Chocolate Roulade


Recipe from Chef Rocco Lugrine

Chocolate Sponge Cake

Ingredient

 

Grams

 

Ounces

 

Procedure

Eggs
Sugar
Cocoa powder
Pastry flour

 

300
170
43
77

 

10.6
6.0
1.5
2.7

 
  1. Warm eggs and sugar to 100F/50C over a water bath.
  2. Whip on medium high speed until pale and fluffy.
  3. Fold in sifted flour and cocoa.
  4. Spread even in Silpat® Entremet.
  5. Bake at 400F/200C for 7-8 minutes.

Buttercream Icing

Ingredient

 

Grams

 

Ounces

 

Procedure

Egg whites
Sugar
Butter (room temp)
Vanilla extract

 

150
150
450
8

 

5.3
5.3
15.9
0.3

 
  1. Warm egg whites and sugar to 100F/50C over a water bath.
  2. Whip until firm peak. Then add butter.
  3. Continue whipping until white and fluffy.
  4. Add extract and use as desired.

Assembly:

  1. Unmold sponge cake onto Silpat®.
  2. Spread Buttercream icing evenly over cake.
  3. Roll up and refrigerate until set.

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