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Chocolate Cream Roulade

January 1, 2014

Happy New Year “2014”!


Chocolate Cream Roulade


For the Cake:


  • 6 Lg. Eggs Separated
  • 10 T. Sugar
  • 6 T. Cocoa
  • 2 t. Pure Vanilla Extract
  • 1 t. Ground Cinnamon
  • 1 t. Ground Star Anise


  1. Preheat oven to 350 degrees; line a jelly roll pan with butter, parchment paper and butter again; set pan aside
  2. Beat the egg yolks thoroughly and gradually add the sugar; continue to beat until mixture is very thick and creamy
  3. Add the cocoa, vanilla, almond extract, cinnamon and anise; beat thoroughly
  4. Beat the egg whites in a separate bowl until they form stiff peaks; fold into the cocoa mixture
  5. Pour the batter in prepared pan and bake for 25 minutes (sides will begin to pull away from sides)
  6. Remove from oven and invert the cake on a damp kitchen towel and peel off the parchment paper from the bottom
  7. Roll the cake up in the towel and cool until room temperature

See below for filling and topping

For the Filling and Topping:


  • 2 C. Heavy Cream
  • 1/2 C. Sugar
  • 6 T. Cocoa
  • 1 t. Pure Vanilla Extract
  • Chopped Pistachio Nuts (for garnish)


  1. While cake is baking put all ingredients for the filling into a large bowl and refrigerate until ready to fill the cake
  2. When cake is cool and ready to fill; beat the mixture in the bowl until throughly whipped
  3. Unroll the cake and fill with the cream mixture; reroll the cake and transfer to a serving plate; frost the cake with the remaining cream mixture and garnish *
  4. Chill until ready to serve






(Serves 8)

Recipe from Louis Pierre (1970’s); probably from Gourmet or Bon Appetit Magazine

Meringue Mushrooms from Lori’s Madeleines

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