Andrea Milstein is a wife, mother, homemaker and cooking instructor in Oakton, Virginia. She is an active member of the Weston A. Price Foundation and the Northern Virginia Whole Foods Meetup group. Visit her Cooking with an Accent website. Andrea has agreed to be a regular contributor to Hartke Is Online! Please let us know in the comments if you try one of her delicious recipes!
CHOCOLATE SOUFFLE ROULADE
A recipe by Andrea Milstein
A ganache is a combination of cream and fine bittersweet chocolate. Here the rich mixture is combined with egg whites to make a flourless batter which is baked into a tender, thin sheet cake. It is then spread with softly whipped cream, filled with raspberries and rolled up jelly-roll-style, into a delectable roulade.
1c heavy cream
8oz bittersweet chocolate, in small pieces
7 egg whites, at room temperature
Whipped cream filling
1c heavy cream, well chilled
1tsp vanilla extract
12oz raspberries, fresh or frozen
Preheat oven to 350 °F. Line an 11 by 17 inch jelly roll pan or 13 by 18 inch rimmed baking pan with parchment paper (don’t forget to cut into corners for better fit).
Bring cream to a boil and remove from stove. Add chocolate pieces all at once and stir briskly with small wire whisk until chocolate is melted thoroughly. Let cool for a few minutes.
Whip egg whites with the sugar until they have formed stiff peaks but don’t let them become dry or grainy looking. Scoop about a quarter of the beaten egg whites into the ganache and stir briskly to blend. Pour the ganache back into the mixing bowl containing the remaining egg whites and fold them together gently with a rubber spatula. Work quickly, breaking up any lumps of egg white until the ganache is thoroughly incorporated. Pour the batter into the prepared pan and spread it in an even layer with a rubber spatula.
Place the pan on the middle rack of the preheated oven to bake for 10 to 12 minutes. When done, the cake should be nicely set and puffy. Remove from the oven and place pan on a cooling wire rack so air can circulate around it and assist with the cooling.
Whip the cream, sugar and vanilla extract in a chilled bowl until it forms soft peaks. Spread it onto the lower 2/3rds of your cake and sprinkle with raspberries. Without even lifting roll out of the pan start rolling while removing only as much of the parchment as needed to prevent parchment from getting into the way. Complete the roll, keeping it just on the far edge of the parchment sheet. Cover the roll by tucking the lose parchment around and underneath so that the cylinder is well wrapped and can be moved. Refrigerate for several hours.
This recipe has been submitted to the Real Food Wednesdays Blog Carnival on KellytheKitchenKop.com. Check out more delicious blog posts there!