i need a recipe for chocolate roulage
Answers:
Yield: 12 servings
9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c Cold hose
8 Eggs; separated
1 c Sugar
Cocoa
1 1/2 c Whipping cream
3 tb Confectioners' sugar; sifted
1 t Vanilla extract
Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of wax paper to fit the girth of pan and extend more or less 1 inch over ends.
Place the chocolates and the water surrounded by the top of a double boiler over hot
water. Stir next to a wooden spoon until the chocolate is melted, next cool.
Place the egg yolks in a full-size mixer bowl and beat slightly near the mixer,
Add the sugar gradually, defeat constantly until all the sugar is
dissolved and the mixture is gelatinous and of a batter consistency. Stir in the
chocolate beside a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peak form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to blanch, then fold contained by the
remaining egg whites carefully but completely beside a rubber spatula. Spread
the batter evenly in the prepared jar. Bake in a preheated 350 - point
oven for 18 minutes. Remove from oven and cover top with slimy towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, later
loosen by lifting the extending ends of waxed treatise. Place cocoa in a fine
sieve and dust top attractively. Place a piece of waxed article over the top,
then place a cookie sheet on top and invert. Peel the wax paper watchfully
from the cake. Place the cream in a substantial mixer bowl and beat next to an
electric mixer until soft peaks form. Sprinkle surrounded by the confectioners' sugar
and beat until stiff. Stir surrounded by the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll next to care as this cake is extremely
tender. Dust the top considerably with cocoa. You may refrigerate the roll
for several hours in the past serving. Cut into slices to serve.
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Answers:
Yield: 12 servings
9 oz Sweet cooking chocolate
9 oz Semi-sweet chocolate
13 c Cold hose
8 Eggs; separated
1 c Sugar
Cocoa
1 1/2 c Whipping cream
3 tb Confectioners' sugar; sifted
1 t Vanilla extract
Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece
of wax paper to fit the girth of pan and extend more or less 1 inch over ends.
Place the chocolates and the water surrounded by the top of a double boiler over hot
water. Stir next to a wooden spoon until the chocolate is melted, next cool.
Place the egg yolks in a full-size mixer bowl and beat slightly near the mixer,
Add the sugar gradually, defeat constantly until all the sugar is
dissolved and the mixture is gelatinous and of a batter consistency. Stir in the
chocolate beside a rubber spatula until well combined and free of streaks.
Beat the egg whites until stiff peak form. Fold about 1/3 of the egg
whites into the chocolate mixture thoroughly to blanch, then fold contained by the
remaining egg whites carefully but completely beside a rubber spatula. Spread
the batter evenly in the prepared jar. Bake in a preheated 350 - point
oven for 18 minutes. Remove from oven and cover top with slimy towels. Let
stand for 30 minutes or until cooled. Remove the towels carefully, later
loosen by lifting the extending ends of waxed treatise. Place cocoa in a fine
sieve and dust top attractively. Place a piece of waxed article over the top,
then place a cookie sheet on top and invert. Peel the wax paper watchfully
from the cake. Place the cream in a substantial mixer bowl and beat next to an
electric mixer until soft peaks form. Sprinkle surrounded by the confectioners' sugar
and beat until stiff. Stir surrounded by the vanilla. Spread the whipped cream evenly
over the cake. Roll the cake from the long side, as for a jelly roll,
directly onto a serving tray. Roll next to care as this cake is extremely
tender. Dust the top considerably with cocoa. You may refrigerate the roll
for several hours in the past serving. Cut into slices to serve.
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