RECIPE: MY CHOCOLATE ROULAGE (ROULADE) FROM FOOD NETWORK STAR

For my niece Sarah, who loves this roulage and asks me to make it for her for every holiday.

Back many years ago, there was a Birmingham restaurant called Cobb Lane located on a quaint cobblestone alley. Owned and operated by a woman named Virginia Cobb and featuring Southern specialties like Chicken Supreme, Chicken Divan, She-Crab soup, and homemade yeast rolls,  many of us celebrated our special occasions there. Birthdays, anniversaries, baby showers and most often, bridal showers and bridesmaids luncheons were held there and always ended with Mrs. Cobb's famous Chocolate Roulage. My own bridesmaids' luncheon was there, and of course, we had Roulage for dessert.

I have made this recipe for years so when I was tossed a curveball on Food Network Star and found no ice cream freezer on set that day, I made the roulage instead of the chocolate cake and ice cream I originally intended to make for the judges. Happily, it won rave reviews and with a little help from my teammate Justin Warner, I got it onto the plates in the nick of time. Be sure to chill it properly before slicing so it holds together.

Make this roulage for Christmas Eve and it will become one of your family traditions. PS-I normally omit the bourbon when I make this recipe for the family.

CHOCOLATE ROULAGE

Prep Time: 30 minutes

Cook Time: 12 minutes plus 30 minutes cool time and chill 2 hours before serving

INGREDIENTS

Softened unsalted butter, for greasing baking sheet and parchment paper

5 egg yolks

1 cup granulated sugar

3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon pure vanilla extract

1 tablespoon espresso or strong, black coffee

5 egg whites

1 cup cocoa powder

2 cups heavy cream

 2 teaspoons Confectioners’ sugar

1/2 cup bourbon (optional)

seeds from 1/2 vanilla bean

1 teaspoon vanilla

DIRECTIONS:

Preheat oven to 325 degrees Farenheit. Trim a sheet of parchment paper to fit a half-sheet pan or baking sheet. Make sure there is at least 1" excess all the way around after you fit it to the pan.

FOR THE CAKE: Butter the baking sheet, including the sides and corners. Line with the parchment paper and smooth it with your hands. Pull the paper up and flip it so both sides are now buttered.  

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes.

While the eggs are beating, put the chopped chocolate in a heatproof glass bowl and melt it over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary.

Incorporate the egg mixture into the slightly warm chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and using a whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture by carefully folding the whites into the chocolate, taking care not to deflate the whites. Fold the remaining whites into the chocolate but make sure not to have any white streaks in the batter nor deflate the whites.

Spread the batter into the prepared pan bake at 325° for 10 to 12 minutes. Remove from the oven and spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes. Change out the towels if they dry out.

FOR THE FILLING: While the cake is cooling, whip the cream in a clean bowl using the whip attachment. Whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. (Bourbon and vanilla bean is optional)

TO ASSEMBLE: Use the parchment paper to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup of cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving 1 inch on each side. Rolling lengthwise, use the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and very lightly dust the whole cake with the remaining cocoa powder. Chill at least 2 hours before serving. You might even put the cake in the freezer for an hour before serving so it is easy to slice.

To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries.

Yield: 1 roulage, about 8 slices

VALENTINE'S DAY HOW-TO: EASY CHOCOLATE RECIPES and SWEET DIY CARDS

Want to do something sweet for your Valentine? I've got a few suggestions and they just could not be easier.

MAKE AN IMPRESSIVE (BUT OH SO EASY) DESSERT: STRAWBERRY NAPOLEONS

If he's taking you out for Valentine's Day, skip the dessert and have it at home with a lovely bottle of bubbly. There is something so special about a homemade dessert- especially when the dessert looks like it took hours to make. Use boxed puff pastry you find in the frozen food section of the store along with some fresh whipped cream and some berries infused in your favorite liqueur. Viola! You've got a pastry shop worthy treat that you can even shape into a heart if your heart desires.  Get the recipe...

NOTHING SAYS LOVE LIKE HOMEMADE CHOCOLATE TRUFFLES

Homemade treats are always a welcome gift-and chocolate always tops the list. These homemade chocolate truffles are better than most you find at the store and very easy to make. You can customize these chocolate truffles in your Valentine's favorite flavors and pack them in a tin or box lined with pretty cupcake or parchment paper.  Get the recipe....

BAKE HER (or HIM) A MINI CHOCOLATE SOUFFLÉ

Soufflés are impressive- mainly because people think they are so difficult. Shhhh- they're not. But your technique and timing are both important. You can make this recipe up to 30 minutes before you pop them into the oven. I love chocolate Soufflés paired with a liqueur-infused cream Angalise (yes, you can cheat and use melted vanilla ice cream instead of making your own Anglaise) Get the recipe....

MAKE YOUR SWEETHEART A VALENTINE'S DAY BREAKFAST (MAYBE SERVED ON A TRAY IN BED WITH A FAVORITE BOOK OR MOVIE?)

This year, Valentine's Day (February 14th)  falls on Saturday. The perfect way to start the day is to make your Valentine breakfast. 

START WITH COFFEE...

Start with milk you froth in the microwave or with a whisk and create a symbol of love right in her coffee cup....  a coffee 'card" if you will. Even if you are not an artist like the baristas at your favorite coffee shop or you don't have a cappuccino machine or milk frother at home (I don't have one) you can still whip up this sweet treat with a Mason jar or a whisk. If your Valentine doesn't drink coffee, our friend Robin suggested to use the heart template to sprinkle sugar and cinnamon on bread for cinnamon toast. Get the how-to...

MAKE A PUFFY SKILLET PANCAKE

A big, puffed up skillet pancake- also called a Dutch Baby- is always a hit when you bring it to the table. When you go the extra step to decorate it with a powdered sugar heart or chocolate shavings, it is even more impressive!

For the heart decoration, simply cut a heart from some brown craft paper or tin foil. Place it over the pancake and dust over it with powdered sugar or cocoa from a mesh strainer. You've got an instant Valentine! Get the recipe...

FOR THE KIDS: STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Who are we kidding here? I'd love it if someone made me this decadent stuffed French Toast for Valentine's Day- or any other day, for that matter.

Stuffed with fresh strawberries, marscapone cheese, and Nutella, the chocolate hazelnut spreaed... do you need to know anything else? Get the recipe...

AND WHAT TO DO WHEN YOU FORGOT THE CARD...

Make a DIY Valentine. You don't have to be super creative or have perfect penmanship like all the folks on Pinterest.I think it is perfectly okay just to write out your sentiments out like I did with this little flip book. Get the how-to...

Wishing you a sweet Valentine's Day!

RECIPE: PUFF PASTRY STRAWBERRY NAPOLEONS

Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings...

Be creative and use your own favorite flavors or whatever fruit that is in season. Find the puff pastry in a box (Pepperidge Farm is good and readily available at most stores) in the same section where you find frozen pie crust and frozen rolls.

Simply cut puff pastry sheets you find m the freezer section of the store into the size or shape you like, bake, slice, and fill with your favorite fruit and flavored whipped cream.

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 tablespoon granulated sugar

2 tablespoons Grand Marnier (optional)

1 cup whipping cream

1 cup Marscapone cheese

1 tablespoon vanilla

3 tablespoons + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

all-purpose flour (for rolling pastry)

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with a little flour so it won't stick. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

There are a million variations on this recipe. Add a drizzle of melted chocolate for an extra special finish.

Cook fresh fruits like peaches, apples, pears, or plums until they are slightly softened. Add some sugar and heat until dissolved. Add brandy or other liqueur (off the heat so it won't flame) to create a sauce. Allow to cool before spooning onto the puff pastry. Or use frozen fruit with a little sugar and the brandy to accomplish the same thing.