This recipe was great and rather easy to follow (particularly if this is your first roulade). It was a beautiful dessert to serve during the holidays. The only change I would make would be to just use a dash of the orange liquer. The first batch of cream I made per the instructions wasn't good at all. A dash was much less overpowering!
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Total: 3 Hours, 15 Minutes
- Parchment paper
- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 5 large eggs, separated
- 1 cup sugar, divided
- 3 tablespoons unsweetened cocoa
- 1 cup heavy cream
- 3 tablespoons orange liqueur
- Garnishes: fresh sliced strawberries and raspberries
- 1. Preheat oven to 325°. Line a lightly greased 15- x 10-inch jelly-roll pan with parchment paper; lightly grease parchment paper.
- 2. Microwave chocolate and 1/4 cup water in a large microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat mixture.)
- 3. Beat egg yolks and 3/4 cup sugar at high speed with an electric mixer 3 minutes or until mixture is thick and pale yellow. Whisk into chocolate mixture.
- 4. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
- 5. Bake at 325° for 15 to 18 minutes or until puffed. Remove from oven; place a damp kitchen towel over cake in pan, and cool completely on a wire rack (about 30 minutes).
- 6. Remove damp towel. Place a 20- x 15-inch piece of parchment paper on work surface. Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake.
- 7. Beat cream, orange liqueur, and remaining 1/4 cup sugar at high speed with an electric mixer until stiff peaks form. Spread cream mixture over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on baking sheet. Chill 2 to 8 hours. Transfer cake to a serving platter; remove and discard parchment paper. Garnish cake, if desired.
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