Description
Indulgent chocolate custard roll showcases classic French pastry technique with silky chocolate cream nestled in delicate pastry. Chocolate lovers will savor each elegant slice of this luxurious dessert crafted to delight sophisticated palates.
Ingredients
Scale
- 10 egg yolks
- 240 grams (about 10) egg whites
- 1 ½ cups (340 grams) unsalted butter, room temperature
- 300 grams granulated sugar
- ¾ cups (150 grams) granulated sugar
- 120 grams all-purpose flour
- 40 grams cocoa powder
- ⅓ cup (55 grams) chopped dark chocolate or dark chocolate chips
- ¾ cups (180 milliliters) whole milk
- ¼ cup (60 milliliters) heavy whipping cream
- 1 tbsp vanilla extract
Instructions
- Prepare Workspace: Meticulously organize and sanitize all equipment for crafting the custard buttercream.
- Create Custard Base: Whisk egg yolks and sugar in a saucepan until silky, then blend with whole milk over medium heat, stirring constantly until the mixture thickens and coats a spoon.
- Cool and Stabilize: Allow custard to reach room temperature completely, preventing potential separation or curdling.
- Butter Preparation: Whip butter until transformed into a pale, voluminous cream, ensuring even incorporation by scraping the bowl periodically.
- Combine Custard and Butter: Gently fold cooled custard into whipped butter in two careful additions, maintaining the mixture’s delicate structure.
- Cake Batter Creation: Whip egg whites to a glossy meringue, gradually adding sugar, then delicately fold sifted flour and cocoa powder to preserve the mixture’s airiness.
- Baking Process: Spread batter evenly on a parchment-lined baking sheet, baking until a toothpick comes out clean, then cool completely.
- Rolling Technique: Spread custard buttercream evenly across the cake, leaving a small border, then roll tightly into a cylinder with the seam facing downward.
- Final Decoration: Chill the rolled cake, apply a smooth layer of reserved cream, trim edges, and drizzle with chocolate ganache.
- Presentation: Pipe decorative buttercream flowers, optionally embellish with chocolate pearls, and refrigerate until serving.
Notes
- Precise Temperature Control: Monitor custard mixture carefully to prevent curdling, using medium heat and constant stirring for smooth, silky texture.
- Meringue Mastery: Whip egg whites gradually with sugar to create stable, glossy base that ensures light, airy chocolate cake texture.
- Gentle Folding Technique: Incorporate dry ingredients into meringue with delicate, minimal movements to preserve mixture’s airiness and prevent deflation.
- Knife Warming Trick: Heat blade before slicing to achieve clean, professional-looking cake portions without disturbing delicate buttercream layers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 590
- Sugar: 53 g
- Sodium: 120 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 220 mg