Chocolate Raspberry Roulade

INGREDIENTS

INSTRUCTIONS

FOR CHOCOLATE-COVERED MERING
FOR COCOA CAKE ROLL
Have ready meringue and cake roll. In a small bowl stir together
yogurt, vanilla, and 1 tablespoon sugar.
In a large bowl with a whisk or an electric mixer beat cream and 2
teaspoons sugar until cream just holds stiff peaks. Crumble meringue
into 1/2-inch pieces and gently fold into whipped cream. Reserve 1/2
cup raspberries and add remaining berries and yogurt mixture to
whipped cream mixture. Gently fold mixture until just combined.
Unroll cake roll on kitchen towel and brush inside with Chambord.
Gently spoon whipped cream mixture lengthwise along center of cake
and roll cake around filling so that long edges just come together.
Place roulade, seam side down, on a platter and chill 1 hour to
facilitate slicing.
Just before serving, sprinkle roulade with remaining 2 teaspoons
sugar. Cut roulade into slices (each a little less than 1 1/2 inches
thick) serve with some reserved berries.
To make chocolate-covered meringue:
Preheat oven to 325F.
In a bowl with an electric mixer beat whites on high speed until
foamy. Add cream of tartar and continue beating until whites hold
soft peaks. Add sugar and beat until meringue holds stiff, glossy
peaks.
Line a baking sheet with parchment paper or foil and on it spread
meringue about 1/2 inch thick (shape does not matter). Bake meringue
in middle of oven 45 minutes, or until crisp. Turn off oven and let
meringue stand 1 hour. Remove meringue from oven and cool completely
on baking sheet on a rack.
Carefully peel parchment paper or foil and put meringue, flat side
up, on a work surface. In a small heavy saucepan melt chocolate over
low heat, stirring occasionally, and spread on meringue in a thin
layer. Chill meringue until chocolate is set, about 10 minutes.
(Meringue may be made 1 week ahead and kept in a sealed plastic bag
in a cool place.)
To make cocoa cake roll:
Preheat oven to 425F. and line a greased 17- by 10 1/2-inch
jelly-roll pan with wax paper or parchment paper. Butter paper and
dust with flour, shaking off excess flour.
In a small saucepan bring water to a boil over moderate heat. Remove
pan from heat and stir in cocoa powder and vanilla until smooth.
In a large bowl with an electric mixer beat yolks and 1/3 cup sugar
on high speed until pale and thick, about 5 minutes. Add cocoa
mixture and beat until mixture is thick again, 3 to 5 minutes. Add
flour and salt and beat 1 minute. (If using a standing electric
mixer, transfer mixture to a large shallow bowl better suited to
folding.)
In a medium bowl with cleaned beaters beat whites on high speed until
foamy. Add cream of tartar and continue beating until whites hold soft
peaks. Add remaining 1/3 cup sugar and beat until meringue holds
stiff, glossy peaks.
Stir about one fourth whites into cocoa mixture to lighten and fold in
remaining whites gently but thoroughly. Spoon batter into a large
pastry bag fitted with a 1/2-inch plain tip and, holding bag with tip
about 1/2 inch from surface of pan, pipe lengthwise in side-by-side
strips, filling pan. (Alternatively, batter may be gently spread into
pan.) Bake cake 8 minutes, or until it springs back when touched
lightly in center with finger. Cool cake in pan, covered with a damp
kitchen towel, on a rack.
Invert cake onto towel and gently peel off wax paper or parchment
paper. Beginning with a long side, roll up cake in towel jelly-roll
fashion.
Serves 10. Gourmet, aug 1995

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