Biscuit Roulé au Chocolat

Description

Chocolate roll. This is always my Christmas dinner dessert. It literally melts in your mouth. This year I need to make at least two of them. It's so good it's almost sinful! — JJ

• Contributed by Catsrecipes Y-Group

Ingredients

• butter, to grease the baking sheet and paper
• 5 egg yolks
• 1 cup fine granulated sugar
• 6 ounces of dark sweet chocolate
• 3 tablespoons cold coffee
• 5 stiffly beaten egg whites
• cocoa, for dusting
• 2 cups heavy cream, whipped and sweetened and flavored to taste

Directions

1. Butter a large baking sheet, line it with wax paper and butter the paper.
2. Beat 5 egg yolks until light and fluffy.
3. Gradually add 1 cup fine granulated sugar and beat until the mixture is very thick and pale in color.
4. Melt 6 ounces of dark sweet chocolate over low heat, add 3 tablespoons cold coffee.
5. Let mixture cool.
6. Finally, fold in 5 stiffly beaten egg whites.
7. Spread the batter evenly over the prepared sheet and bake in a preheated 350°F oven for 15 minutes or until the cake tests done.
8. Be careful not to over bake.
9. Cover the cake with a damp towel for 30 minutes, until it is cool.
10. Loosen it from the baking sheet and dust the surface generously with cocoa.
11. Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.
12. Spread the cake with 2 cups heavy cream, whipped and sweetened and flavored to taste, and roll it lengthwise into a long slim roll.
13. To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself.
14. Continue to roll by lifting the wax paper.
15. The last flip should deposit the cake onto a long wooden board or platter.
16. Dust the top with a little more cocoa.