CHOCOLATE-ESPRESSO ROULADE

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Chocolate-Espresso Roulade image

Make and share this Chocolate-Espresso Roulade recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 19

1/2 cup cake flour (not self-rising)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature and separated
3/4 cup granulated sugar
2 tablespoons instant espresso coffee powder
2 teaspoons vanilla extract
confectioners' sugar, for dusting
1 cup cold heavy whipping cream
1/4 cup cold mascarpone cheese or 1/4 cup sour cream
1/2 cup confectioners' sugar
1 tablespoon instant espresso coffee powder
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
6 ounces semisweet chocolate, chopped
2 teaspoons instant espresso coffee powder
2 tablespoons corn syrup or 2 tablespoons dark corn syrup
dark chocolate shavings, for garnish (optional)

Steps:

  • Cake: Heat oven to 400 degrees.
  • Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
  • Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
  • In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
  • Gradually beat in 1/2 cup of the sugar until incorporated.
  • Continue to beat on high speed just until stiff yet billowy peaks form.
  • Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
  • At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
  • Fold in remaining whites until incorporated.
  • Spread in prepared pan; smooth the top.
  • Bake 12 minutes or until top puffs up and springs back when gently pressed.
  • Let cool 2 minutes on wire rack.
  • Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
  • Invert cake onto towel.
  • Remove pan; peel off foil.
  • Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
  • For filling, beat filling ingredients in a large bowl until stiff peaks form.
  • Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
  • Roll up cake; place seam side down on cutting board.
  • With a serrated knife, trim both ends of cake roll.
  • Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
  • For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
  • Place cake on wire rack over waxed paper.
  • Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
  • Garnish top of cake with chocolate shavings, if desired.
  • Chill cake until glaze is set.
  • Cake can be refrigerated up to 6 hours before serving.

Nutrition Facts : Calories 372.1, Fat 25.1, SaturatedFat 14.7, Cholesterol 154.7, Sodium 140, Carbohydrate 37.1, Fiber 3.9, Sugar 24.1, Protein 7.2

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