Wednesday, February 1, 2012

Chocolate Roulade with Peppermint Cream Cheese Icing

We made this for the holidays, but it's a treat you can enjoy anytime!

Chocolate Roulade with Peppermint Cream Cheese Icing
Recipe adapted from The Chocolate and Coffee Bible
Photos by Bake Yourself Happy

Chocolate Roulade

1/2 cup caster sugar* (superfine)
5 eggs, separated
1/2 cup cocoa powder

Peppermint Cream Cheese Icing
1 package (8oz) cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, softened
2 teaspoons peppermint extract

  1. PREHEAT oven to 350F.  Place a piece of parchment paper in a 13x9 jelly roll pan.  Lightly grease the parchment paper.
  2. Lay a large sheet of parchment paper on the work surface and dust two tablespoons of caster sugar.
  3. PLACE the egg yolks in a heatproof bowl.  Add remaining caster sugar and mix until the mixture is thick enough to leave a trail.
  4. ADD cocoa to egg mixture and carefully fold in until well combined.
  5. WHISK the egg whites in a clean bowl until they form peaks.  This might take awhile, especially if done by hand!
  6. FOLD one tablespoon of the egg whites into the cocoa mixture to lighten it, then carefully fold in the rest.
  7. POUR the mixture into the jelly roll pan, taking it right to the corners.  Smooth so the mixture is evenly distributed.
  8. BAKE for 20-25 minutes, until well risen and springy.  A toothpick should come out clean when inserted into the middle.
  9. REMOVE from the jelly roll pan but keep the parchment paper on.  Allow to cool for 10-15 minutes, then roll up the roulade.
  10. COOL the roulade for at least one hour, and up to overnight.  
  11. BEAT cream cheese, powdered sugar and butter together until smooth.
  12. ADD peppermint extract a little at a time - its a strong flavor and two teaspoons might be too much according to your tastes!  We started with one teaspoon and gradually worked our way up, 1/4 teaspoon at a time.
  13. CAREFULLY unroll the roulade and spread icing.  Re-roll the roulade and place it in the refrigerator for at least one hour, then ENJOY!

*If you don't have caster sugar (or don't want to buy it), you can put regular sugar in a food processor.  Pulse for a few seconds until the sugar becomes very fine.  You'll want to wait a bit before you open the food processor - the caster sugar will be floating around and can make a mini sugar cloud!

We're working hard on whipping up some peaks!

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