Chocolate Cassis Roulade

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

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Chocolate cassis roulade, layered with cassis sorbet and served with kir royale sauce-champagne cassis-flavored sabayon, chocolate décor. Intense meets intense in this cantilevered dessert. The deep purple, tart black currant, cultivated since the 16th century in northern Europe, and only recently available fresh commercially in the United States, appears here in five different components, as a sorbet, as a syrup to soak the cake, in a champagne-based custard sauce for plating, as a jam or