Chocolate Roulade

This is a deliciously rich piece of heaven.  It is perfect for special occasions.

Chocolate Roulade

Roll

8 oz bittersweet chocolate (I used Enjoy Life chips)

8 large eggs, separated

1 1/4 cup sugar

1/4 tsp salt

Rich Chocolate Frosting

250 grams bittersweet chocolate (Enjoy Life chips)

1/2 cup almond milk

1/2 tsp vanilla extract

1 cup confectioners' sugar

Preheat oven to 350 degrees.  Butter 10 x 15 inch jelly roll pan.  Line with parchment paper.

To prepare the roll, melt the chocolate in a double boiler over barely simmering water.  Let cool.

Beat the egg yolk and sugar in a large bowl until pale and thick.  Gradually beat in the chocolate.  Beat the egg whites and salt in a large bowl until stiff peaks form.  Fold them into the chocolate mixture.  Spoon the batter into the prepared pan.

Bake for about 20 minutes, or until springy to the touch.  Cool the cake in the pan for 5 minutes.

Prepare the frosting, melt the chocolate, cream, and vanilla together in a double boiler over barely simmering water.  (I used microwave 30 seconds at a time until melted.) Sift in the confectioners' sugar and stir until combined.  Refrigerate for 30 minutes or until cooled and thickened.

Roll up the cake by laying out a large kitchen towel or cloth on a flat surface.  Sprinkle with 2 to 3 tbls confectioners' sugar.  Carefully remove parchment paper and use a knife to clean up edges. Use the cloth as a guide to roll the cake on the long side.  Stand seam side down until cooled.  Unroll the cake and spread the frosting leaving a 1 inch border and roll the cake.  Sprinkle the top with confectioners' sugar.