Chocolate Praline Roulade
- Chocolate melting wafers or chocolate almond bark
- 1 cup chopped pecans
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons water
- 2 teaspoons light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 9 eggs, separated and at room temperature
- 1 cup Imperial Sugar Extra Fine Granulated Sugar, divided
- 8 tablespoons sifted natural cocoa powder, divided
- 1 teaspoon vanilla
- 1/2 teaspoon espresso powder
- 1/4 teaspoon kosher salt
- 12 ounces cream cheese, room temperature
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- Pinch kosher salt
- 2 tablespoons cream or milk
- 1 teaspoon vanilla
- 8 ounces bittersweet chocolate
- 2 tablespoons unsalted butter, room temperature
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- Start by making the decorations. Melt chocolate melting wafers in microwave in 30-second intervals at 50% power. Stir between each interval until melted. Transfer to piping bag, and snip tip. Pipe designs onto waxed paper. Refrigerate until ready to serve. (Tip: use a template under wax paper for fancy designs.)
- Next, make pralines. In a dry skillet, toast pecans until fragrant. Remove from heat.
- Combine sugar, water, and corn syrup in a non-stick pan. Over medium heat, stir mixture with a wooden spoon constantly until it comes to a boil. Reduce heat to medium and let cook undisturbed until it reaches 236°F (about 15 minutes). Remove from heat, add pecans, and let mixture cool undisturbed and uncovered. At 212°F stir mixture for a few seconds and pour onto a parchment-lined baking sheet and let cool. Once cool, chop into small pieces.
- To make cake, place oven rack on bottom 1/3 of oven. Preheat to 350°F. Butter an 18x13-inch rimmed cookie sheet or jelly roll pan. Line with parchment, smoothing and using butter to adhere. Butter top of parchment. Stir together a few spoonfuls of flour and cocoa powder. Dust sheet pan, getting sides as well, and tap out excess.
- Melt chopped chocolate over low heat. Set aside to cool.
- Whisk egg yolks for 2-3 minutes using a whisk attachment. Add 1/2 of sugar and beat until thick and light yellow. In a small bowl, stir together vanilla and espresso powder. With mixer on low, add in vanilla mixture and then the chocolate. Scrape bottom and sides of bowl.
- Fold in 6 tablespoons of sifted cocoa and salt until combined. Set aside.
- In another bowl, whisk egg whites until frothy. With mixer on low, gradually add remaining 1/2 cup sugar. Scrape bottom and sides of bowl. Whip at medium-high speed until soft peaks form.
- Gently fold 1/3 of whipped egg whites into chocolate mixture. Then, add remaining whites, folding gently until no white streaks remain. Pour batter into prepared pan and smooth evenly.
- Bake for 18 minutes or until cake slightly shrinks away from edges and/or bounces back when lightly pressed with a finger. Remove from oven and run a knife along edge of pan. Dust hot cake with remaining cocoa powder.
- Place a clean dish towel on top - covering entire cake. The towel should be even with cake on one short side; overhang is ok on others.
- Place a large cutting board on top of towel and use oven mitts to flip cake onto board with towel underneath. While still hot, roll cake, including towel, starting with short end with no towel overhang. Let rest, seam-side down for 30 minutes.
- After 30 minutes, gently unroll cake and let cool completely. (The cake will look wrinkled and ends should curl upward.)
- To make filling, beat cream cheese on slow speed until smooth. Mix in powdered sugar and salt. Add cream and vanilla, beating on low until combined. Beat 2 minutes more. Do not beat on high as it can make the filling runny.
- Face cake vertically, with one short side closest to you. Use an offset spatula to spread filling onto cooled cake. Leave a 1/2-inch border on three sides and a 1-inch border on far short side. Sprinkle chopped praline on, leaving some for top.
- Roll cake from short side nearest you, but without towel this time. Place cake, seam-side down on a cooling rack placed over a rimmed baking sheet. Refrigerate.
- To make ganache, place chocolate and butter in a medium bowl. Bring cream and corn syrup to a bare simmer. Pour hot cream over chocolate and butter and let sit for 5 minutes. Gently stir until it is a glossy, smooth chocolate. Pour over cake, letting excess drip onto rimmed sheet. Refrigerate at least 3 hours and up to 2 days.
- Before serving, cut off ends of cake to expose swirl. Use a thin spatula or knife to loosen cake from cooling rack. Use a cake lifter or large spatula to transfer to serving dish. Peel decorative chocolate from waxed paper and place on cake. Sprinkle on any reserved chopped pralines. Serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.