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, corn syrup, and water in a pan and bring to a simmer. Continue cooking over medium-low heat without stirring. Swirl pan and use a wet pastry brush to brush down sides of pan to prevent crystallization. Once mixture reaches a golden amber color (about 15 minutes), stir in toasted pecans. Pour onto parchment-lined pan and let cool. Once cool, chop into small pieces.
- To make the 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 the mixer on low, gradually add remaining 1/2 cup sugar. Scrape bottom and sides of bowl. Whip at medium-high speed until peaks form.
- 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 done. Remove from oven and run a knife along the edge of the pan. Dust hot cake with remaining cocoa powder.
- Place a clean dishtowel on top - covering the entire cake. The towel should be even with the cake on one short side; overhang is ok on the others.
- Place a large cutting board on top of the towel and use oven mitts to flip cake onto the board with the towel underneath. While still hot, roll the cake including the towel, starting with the 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 the filling, beat cream cheese until smooth and fluffy. Mix in powdered sugar and salt. Add cream and vanilla, beating on low until combined, then increasing speed to medium. Beat 2 minutes more.
- Face cake vertically, with one short side closest to you. Use an offset spatula to spread filling onto the cooled cake. Leave a 1/2-inch border on three sides and a 1-inch border on the far short side. Sprinkle chopped praline on, leaving some for the top.
- Roll cake from the short side nearest you, but without the 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 the rimmed sheet. Refrigerate at least 3 hours and up to 2 days.
- Before serving, cut off the ends of the cake to expose the swirl. Use a thin spatula or knife to loosen the cake from the 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 praline. Serve.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.