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Chocolate Cloud Roll This is a favorite recipe when we need dessert for eight to twelve. It's easy to make, although it takes some time. This recipe comes from The Cake Bible, a wonderful book by Rose Levy Beranbaum. For this cake I prefer to use Lindt Excellence bittersweet chocolate bars -- you'll need 5 bars. Enjoy...
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Light Whipped Ganache (filling)
Ingredients:
1 pint heavy
cream
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
Directions:
Break the chocolate into pieces and process in a food
processor until very fine. Heat the cream to the boiling
point, and with the food processor running, pour the cream
through the feed tube in a steady stream. Process a few
seconds until smooth.
Transfer the mixture to a large electric mixer bowl and refrigerate until cold -- about 2 hours. Stir once or twice during this time.
Later, after the cake has baked and cooled, you'll remove the mixture from the refrigerator and add the vanilla. Now beat the mixture until very soft peaks form when the beater is raised. Note, this will thicken after a few minutes at room temperature so don't let it sit very long.
Be careful not to overbeat or it will become grainy. If this happens, remelt, chill and rebeat.
Chocolate Cloud Roll (cake)
Ingredients:
1/4 cup + 2
tablespoons sugar
6 large eggs separated,
4 ounces bittersweet chocolate, melted
1/4 teaspoon cream of tartar
1 tablespoon unsweetened cocoa
Directions:
Preheat oven to 350°F.
Grease one 17-inch by 12-inch jelly-roll pan. Line the pan with parchment paper and then grease and flour the parchment.
in a mixing bowl beat 1/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Add the melted chocolate and beat until incorporated, scraping down the sides occasionally.
In another large mixing bowl beat the egg whites until foamy, then add the cream of tartar. Beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 tablespoons of sugar then continue beating until stiff peaks form.
With a large balloon wisk or rubber spatula fold 1/4 of the whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites.
Pour into the prepared pan and spread evenly with a spatula. Bake 16 minutes. The cake will have lost its shine and will spring back when lightly pressed with a finger.
Remove the cake from the oven. Dust the warm cake with the cocoa -- one of those containers for dusting powered sugar onto desserts works well for this task. Immediately wet a clean dish towel and then wring it out so it is only damp. Now cover the cake with the towel. Allow the cake to cool.
Remove the towel from the cooled cake. Now lift the cake from the pan by using the parchment and slide it onto a flat surface -- a large cutting board works well. Now spread the ganache evenly over the top of the cake. This can be a bit messy, and two spatulas or a spatula and icing knife are useful.
Now peel the parchment from the bottom of the cake along one of the short sides of the cake. Use the parchment to lift the cake and begin to roll it. Continue removing the parchment and rolling the cake up until finished. Chill for an hour or so, then slice.
This is very rich, so a 3/4 inch slice is a generous serving.
Serve with
a drizzle of raspberry
sauce.
Serves 8-12.