Bittersweet Chocolate Roulade or Yule Log

americastestkitchen.com

bonjourbeluga

subheading: Dark Chocolate Ganache:

¾cup heavy cream

2tablespoons unsalted butter

6ounces semisweet chocolate, or bittersweet chocolate (high-quality), chopped

1tablespoon Cognac

subheading: Espresso-Mascarpone Cream:

½cup heavy cream

2teaspoons espresso powder

6tablespoons confectioners' sugar, (1 ½ ounces)

16ounces mascarpone cheese, (about 2 cups)

subheading: Roulade:

¼cup unbleached all-purpose flour, (about 1 ¼ ounces), plus more for dusting baking sheet

6ounces bittersweet chocolate, or semisweet chocolate, chopped fine

2tablespoons cold unsalted butter, cut into two pieces

2tablespoons cold water

¼cup cocoa, (¾ ounce), Dutch-processed, sifted, plus more for unmolding and garnish

⅛teaspoon table salt

6 large eggs, separated, room temperature

⅓cup granulated sugar, (2 ⅓ ounces)

1teaspoon vanilla extract

⅛teaspoon cream of tartar

InstructionsSERVES 8 TO 10

* NOTE FROM THE TEST KITCHEN We suggest that you make the filling and ganache first, then make the cake while the ganache is setting up. Or, if you prefer, the cake can be baked, filled, and rolled--but not iced--then wrapped in plastic and refrigerated for up to 24 hours. The roulade is best served at room temperature. To finish the yule, add meringue mushrooms if you like, (see related recipe). note: NOTE FROM THE TEST KITCHEN We suggest that you make the filling and ganache first, then make the cake while the ganache is setting up. Or, if you prefer, the cake can be baked, filled, and rolled--but not iced--then wrapped in plastic and refrigerated for up to 24 hours. The roulade is best served at room temperature. To finish the yule, add meringue mushrooms if you like, (see related recipe).

Directions at americastestkitchen.com

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