Ingredients
CAKE
1/2 cup | all-purpose flour |
1/4 cup |
SCHARFFEN BERGER 100% Unsweetened Dark Chocolate Cocoa Powder |
2/3 + 1/4 cup | granulated sugar |
1 tsp | vanilla extract |
1 tsp | baking powder |
1/4 teaspoon | salt |
4 | eggs, separated |
1/4 cup | melted butter |
1 tsp | espresso powder (optional) |
2 blocks | SCHARFFEN BERGER 62% Semisweet Dark Chocolate Baking Bar, melted |
WHIPPED CREAM
2 cups | heavy dream |
1 tsp | vanilla extract |
1/4 cup |
powdered sugar |
Directions
- Mix the flour, baking powder, salt and cocoa powder and espresso powder if using, and set aside.
- In a bowl, beat the egg yolks and 2/3 cup sugar, along with the melted butter and vanilla extract until pale in color.
- Beat the egg whites with the remaining 1/4 cup sugar on high speed until stiff peaks form, about 5 minutes.
- Add the yolk mixture to the dry ingredients and mix on medium speed until incorporated.
- Finally, using a wooden or rubber spatula, fold in the egg whites slowly, until a lighter brown color appears.
- Spray and line a half sheet baking sheet well, and spray again once lined.
- Add the batter and spread evenly, it will be thin.
- Place in a preheated oven at 350 degrees for 10 minutes.
- For the whipped cream, add the ingredients to a mixer bowl and beat on medium speed until stiff peaks form.
- While the cake is baking, add a large piece of parchment paper or towel, about the size of the pan or bigger, and dust liberally with cocoa powder.
- Once cake is ready, immediately flip it on top of the cocoa lined sheet and remove the top parchment paper.
- Slowly roll the cake while hot, using the cocoa parchment/towel.
- Let it sit at room temperature to cool.
- Once completely cooled, fill with whipped cream and top with the melted chocolate. Decorate as desired.