Chocolate Roulade

Dutch process cocoa is treated with alkali to neutralize its acid, so it gives baked goods a dramatic dark appearance but imparts milder chocolate flavor than natural cocoa. For the best of both types, we used Hershey's Special Dark (a blend of natural and Dutched cocoas) for a pleasant balance of duskiness and chocolaty taste.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 23%
  • Fat: 4.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.3g
  • Carbohydrate: 34.6g
  • Fiber: 2.3g
  • Cholesterol: 52mg
  • Iron: 1.7mg
  • Sodium: 208mg
  • Calcium: 50mg

Ingredients

  • Cooking spray
  • 2 tablespoons dry breadcrumbs
  • 2/3 cup unsweetened cocoa
  • 5 tablespoons cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 5 large egg whites
  • 3 tablespoons powdered sugar, divided
  • 2 cups frozen reduced-calorie whipped topping, thawed
  • 1/4 teaspoon ground cinnamon
  • Dash of ground ginger
  • Dash of ground cloves

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Lightly coat a 15 x 10–inch jelly-roll pan with cooking spray; line bottom with parchment paper. Coat paper with cooking spray; dust with breadcrumbs. Set aside.
  3. 3. Sift together cocoa, flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
  4. 4. Place egg yolks in a medium mixing bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/4 cup granulated sugar and vanilla, beating until thick and pale (about 2 minutes). Using clean, dry beaters, beat egg whites in a medium bowl at high speed until foamy. Gradually add remaining 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  5. 5. Gently stir one-third of egg white mixture into yolk mixture; gently fold in one-third of cocoa mixture. Repeat procedure twice.
  6. 6. Pour batter into prepared pan, spreading evenly. Bake at 375° for 13 minutes or until cake springs back when touched lightly in center. Loosen the cake from sides of pan, and turn out onto a dish towel dusted with 2 tablespoons of powdered sugar. Carefully peel off parchment paper, and cool for 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack, and cool.
  7. 7. Unroll cake carefully, and remove towel. Combine 2 cups whipped topping, 1/4 teaspoon ground cinnamon, ground ginger, and ground cloves in a bowl, stirring well. Spread whipped topping mixture evenly over cake, leaving a 1/2-inch border around outside edges. Reroll cake, and place seam side down on a platter. Cover and chill for 1 hour. Dust cake with the remaining 1 tablespoon powdered sugar.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chocolate Roulade Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy