1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tbsp cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
Armagnac syrup
Chestnut Mousse
Chocolate Glaze
Instructions
Preheat oven to 375 degrees. Coat a 13-by-18-inch
rimmed jelly-roll pan with cooking spray; line
with parchment. Coat lining with cooking spray.
Dust with cocoa; tap out excess. Sift cocoa,
flour, cornstarch, and salt together into a bowl;
set aside.Put eggs and sugar in the heatproof bowl
of an electric mixer; set over a pan of simmering
water. Whisk constantly until sugar is dissolved
and eggs are hot to the touch. Transfer bowl to
mixer fitted with the whisk attachment. Beat on
high speed until pale, fluffy, and cool.
Sprinkle flour mixture over egg mixture; gently
fold in with a rubber spatula. When almost
combined, pour melted butter down side of bowl;
fold in. Pour batter onto pan; smooth. Bake until
cake pulls away from sides of pan and is springy
to the touch, 8 to 10 minutes.
Run a thin knife around cake. Invert onto a clean
kitchen towel dusted generously with cocoa; peel off
parchment.Starting from one short end, roll cake,
using towel to guide into a log. Transfer to a wire
rack; let cool completely.
Unroll cake. Brush surface with Armagnac syrup;
then spread with mousse, leaving a 1/2-inch
border. Roll up again, using kitchen towel. Bring
towel's edges together along top of cake; secure
with clothespins (leave ends open). Refrigerate at
least 4 hours or overnight.Transfer cake to a rack
set over a rimmed baking sheet; remove towel. Pour
glaze on top. Refrigerate 30 minutes. Garnish with
chestnuts, if desired.
Originally Submitted
3/31/2011
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