Happy Valentine’s Day!
A celebration of the day of L♡VE ! I made this cake at the last minute, because of a comment left, by Shanna of Curls and Carrots on my Facebook page, saying, “I hope you are posting a fabulous chocolate dessert next.” Nothing is more precious for Mama Fae than my beloveds asking me to make something for them. And, what gives me more joy is to watch them eat with contentment. Well, since neither Shanna nor any of you live close to me so I can experience that joy, please accept my gesture of L♡VE, virtually!
Chocolate Roulade Cake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
♥ 60 g/ ½ cup all-purpose unbleached flour – plus for coating
♥ 30 g/ ¼ cup unsweetened cocoa powder
♥ pinch salt
♥ 3 large whole eggs plus 2 egg yolks
♥ 100 g/ ½ cup granulated sugar
♥ 60 g/ 4 Tbsp unsalted butter, melted and cooled
♥ 50 g/ ¼ cup granulated sugar
♥ 60 ml/ ¼ cup water
♥ 1 ~ 2 tsp pure vanilla extract
♥ 240 ml/1 cup heavy cream
♥ 2 ~ 3 Tbsp quality strawberry preserve/jam
♥ 1½ Tbsp unsweetened cocoa powder
♥ 1½ Tbsp confectioners’/powdered sugar
◊ Spray a non-stick baking sheet 28cm x 43 cm (11″x17″) with non-stick cooking spray. Line with parchment paper and again spray coat the parchment paper.
◊ Position a rack in the middle of the oven and preheat to 230°C/450°F.
◊ Combine dry ingredients, flour, cocoa powder, and salt in a bowl and sift.
◊ Combine eggs and sugar in a large bowl and beat with electric beater on high for 5 ~ 6 minutes.
◊ Add dry, sifted ingredients over egg mixture in three batches and using a silicone spatula, carefully fold. When almost incorporated, pour melted butter down the side of bowl and gently fold to combine.
◊ Pour the batter on the prepared baking sheet. Using an offset spatula, spread batter evenly. Important to stay by the oven, and bake for 5 ~ 6 minutes (don’t let it over bake).
◊ Immediately upon removing the cake from the oven, using a small strainer, sprinkle with confectioners/powdered sugar, and then invert the sponge sheet cake onto a clean dish towel (best if supported by a cutting board). Remove the parchment paper and sprinkle with confectioners sugar. Trim 7mm/¼” of hard crust off all sides of the cake (to roll smoothly). While still warm, roll up the sponge sheet cake, together with the towel (from the 43cm/17″ length side). Place on the cutting board, with the seam toward the bottom and cool for 30 ~ 60 minutes. (This will give the cake a ‘shape memory’, so it will be easier to roll again with filling.)
◊ Syrup: In a small saucepan, bring sugar and water to a boil. Turn off the heat, add vanilla extract and put in the refrigerator to cool.
◊ Filling: Place beater’s mixing bowl and whisk attachment(s) in the freezer for 15 minutes. Then place the whipping cream and sugar in the bowl and beat until it holds stiff and peaks. Add strawberry preserve/jam and beat a little more just to combine. Put in the refrigerator until ready to use.
◊ Open the roll, brush with the syrup all over, spread the whipped cream over cake leaving a 12mm/1/2″ border all around. Roll cake to enclose filling (without towel). Cover with plastic wrap and chill in the refrigerator for at least 1 hour, and up to 24 hours (the longer the better).
◊ Before plating, with a strainer, dust with cocoa powder/powder sugar mixture. Cut into slices with a sharp knife in sawing motion. Serve with fresh strawberries cut into a heart shape as shown in the photo!
~ Bon Appétit! ~
So, what’s cooking in your kitchen?