No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (103g) Recipe makes 8 servings The following items or measurements are not included below: raspberry brandy 10 ounces mascarpone cheese
Calories 265
Calories from Fat 140		(52%)
Amount Per Serving		%DV
	Total Fat 15.6g	24%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 61mg		2%
Potassium 328mg		9%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 4.5g	18%
	Sugars 18.4g
Protein 9.0g		17%
detailed view... how is this calculated?

Chocolate Roulade With Mascarpone Filling

Recipe #331381 | 1 hour | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Oct 18, 2008

We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent!

SERVES 8 (change servings and units)

Ingredients

CHOCOLATE CAKE

6 eggs, separated
1/2 cup baker's superfine sugar or baker's caster sugar
1/4 cup dutch process cocoa, plus extra
dutch process cocoa, for dusting
2 tablespoons potato flour (potato starch)
4 1/2 ounces dark chocolate, melted

CREAM FILLING

1/4 cup raspberry preserves
1 1/2 tablespoons raspberry brandy (Framboise)
10 ounces mascarpone cheese
2 ounces pistachios, lightly roasted, coarsely chopped

GARNISH

raspberries (optional) or fresh edible flowers (optional)
mint sprig (optional)

Directions

1
CAKE:.
2
Preheat oven to 350º F/180ºC.
3
Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
4
Using an electric mixer, whisk yolks and sugar until thick and pale.
5
Sift cocoa and starch over then fold in gently.
6
Add chocolate and 2 tablespoons water and stir gently to combine.
7
Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
8
Spoon mixture into prepared pan and smooth top.
9
Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
10
Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
11
Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
12
Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
13
Let cool completely before filling.
14
MASCARPONE FILLING:.
15
Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
16
Combine with mascarpone in a bowl and whisk until thick.
17
Stir in pistachios.
18
Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
19
Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
20
Cake will keep, refrigerated, for up to 3 days.
21
Serve topped with raspberries, edible flowers or mint sprigs.
22
*The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
23
**Tips:
24
Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
25
To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
26
Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
27
For the best flavor, use a dark chocolate with at least 60 % cocoa solids.