This is an ideal party cake because it is best made the day before. And it uses up all the egg whites that seem to multiply in the refrigerator after an orgy of aioli and custard-making. While gâteau rolla resembles a French dacquoise, the absence of an egg yolk buttercream tells me that this could be Italian. I have made this cake for weddings; sometimes the memory of the cake lasts longer than the marriage.
For the meringues,
Whisk the egg whites with a pinch of salt and
For the filling, melt the chocolate with the cocoa in the top of a double boiler over barely simmering water: set aside. Place the egg whites and sugar in a heatproof bowl and beat over hot water until foamy. Remove from the heat and beat on high speed. Gradually beat in the softened butter, a bit at a time, and finally the melted chocolate. Beat until smooth. Chill until firm.
To assemble the cake, place 1 meringue round on a serving plate and thinly spread with the chocolate filling. Top with a second meringue round and spread with the filling. Repeat with the third meringue round and top with the remaining meringue. Cover the top and sides of the cake with the remaining filling. Cover loosely and refrigerate overnight. Bring to room temperature before serving. Cut into small slices with a warm serrated knife.
© 1992 Joyce Goldstein. All rights reserved.