Biscuit Roulé au Chocolat

Biscuit Roulé au Chocolat Recipe from France

Region / culture: France | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

The Biscuit Roulé au Chocolat, or Chocolate Swiss Roll, is a classic dessert that combines the rich flavors of dark chocolate with the light, airy texture of a sponge cake, all rolled up with a luscious whipped cream filling. This dessert is perfect for those who appreciate the delicate balance of flavors and textures in their sweets. It's a showstopper at any gathering and is surprisingly straightforward to make, despite its sophisticated appearance.

History

The concept of the Swiss roll is believed to have originated in Central Europe in the 19th century, but it quickly spread across the continent and became a beloved treat in many countries, each adding its own local twist. The addition of chocolate to the recipe, transforming it into the Biscuit Roulé au Chocolat, is a testament to the versatility and universal appeal of chocolate in desserts. Over time, this chocolate version has become a favorite in patisseries and households alike, cherished for its rich flavor and elegant presentation.

Ingredients

butter, for greasing the baking sheet and paper
5 egg yolks
1 cup fine granulated sugar
6 oz (170 g) of dark sweet chocolate
3 tbsp cold coffee
5 stiffly beaten egg whites
cocoa, for dusting
2 cups heavy cream, whipped and sweetened and flavored to taste

How to prepare

Butter a large baking sheet, line it with wax paper and butter the paper.
Beat 5 egg yolks until they are light and fluffy.
Gradually add 1 cup of fine granulated sugar and beat until the mixture becomes very thick and pale in color.
Melt 6 oz (170 g) of dark sweet chocolate over low heat, then add 3 tbsp of cold coffee.
Allow the mixture to cool.
Finally, fold in 5 stiffly beaten egg whites.
Spread the batter evenly over the prepared sheet and bake in a preheated oven at 350°F (177°C) for 15 minutes or until the cake is fully cooked.
Be careful not to over bake.
Cover the cake with a damp towel and let it cool for 30 minutes.
Loosen the cake from the baking sheet and generously dust the surface with cocoa.
Turn the cake over onto a sheet of wax paper and gently remove the paper from the bottom.
Spread 2 cups of heavy cream, whipped and sweetened and flavored to taste, over the cake and roll it lengthwise into a long slim roll.
To roll this delicate cake, lift up 2 corners of the wax paper and flip over about 2 inches of the cake onto itself.
Continue rolling by lifting the wax paper.
The last flip should place the cake onto a long wooden board or platter.
Dust the top with a little more cocoa.

Variations

Consider adding a layer of raspberry jam or fresh raspberries inside the roll for a fruity twist. Alternatively, flavor the whipped cream with orange zest or replace the dark chocolate with milk chocolate for a sweeter, lighter version.

Cooking Tips & Tricks

To ensure your Biscuit Roulé au Chocolat turns out perfectly, consider these tips:

- Ensure all ingredients, especially eggs, are at room temperature to achieve maximum volume when beaten.

- When folding in the egg whites, use a gentle hand to keep the mixture light and airy.

- Use high-quality dark chocolate for the best flavor.

- A damp towel helps the cake to cool without drying out, making it easier to roll without cracking.

Serving Suggestions

Serve the Biscuit Roulé au Chocolat chilled, with a dusting of cocoa powder or powdered sugar on top for an extra touch of elegance. It pairs wonderfully with a cup of strong coffee or a glass of your favorite dessert wine.

Cooking Techniques

The key technique in this recipe is the folding of beaten egg whites into the chocolate mixture, which requires a gentle touch to maintain the airiness of the batter. Properly rolling the cake while it's still slightly warm and pliable is also crucial for a successful Biscuit Roulé au Chocolat.

Ingredient Substitutions

For a lighter version, substitute half of the heavy cream with Greek yogurt. If you're out of cold coffee, espresso or even coffee liqueur can add a similar depth of flavor to the chocolate.

Make Ahead Tips

The sponge cake can be baked a day in advance and kept wrapped in the damp towel in the refrigerator. Fill and roll the cake on the day of serving to ensure it stays fresh and moist.

Presentation Ideas

For an impressive presentation, garnish the Biscuit Roulé au Chocolat with fresh berries, mint leaves, and a drizzle of melted chocolate. Serve each slice on a plate with a dollop of whipped cream on the side.

Pairing Recommendations

This dessert pairs beautifully with a full-bodied red wine, such as a Merlot or a Shiraz, which complements the richness of the chocolate. For a non-alcoholic option, a dark roast coffee or an espresso makes an excellent choice.

Storage and Reheating Instructions

The Biscuit Roulé au Chocolat should be stored in the refrigerator, covered, and can be enjoyed for up to 3 days. It is best served chilled and does not require reheating.

Nutrition Information

Calories per serving

A serving of Biscuit Roulé au Chocolat contains approximately 350 calories. The calories are a combination of the dessert's carbohydrates, fats, and proteins, making it a rich and indulgent treat.

Carbohydrates

A single serving of Biscuit Roulé au Chocolat contains approximately 45 grams of carbohydrates. The majority of these carbs come from the fine granulated sugar and the dark sweet chocolate, providing the energy needed for your body's daily functions.

Fats

This dessert is rich in fats, with a single serving containing about 18 grams of fat. The fats primarily come from the heavy cream and the dark chocolate, contributing to the dessert's creamy texture and rich flavor.

Proteins

Each serving of Biscuit Roulé au Chocolat provides around 5 grams of protein, mainly from the eggs and heavy cream. Protein is essential for building and repairing tissues in your body.

Vitamins and minerals

The dessert provides a range of vitamins and minerals, including calcium from the heavy cream, antioxidants from the dark chocolate, and various B vitamins from the eggs. These nutrients support bone health, protect against oxidative stress, and aid in energy production, respectively.

Alergens

Common allergens in this recipe include dairy (from the butter and heavy cream), eggs, and gluten (depending on the cocoa used). Those with allergies or sensitivities to these ingredients should exercise caution.

Summary

Overall, Biscuit Roulé au Chocolat is a decadent dessert that is rich in carbohydrates, fats, and calories, with moderate amounts of protein and essential nutrients. It's a treat best enjoyed in moderation, as part of a balanced diet.

Summary

The Biscuit Roulé au Chocolat is a timeless dessert that marries the richness of chocolate with the lightness of sponge cake, all rolled into a beautiful and delicious treat. With its elegant presentation and rich flavor, it's sure to impress at any occasion. By following the tips and variations provided, you can customize this recipe to suit your taste and make it a cherished addition to your dessert repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe. It was given to me by an old friend of mine, who had learned it from her grandmother. The recipe for Biscuit Roulé au Chocolat, or Chocolate Swiss Roll, as we called it, was a well-kept family secret. I was honored that my friend had decided to share it with me, and I couldn't wait to try it out for myself.

I had always been a lover of chocolate, and the thought of a light and fluffy sponge cake filled with rich chocolate cream was enough to make my mouth water. The recipe seemed simple enough, but I knew that mastering the technique would take practice and patience.

I set to work in my kitchen, gathering the ingredients and carefully measuring them out. The smell of cocoa powder filled the air as I sifted it with flour and baking powder, creating a smooth and velvety batter. I whipped the egg whites into stiff peaks, folding them gently into the chocolate mixture to create a light and airy sponge.

As the cake baked in the oven, I prepared the filling - a decadent chocolate ganache made with cream and dark chocolate. The rich aroma of melted chocolate filled the kitchen, making my stomach growl with anticipation.

When the cake was finally ready, I carefully turned it out onto a clean tea towel dusted with powdered sugar. I spread the chocolate ganache evenly over the surface of the cake, leaving a border around the edges to prevent it from oozing out when rolled.

With trembling hands, I began to roll the cake, using the tea towel to guide and support it as I went. The sponge was delicate and fragile, but with each turn, it held together perfectly, forming a beautiful spiral of chocolatey goodness.

I placed the rolled cake on a serving platter and dusted it with powdered sugar, marveling at the elegant simplicity of the finished product. It looked almost too good to eat, but I couldn't resist taking a small slice to taste.

The first bite was a revelation. The sponge was light and fluffy, with a subtle hint of chocolate that melted on my tongue. The creamy ganache added a rich and decadent sweetness that perfectly complemented the delicate texture of the cake.

I knew then that this recipe would become a staple in my repertoire, a go-to dessert for special occasions and family gatherings. The Biscuit Roulé au Chocolat had captured my heart with its simple beauty and delicious flavor, and I was grateful to have learned the secret of its creation.

As I shared the recipe with friends and family, passing on the tradition of Biscuit Roulé au Chocolat to the next generation, I realized that cooking was more than just following instructions - it was a way to connect with the past, to honor the memories of those who had come before me.

And so, with each slice of Chocolate Swiss Roll that I served, I paid tribute to the old friend who had shared the recipe with me, and to her grandmother, who had lovingly passed it down through the generations. The sense of wonder I had felt when I first saw the recipe had only grown stronger with each bite, reminding me of the power of food to bring people together and create lasting memories.