Рецепт Chocolate Roulage
| Порций: 12 |
Ингредиенты
|
|
Инструкции
- Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece of waxed paper to fit the width of pan and extend about 1 inch over ends.
- Place the chocolates and the water in the top of a double boiler over warm water. Stir with a wooden spoon till the chocolate is melted, then cold.
- Place the egg yolks in a large mixer bowl and beat slightly with the mixer, Add in the sugar gradually, beating constantly till all the sugar is dissolved and the mix is thick and of a batter consistency. Stir in the chocolate with a rubber spatula till well combined and free of streaks.
- Beat the egg whites till stiff peaks form. Fold about 1/3 of the egg whites into the chocolate mix thoroughly to lighten, then mix in the remaining egg whites carefully but completely with a rubber spatula. Spread the batter proportionately in the prepared pan. Bake in a preheated 350 - degree oven for 18 min. Remove from oven and cover top with damp towels. Let stand for 30 min or possibly till cooled. Remove the towels carefully, then loosen by lifting the extending ends of waxed paper. Place cocoa in a fine sieve and dust top generously. Place a piece of waxed paper over the top, then place a cookie sheet on top and invert. Peel the waxed paper carefully from the cake. Place the cream in a large mixer bowl and beat with an electric mixer till soft peaks form. Sprinkle in the confectioners' sugar and beat till stiff. Stir in the vanilla. Spread the whipped cream proportionately over the cake. Roll the cake from the long side, as for a jelly roll, directly onto a serving tray. Roll with care as this cake is extremely tender. Dust the top generously with cocoa. You may chill the roll for several hrs before serving. Cut into slices to serve.