Chris: 1 revision

2013-07-25T08:08:04Z

1 revision

10.1.1.1: Created page with "===Ingredients===
Parchment paper 1 (4-oz.) semisweet chocolate baking bar, chopped *5 large eggs, separ…"

2013-02-16T20:59:58Z

Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *Parchment paper *1 (4-oz.) semisweet chocolate baking bar, chopped *5 large eggs, separ…"

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===Ingredients===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*Parchment paper
*1 (4-oz.) semisweet chocolate baking bar, chopped
*5 large eggs, separated $
*1 cup sugar, divided $
*3 tablespoons unsweetened cocoa
*1 cup heavy cream
*3 tablespoons orange liqueur
*Garnishes: fresh sliced strawberries and raspberries
</div>
===Mock Cream===
*Cream 100g softened butter with 1 cup icing sugar.
*Add 1 tablespoon of milk and 1/4 teaspoon vanilla essence or 1 teaspoon lemon rind.
===Preparation===
#Preheat oven to 325°. Line a lightly greased 15- x 10-inch jelly-roll pan with parchment paper; lightly grease parchment paper.
#Microwave chocolate and 1/4 cup water in a large microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat mixture.)
#Beat egg yolks and 3/4 cup sugar at high speed with an electric mixer 3 minutes or until mixture is thick and pale yellow. Whisk into chocolate mixture.
#Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture.
#Bake at 162° for 15 to 18 minutes or until puffed.
#Remove from oven; place a damp kitchen towel over cake in pan, and cool completely on a wire rack (about 30 minutes).
#Remove damp towel.Place a 20- x 15-inch piece of parchment paper on work surface.
#Dust cake with cocoa, and invert onto parchment paper.
#Carefully peel parchment paper from top of cake.
#Beat cream, orange liqueur, and remaining 1/4 cup sugar at high speed with an electric mixer until stiff peaks form.
#Spread cream mixture over top of cake, leaving a 1-inch border on all sides.
#Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake.
#Wrap rolled cake in parchment paper, and place on baking sheet.
#Chill 2 to 8 hours. Transfer cake to a serving platter; remove and discard parchment paper. #Garnish cake, if desired.

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Chocolate Roulade - Revision history

Chris: 1 revision

10.1.1.1: Created page with "===Ingredients=== *Parchment paper *1 (4-oz.) semisweet chocolate baking bar, chopped *5 large eggs, separ…"

10.1.1.1: Created page with "===Ingredients===
Parchment paper 1 (4-oz.) semisweet chocolate baking bar, chopped *5 large eggs, separ…"