Chocolate Cake Roulade

 
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INGREDIENTS FOR CHOCOLATE CAKE LAYER

  • 6 large eggs, separated, at room temperature

  • 2/3 cup sugar

  • 1/4 teaspoon salt

  • 6 ounces SoChatti

  • 3 tablespoons water

  • 1 tablespoon cocoa powder

INGREDIENTS FOR WHIPPED CREAM FILLING

  • 1 cup heavy cream

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 1/4 cup powdered sugar

  • 1/2 pint raspberries

INGREDIENTS FOR DECORATING

  • SoChatti

  • Powdered Sugar

  • Raspberries

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INSTRUCTIONS FOR CHOCOLATE CAKE LAYER

Step 1. To make your Chocolate Roulade Cake, preheat your oven to 350 degrees F. Line a jelly pan or 15 x10 inch baking sheet with parchment paper. Let the parchment paper hang over the edge.

Step 2. Place the egg yolks, 1/3 cup of sugar, and salt into a bowl of a stand mixer. With the paddle attachment beat the ingredients for 6 to 7 minutes, until the ribbon stage happens. (Ribbon stage is when the mixture is thick, creamy, and falls from the paddle like a ribbon.)

Step 3. In a small bowl combine the SoChatti, water, and cocoa powder.  Add the SoChatti mixture to the egg yolk mixture, gently fold together.

Step 4. With a clean bowl and the whisk attachment, place the egg whites in the bowl and whisk to soft peaks. Add the remaining 1/3 cup sugar gradually and beat to a firm stiff peak. Add 1/3 of the stiff egg whites to the SoChatti and egg yolk mixture and fold in gently. Then add the remaining 2/3’s of the egg whites and fold until combined. Make sure to combine enough that you don’t see any lumps, but not too much so you lose all the bubbles you have created.

Step 5. Gently pour the cake batter into the parchment lined pan. Gently spread the batter until even and flat. Bake for bake until puffed up, 12 to 15 minutes. Place the pan onto a cooling rack. Cover top with a layer of parchment paper and let stand 5 minutes. Then remove the extra parchment paper and cool completely.

Step 6. Loosen edges with a sharp knife. Sift powdered over top of cake layer and a clean piece of parchment paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off parchment paper lining. The cake will crack some, that’s ok it gives the cake a very pretty look!

INSTRUCTIONS FOR WHIPPED CREAM FILLING

Step 1. Whip all the filling ingredients except the raspberries together until a soft peak forms.

Step 2. Slice raspberries in half, this will make rolling the cake up easier.

DECORATING INSTRUCTIONS

Step 1. Spread filling over the cake and place the raspberries on top of the whipped cream. With the parchment paper beginning with a long side, roll the cake. Gently transfer the cake with the seam facing down to your chosen platter.

Step 2. Dust the cake with powdered sugar. Decorate with extra SoChatti and raspberries. Enjoy immediately or place into the fridge for up to one day.

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