Biscuit Roulé au Chocolat
Chocolate roll. This is always my Christmas dinner dessert. It literally melts in your mouth. This year I need to make at least two of them. It's so good it's almost sinful! — JJ From "Catsrecipes Y-Group"
- butter, to grease the baking sheet and paper
- 5 egg yolks
- 1 cup fine granulated sugar
- 6 ounces of dark sweet chocolate
- 3 tablespoons cold coffee
- 5 stiffly beaten egg whites
- cocoa, for dusting
- 2 cups heavy cream, whipped and sweetened and flavored to taste
- Butter a large baking sheet, line it with wax paper and butter the paper.
- Beat 5 egg yolks until light and fluffy.
- Gradually add 1 cup fine granulated sugar and beat until the mixture is very thick and pale in color.
- Melt 6 ounces of dark sweet chocolate over low heat, add 3 tablespoons cold coffee.
- Let mixture cool.
- Finally, fold in 5 stiffly beaten egg whites.
- Spread the batter evenly over the prepared sheet and bake in a preheated 350°F oven for 15 minutes or until the cake tests done.
- Be careful not to over bake.
- Cover the cake with a damp towel for 30 minutes, until it is cool.
- Loosen it from the baking sheet and dust the surface generously with cocoa.
- Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.
- Spread the cake with 2 cups heavy cream, whipped and sweetened and flavored to taste, and roll it lengthwise into a long slim roll.
- To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself.
- Continue to roll by lifting the wax paper.
- The last flip should deposit the cake onto a long wooden board or platter.
- Dust the top with a little more cocoa.
- "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group