Market to Mouth: Budget-Boardroom Chocolate Roulade
March 3, 2010 by Louise Ross
Filed under H & G
Comfort foods along the lines of deliciously decadent desserts are back en vogue — we can thank Nigella Lawson for that. One such dessert, which I never abandoned in favor of low-fat, exotic tropical fruit salad (sans ice cream), is the soufflé-like chocolate roulade. And if you’re a busy woman with minimal time, the maximum effect of this luscious dessert is worth the 30 minutes it’ll take to make.
Chocolate roulad
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Separate six eggs into two bowls.
Beat yolks with 4 ounces of fine sugar ‘til light and fluffy.
Microwave melt 8 ounces of bittersweet chocolate.
Allow melted chocolate to cool before folding in to egg yolk mix.
Beat six whites ‘til stiff. Gently fold into chocolate egg yolk mix.
Line a 17-by-12-inch sheet pan with foil. Using a pastry brush, wipe foil with vegetable oil. Toss a tablespoon of plain flour onto foil; shake pan so flour lightly coats the entirety of the oiled foil.
Pour the chocolate egg mix onto the sheet pan, using a spatula to work the mix to the edges.
Cook in the middle of a 350-degree oven for about 10 to 12 minutes or until the top is set, even cracking in spots.
Remove pan from oven. Cool completely. Now take opposite corners of the foil and lift the roulade onto the counter. Take a long sheet of cling wrap and cover top of cake, then flip cake over so that the foil is on top and cling wrap underneath.
Gently peel the foil off, and spread cake with a thin layer of whipped cream. Take the two corners of the cling wrap nearest you and gently roll the cake inward, leaving the wrap behind.
Place rolled roulade onto a serving platter and decorate the top with sifted icing sugar and the edges with a mix of fresh strawberries and raspberries.
— By Louise Ross
Ross, of Boulder, writes a recession-strategy food blog, www.markettomouth.blogspot.com. Here, she shares tips on grocery shopping on a budget and cooking healthy meals with no waste and no fuss. Contact her at markettomouth@gmail.com.
