Ingredients: |
Ingredients: 1/4 cup unbleached all-purpose flour, plus more for dusting baking sheet
6 oz. bittersweet or semisweet chocolate, chopped fine
2 T cold unsalted butter, cut into 2 pieces
2 T cold water
1/4 cup Dutch-processed cocoa powder, plus 1 T for unmolding
1/8 tsp table salt
6 large eggs, separated
1/3 cup granulated sugar
1 tsp vanilla extract
1/8 tsp cream of tartar
1 recipe Espresso-Mascarpone Cream:
1/2 cup heavy cream
2 tsp instant espresso powder
6 T confectioner's sugar
16 oz. mascarpone cheese
Dark Chocolate Ganache:
3/4 cup heavy cream
2 T unsalted butter
6 oz high quality bittersweet chocolate, chopped
1 T cognac
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Directions: |
Directions:1. Adjust oven rack to upper-middle position and heat oven to 400º. Spray 12 by 17 1/2 inch jelly roll or half sheet pan with nonstick cooking spray, cover pan bottom with parchment paper, and spray parchment with nonstick cooking spray; dust surface with flour and tap out excess.
2. Bring 2 inches water to simmering small saucepan over medium heat. Combine chocolate, butter and water in small heatproof bowl and cover tightly with plastic wrap. Set bowl over pan, reduce heat to medium low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition and are fully melted around edges, about 15 minutes. Do not stir or let water boil under chocolate. Remove bowl from pan, unwrap and stir until smooth and glossy. While chocolate is melting, sift 1/4 cup cocoa, flour and salt together into small bowl and set aside.
3. In bowl of stand mixer fitted with whisk attachment, beat yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half the sugar. Continue to beat, scraping down sides of bowl as necessary until yolks are pale yellow and mixture falls in thick ribbon when whisk is lifted, about 8 minutes. Add vanilla and beat to combine, scraping down bowl once about 30 seconds. Turn mixture into medium bowl; way mixer bowl and whisk attachment and dry with paper towels.
4. In clean bowl fitted with clean whisk attachment, beat whites and cream of tartar at medium speed until foamy, about 30 seconds. With mixer running, add about 1 tsp sugar, continue beating until soft peaks form, about 40 seconds. Gradually add remaining sugar and beat until whites are glossy and supple and hold stiff peaks when whisk is lifted, about 1 minute longer. While whites are beating, stir chocolate mixture into yolks. With rubber spatula, stir 1/4 of whites into chocolate mixture to lighten it. With a balloon whisk, fold in remaining whites until almost no streaks remain. Sprinkle dry ingredients over top of batter and fold in quickly but gently with balloon whisk.
5. Pour batter into prepared pan; using offset icing spatula and working quickly, even surface and smooth batter into pan corners. Bake until center of cake springs back when touched with finger, 8 to 10 minutes, rotating pan halfway through baking. Cool in pan on wire rack for 5 minutes.
6. While cake is cooling, lay clean kitchen towel over work surface and sift remaining T cocoa over towel; with hands, rub cocoa into towel. Run paring knife around perimeter of baking sheet to loosen cake. Invert cake onto towel and peel off parchment.
Espresso-Mascarpone Cream:
Bring cream to simmer in small saucepan over high heat. Off heat, stir in espresso powder and confectioners sugar; transfer mixture to medium bowl and cool slightly. Whisk in mascarpone until smooth. Cover with plastic wrap and refrigerate until ready to use.
Dark Chocolate Ganache:
Microwave cream and butter in measuring cup on high until bubbling, about 1 1/2 minutes. Place chocolate in bowl of food processor fitted with steel blade. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable.
7. Starting with long side, gently roll cake, towel and all, into jelly roll shape. Cool for 15 minutes. Using offset spatula, spread chilled filling evenly over unrolled cake almost to edges. Reroll cake gently but snugly around filling, peeling off towel as you roll. Trim both uneven ends of roulade on the diagonal. Spread ganache over roulade with small icing spatula. Using fork, make wood-grain striations on surface of ganache. Refrigerate baking sheet with cake, uncovered, to set icing, about 20 minutes.
8. Carefully slide 2 wide metal spatulas under cake and transfer cake to serving platter. Cut into slices and serve. |
This recipe for Bittersweet Chocolate Roulade is from