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This is a recipe from a famous restaurant in Birmingham, AL.
Cobb’s Corner Cupboard, owner Mrs Virginia Cobb
One of her signature dishes.
Roulage (cream filled chocolate roll)
6 ounces semi sweet chocolate
6 large eggs,separated, the whites at room temperature
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa powder
2 cups well chilled heavy cream
1 teaspoon vanilla
In small heavy saucepan melt the chocolate with 3 tablespoons water over low heat, stirring, and let the mixture cool. In a bowl with an electric mixer beat the egg whites for 30 seconds. Beat in 1 cup of the sugar, a little at a time and beat for 4 minutes or til thick and pale. Fold in the cooled chocolate carefully. In another bowl beat the egg whites til they hold soft peaks, stir 1/4 of them in the in chocolate mixture gently Then add the remaining whites gently.
Butter a jelly roll pan with butter. Line with wax paper and extend about 2 inches over the side. Butter the paper.
Turn batter into pan and bake in preheated oven for 25 minutes. Let cool in pan covered with a dampened dish towel for 30 minutes
Remove towel and lift paper just to loosened cake. Sift cocoa power over cake. Cover cake with buttered sheet of wax paper. buttered side down and a baking sheet. Invert unto baking sheet and peel off paper carefully.
Beat cream in chilled bowl til soft peaks, beat in remaining 1/2 cup sugar and vanilla. Beat til it holds stiff peaks and spread over cake.
Beginning with a long side roll up jelly roll fashion. Roll seam side down onto plate.
Cake keeps covered and chilled for up to 12 hours. Serves 10
Rather long but well worth the time.