TRIPLE CHOCOLATE FLOURLESS ROULADE CAKE

TRIPLE CHOCOLATE FLOURLESS ROULADE CAKE image

Yield 10 servings

Number Of Ingredients 14

Cake Roll (Roulade)
5 eggs
1/3 cup granulated sugar
2/3 cup cocoa powder, sifted (Dutch process)
Soaking Syrup
1/4 cup orange juice
1/4 cup dark rum
1/4 cup packed brown sugar, dark
Chocolate Whipped Cream Filling
8 ounces semisweet chocolate, chopped
1-1/2 cups heavy cream
Chocolate Icing (Ganache)
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped

Steps:

Preheat oven to 450. Separate 4 eggs. Put yolks and 1 whole egg in mixer, add 2 Tbsps sugar. Whisk on high 5 minutes, till creamy light yellow. Transfer to another bowl. Wash and dry mixer bowl and whisk. Whisk reserved egg whites in mixer on high 1 minute, till foamy. Add remaining sugar by Tbsps. Beat to stiff peaks. Add cocoa and yolks. Fold with rubber spatula. Line a 13-by-18-inch sheet pan with parchment. Pour on batter and smooth to edges of pan. Bake 4 minutes, and transfer parchment side down to work space. Lay damp towel on top of cake to cool. Meanwhile, combine orange juice, rum, and brown sugar in saucepan. Bring to boil, stir, and remove from the heat. Drizzle syrup onto cake all the way to the edges. Microwave chocolate for filling on high at 30-second intervals. Whip cream to soft peaks. Fold half of whipped cream into cooled chocolate. When blended, fold in rest of cream. Spread filling on cake. Roll from long end, peeling off parchment. Wrap rolled log snugly in parchment. Refrigerate 2 hours to set filling. Bring cream for icing to boil. Remove from heat, add chocolate, stir, and cool 20 minutes, stirring occasionally. Cover log with icing and decorate. Refrigerate, but allow to sit at room temperature for 1 hour before serving.