FRENCH STRAWBERRY CHOCOLATE ROULAGE

Table of Contents: Desserts (non-frozen)

 

This is a very delicate, flexible cake since it is flourless.

Egg whites should be at room temperature (about 70 degrees) before beginning the recipe.

 

Cake:

6 large eggs, separated and room temperature

Âľ cup granulated sugar, divided

1/3 cup cocoa

1 ½ tsp. vanilla extract

Pinch of salt

Confectioners’ sugar

Parchment paper (necessary)

 

Filling:

12 oz. cream cheese, softened

Âľ cup granulated sugar

½ pint whipping cream

1 cup confectioners’ sugar, plus 7 T. extra, divided, for strawberry puree, diced

strawberries, and whipped cream.

1 (16 oz.) container fresh strawberries, buy largest-size berries available

 

 

 

 

 

To make cake:

Place a clean tea towel on a counter-top; then sift confectioners’ sugar over the entire surface of the towel.

 

Very lightly spray-oil a 10 ½” X 15 ½”baking pan, then line it with a seamless piece of parchment paper.  Gently press the parchment paper to smoothly anchor it to the pan with the spray oil.

 

In a small electric mixer bowl, beat the egg yolks and ½ cup of the granulated sugar on high for 4 minutes.  Stop mixer, and add the cocoa, vanilla, and salt.  Begin beating again on low speed until ingredients are well blended.  Set aside.  Preheat oven to 375 degrees.

 

Wash the beaters to the mixer thoroughly and dry completely since a speck of oil in the bowl or on the beaters will prevent the egg whites from making their full volume.

 

Beat egg whites until soft peaks form; then slowly add the remaining ÂĽ cup of the granulated sugar, and continue beating until stiff peaks form.

 

Gently fold the chocolate mixture into the stiff egg whites, trying to blend

the two mixtures without breaking-down the egg whites any more than necessary.

Pour the cake mixture into the prepared pan and bake in the preheated oven for about 15 minutes or until cake springs back when lightly touched.  Place a broad, flat-blade knife, like a butter knife, next to the tea towel.

 

Turn the hot cake out onto the sugared tea towel; then immediately and very carefully remove the parchment paper from the cake, use the knife to help remove the paper, if need.   Don’t worry, if the cake appears a little “ragged” at this point since the surface will be covered with the filling later.  As soon as the paper is removed from the cake, begin rolling the narrowest edge of the tea towel together with the warm cake into a complete roll.  Place the cake and towel roll seam-side down.  Allow the cake to completely cool before unrolling again.

 

To Prepare Strawberries:

Wash, drain, and pat dry the strawberries; then select 2 or 3 of the largest, classical-shaped strawberries to cut into the shape of a heart to use for garnish.  Remove all green tops from strawberries.  Lengthwise, slice the selected strawberries to get three half strawberries to be cut into heart shape.  Cut a small heart from a stiff piece of paper for a template.  Place the template on the outside surface of the half strawberry and carefully cut out the heart shape using a small, sharp knife.  Place the strawberry “hearts” in a container and refrigerate.

 

In a food processor, puree 2/3 of the remaining strawberries with 3 T. of the extra confectioners’ sugar.  Then, dice the final 1/3 of the strawberries and stir in 1T. of the extra confectioners’ sugar.  Stir the diced strawberries into the pureed strawberry mixture.   Reserve about 3 T. for garnish.

 

To prepare filling:

Beat the whipping cream in an electric mixer and add 3 T. of the extra confectioners’ sugar.  Remove the whipped cream to another bowl; then add the softened cream cheese, the ¾ cup granulated sugar, and the 1 cup of confectioners’ sugar to the bowl.  Beat on medium speed until smooth; then beat the whipped cream into the cream cheese mixture.  Reserve about 3 T. of the filling for a topping.

 

To assemble:

If the cake is cooled, unroll it and spread all filling, except the reserved 3 T., on the top of the cake.  Spread the pureed strawberry mixture in the center of the cake toward one end of the cake.  Begin gently rolling the cake on the end with the strawberry puree mixture.  When cake is rolled, place it seam side down on a platter.  Dust the top of the cake with confectioners’ sugar.   Then, make 3 dollops on top of the cake with the reserved filling, drizzle the top of the cake with the strawberry puree mixture; then place the strawberry “hearts” on top of each filling dollop.  Refrigerate the French Strawberry Chocolate Roulage for at least 2 hours or until well set before cutting.  Keep refrigerated.

 

This is a special occasion dessert, but oh, so very worth the effort, don't you think?  You absolutely do not have to be French to enjoy every fantastic taste!

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