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Biscuit Roulé au Chocolat

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Description Edit

Chocolate roll. This is always my Christmas dinner dessert. It literally melts in your mouth. This year I need to make at least two of them. It's so good it's almost sinful! — JJ

Ingredients Edit

Directions Edit

  1. Butter a large baking sheet, line it with wax paper and butter the paper.
  2. Beat 5 egg yolks until light and fluffy.
  3. Gradually add 1 cup fine granulated sugar and beat until the mixture is very thick and pale in color.
  4. Melt 6 ounces of dark sweet chocolate over low heat, add 3 tablespoons cold coffee.
  5. Let mixture cool.
  6. Finally, fold in 5 stiffly beaten egg whites.
  7. Spread the batter evenly over the prepared sheet and bake in a preheated 350°F oven for 15 minutes or until the cake tests done.
  8. Be careful not to over bake.
  9. Cover the cake with a damp towel for 30 minutes, until it is cool.
  10. Loosen it from the baking sheet and dust the surface generously with cocoa.
  11. Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.
  12. Spread the cake with 2 cups heavy cream, whipped and sweetened and flavored to taste, and roll it lengthwise into a long slim roll.
  13. To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself.
  14. Continue to roll by lifting the wax paper.
  15. The last flip should deposit the cake onto a long wooden board or platter.
  16. Dust the top with a little more cocoa.

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