Chocolate Roll with Whipped Cream

Gâteau Roulé au Chocolat

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A CHOCOLATE ROLL is usually made with a chocolate sponge, but I make a light, flourless chocolate roll with my basic chocolate mousse. When baked, chocolate reacts a little like flour, resulting in a cake-like consistency.

I roll the cake to produce a long, relatively thin chocolate roll, and I generally serve 2 to 3 slices per person. If you like thick chocolate rolls, simply roll the cake in the opposite direction.

Ingredients

  • Butter, for jelly-roll pan
  • recipes Chocolate Mousse
  • 2 cups heavy cream
  • 3 tablespoons orange liqueur, such as Cointreau or Grand Marnier (see Note)
  • Confectioners’ sugar
  • Unsweetened cocoa powder, for dusting

    Method

    1. Preheat the oven to 400°F with the oven rack in the middle position. Butter a 17 x 11 x 1-inch jelly-roll pan well and line it with waxed paper.
    2. Pour the mousse into the prepared jelly-roll pan, spreading it evenly with a spatula. Bake until the cake has begun to come away from the sides of the pan, 10 minutes.
    3. Run a knife around the sides of the pan, making sure that the cake is not sticking. Unmold the cake onto a clean kitchen towel lined with waxed paper. The waxed paper that had lined the pan will be attached to the top surface of the cake. Remove this paper, then replace it loosely on the surface of the cake. Roll the cake up in the towel between the layers of waxed paper and cool. You may roll the cake in whichever direction you prefer to produce either a long, thin cake or a short, thick one.
    4. In a bowl set into a larger bowl of ice and water, whip the cream and orange liqueur until stiff. Add confectioners’ sugar to taste.
    5. Unroll the chocolate roll and remove the top layer of waxed paper (don’t worry if it cracks a little). Coat the roll with half of the whipped cream. Reroll the cake, peeling away the waxed paper as you go. Trim the ends, and lift it onto a serving platter. Coat with the remaining whipped cream and dust the top with cocoa powder. Or use a pastry bag and a starred tip to coat the roll in long strips or bands of whipped cream. Refrigerate until ready to serve.