CHOCOLATE ROULADE… for valentine's day

     Had some good friends over for dinner.  Since Valentine's Day is fast approaching, I thought I'd make a dessert worthy of Valentine's Day... chocolate and raspberries.  The flourless chocolate sponge cake is so light, you feel like you can have seconds ;-P

                                  
                 Chocolate Roulade with Raspberries
                                             a recipe by Syrie Wongkaew

Chocolate Sponge
• 1/4 cup granulated sugar, plus 2 tablespoons granulated sugar
• 6 large eggs, room temperature
• 1/2 teaspoon pure vanilla extract
• 4 ounces bittersweet chocolate, chopped into small pieces
• additional 2 tablespoons granulated sugar for sprinkling on the baked sponge
Cream Filling
• 1 cup heavy (whipping) cream
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon confectioners' sugar
• 1 tablespoon Grand Marnier
Garnish
• Fresh Raspberries
• Melted chocolate
• Confectioners' sugar or cocoa powder for dusting
1.  Preheat oven to 350˚F.  Place oven rack in the middle of the oven.
2.  Spray a 12-inch-by-17-inch jelly roll pan with cooking spray and line with parchment paper.  Butter the paper and dust lightly with flour.
3.  Separate the eggs, placing the whites in one bowl and the yolks in another.  Set aside.
4.  Melt the chocolate in a metal bowl over simmering water (make sure the bowl does not come in contact with the hot water).  Heat until just-melted, stirring with a spoon, and dip the tips of 6 raspberries in the chocolate and save for garnish.  Set the melted chocolate aside to cool slightly.
5.  In the bowl of an electric mixer, or using a hand-held mixer, beat the egg yolks and 1/4 cup of the sugar.  Beat until the mixture is light and fluffy.  The batter is ready if the beaters are lifted and the batter falls back into the bowl in a slow ribbon.  Add the vanilla extract and the melted chocolate and beat just until combined.  Set aside.
6.  In a clean mixing bowl and using clean beaters, beat the egg whites until foamy and soft peaks form.  Add 2 tablespoons of sugar and beat until firm peaks form.
7.  Using a rubber spatula, gently fold a small amount of the egg whites into the egg yolk mixture to lighten the batter.  Fold in the remaining egg whites just until  incorporated.  Do not over-mix or the batter will deflate.
8.  Spread the batter evenly in the prepared pan and bake until the sponge is springy, about 15 to 17 minutes.  Remove from oven.
9.  Cool the cake in the pan for 5 minutes.  To unmold, sprinkle the top of the cake evenly with the remaining 2 tablespoons sugar.  Take a sharp knife and run it around the edge of the cake to loosen.  Place a large cookie sheet or the flat side of another jelly roll pan lined with a fresh sheet of parchment paper, on top of the sponge cake and flip the cake over to release.  Remove the parchment paper off the baked cake.
10.  Starting from a short side, roll up the sponge into a log; cover with a slightly damp towel and set aside to cool completely.  (The cake may crack slightly while rolling.)
11.  In a clean bowl with clean beaters, whip the heavy cream, vanilla extract, confectioners' sugar, and Grand Marnier until the cream holds peaks.
12.  Unroll the cake, spread with the whipped cream, leaving a 1/2-inch border.  Gently reroll the cake.  Dip the reserved 6 raspberries in some more melted chocolate and adhere to the top of the roll.  Cover with plastic wrap and refrigerate cake.  Before serving, dust with confectioners' sugar or cocoa powder.  Plate slices with additional whipped cream and fresh raspberries on the side.

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