Double Chocolate Brownie Roulade

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 8 oz Baker s chocolate bar
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1/2 cup Confectioners' sugar
  • 8 oz Cool whip
  • 1/2 cup Sugar

• Dairy

  • 2 oz Butter, unsalted
  • 8 oz Cream cheese

Found on valyastasteofhome.com

Description

Ingredients

• Ingredients for the batter:
• 4 oz. – Baker’s chocolate bar
• 2 oz. – unsalted butter
• 6 large – eggs
• ½ cup – sugar
• ½ tsp. – baking soda
• ½ cup – Cocoa powder
• 1 cup – all-purpose flour
• Ingredients for the cream:
• 8 oz. – cream cheese softened
• ½ cup – confectioners’ sugar
• 4 oz. – cool whip
• Ingredients for the chocolate Ganache:
• 4 oz. – cool whip
• 4 oz. – Baker’s chocolate bar

Directions

• Place broken Baker’s chocolate cubes onto small bowl, add butter and microwave for 30 seconds. Stir together soft chocolate and melted butter until mixture becomes smooth. Set aside to cool until ready.
• Place flour, cocoa powder and baking soda into a small bowl. Stir together with a whisker until all combined. Set aside until ready for it.
• Into a mixer bowl add 6 eggs and sugar. Beat on high for 10 minutes.
• Reduce speed to medium and then add chocolate ganache one table spoon at a time. Continue mixing for another minute or two until all the chocolate is mixed in.
• Reduce the speed to very low and add flour mixed with cocoa powder and baking soda one cup at a time. Continue mixing until all combined for about 2 minutes. Scrape the sides of mixer bowl if necessary and mix it again for another minute.
• Spread batter evenly onto a large baking sheet covered with parchment paper and sprayed with some non-stick cooking spray. Bake it for 10 minutes at temperature 350 F.
• After it’s done baking, remove it from the baking pan. Sprinkle with some confectioners’ sugar and roll it while it’s still hot into a log together with parchment paper (I prefer not using kitchen towels, because I think its cleaner and no washing extra towels needed). Let the roll cool completely.
• While the roll is cooling we can make the cream for the inside the cake. Into a small bowl add cream cheese and confections’ sugar. Start beating slowly gradually increasing speed as the sugar gets mixed in with cream cheese. Beat it on high for 2-3 minutes. Add cool whip. Mix it again. Scrape the sides of the mixer and then beat it for another 2-3 minutes. Set aside until ready for it.
• Making Chocolate Ganache:
• Into a small bowl add remaining cool whip and broken into small cubes Baker’s chocolate. Microwave for 1 minute. Stir until all the chocolate is combined and ganache is nice thick and smooth in texture. Set aside to cool while you are spreading the roll with cream.
• Assembling the roll:
• Unroll the cake roll from the parchment paper carefully. Spread all the cream onto a roll evenly, and then roll it tightly into a log.
• Spread the top and the sides of the roulade with a chocolate ganache. Refrigerate the roulade. Remove from the fridge couple of hours before serving so the chocolate can soften.
• Decorate with some fresh strawberries and enjoy!