An elegant mascarpone cream-filled chocolatedessert roll served with hot fudge sauce and a garnish of choppedpistachios.
Recipe: Chocolate MascarponeRoulade
Roulade: 6 ounces semi-sweet or bittersweet chocolate, chopped 2 tablespoons butter 6 large egg yolks 6 tablespoons granulated sugar, divided use 1 tablespoon vanilla extract 3 tablespoons all-purpose flour 1/8 teaspoon cream of tartarMascarpone Filling: 1/2 cup whipping cream 2 tablespoons coffee liqueur or chocolate syrup 2 tablespoons granulated sugar 1 cup (8-ounces) mascarpone cheese 3/4 cup hot fudge ice cream topping, warmed, chopped pistachionuts, optional
Heat oven to 350°F (175°F). Lightlybutter a 15 1/2 x 10 1/2 x 1/2-inch jelly roll pan. Line bottomof pan with parchment paper or foil.
Melt chocolate and butter in a mediumbowl over a pan of simmering water, stir until smooth. Removefrom heat and cool slightly.
Meanwhile, place egg yolks in mixer bowl.Beat on medium-high until combined. Gradually add 3 tbsp of sugarand vanilla. Beat 5 min. or until yolks are pale yellow and mixturefalls in thick ribbon when beater is lifted. Stir egg yolks thenflour into mixture.
Wash bowl and beaters. Beat whites andcream of tartar until foamy. When soft peaks start forming, slowlyadd remaining sugar. Beat on high until whites almost hold stiffpeaks.
Stir about 1/4 of the whites into mixture,fold in remaining whites. Pour batter into pan and spread evenly.Bake until cake springs back when lightly touched 10 to 12 minutes. Remove cake from oven and cool 5 min.
While cake is cooling prepare mascarponefilling. Beat whipping cream and liqueur or syrup at high speeduntil soft peaks are formed. Slowly beat in sugar until stiff.Add mascarpone and beat slowly just until smooth. (Do not overbeat.)
Gently unroll cake and spread with filling.Re-roll cake gently around filling. Trim off end. (Sometimesthe cake roll will develop cracks.) Cover and refrigerate atleast one hour.
To serve, cut into thin slices and drizzleeach serving with some of the warmed ice cream topping. Sprinklewith chopped nuts.
Makes 10 servings.
Recipe and photograph provided courtesyof the American Dairy Association.
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