cream).
Unroll the cooled roulade and scatter the sliced strawberries all over. Cover evenly with cream mixture and roll back up (without the parchment).
In a sauce pan, combine the white chocolate and water and stir until chocolate is melted. Remove from heat.
Place the rolled roulade on a serving platter and sift confectioners sugar over. Place the strawberries in a line down the top center and drizzle with white chocolate.

Read the full post at Cucina Bella, a family cooking blog.

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Comments

4 Responses to “Mmmm. Chocolate . . .”

  1. drooling and slobering guy on March 26th, 2006 6:34 pm

    Yer just evil – plain and simple – evil.

    Do you have any left-overs ?

  2. Sarah on March 26th, 2006 6:49 pm

    LOL, thanks.

    Wait till you see the next recipe!

  3. Amanda & Debbie on May 18th, 2006 1:11 am

    Looks delicious! Did you have any difficulty rolling it up so neatly?

  4. Sarah on May 18th, 2006 1:13 am

    Not, not really. You can see that the ends squared a bit, but for my first time, I was pleasantly surprised at how easy it was to roll.

    Thanks!

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