Do you have recipes that call for egg yolks only? Sometimes for 6-8 egg yolks (like Crème Brulee)? So what do you do with all those egg white leftovers?
I’ll tell you. You freeze them. Freeze in a container and write the date.
Not sure how long you can freeze them (I searched but couldn’t find a definite answer). I freeze them for a month at most. Thaw in the fridge overnight, or place the container with the egg whites in a bowl with lukewarm water.
And now to the cake.
I made this cake so many times, that finally I felt it needs a spin, some new twists. So I turned it into a Black Forest type of cake. And boy, oh, boy, those few little changes turned it into an almost new cake. And a very delicious one too.
It is so good. You must try to make it.
The good news: it bakes in no time at all! 10 minutes to bake and 20 minutes to make! Can you believe it?!
The bad news: you need some practice in rolling the cake over the filling. But hey, that’s OK, I wasn’t born rolling cakes either, you know… so you can do it too!
Good news again: I took some photos to show you how to do it AND there is a trick if you mess up – just cover it up with cacao powder or powdered sugar to hide the messy parts. And then again, this cake tasted soooo good, your people will forgive you if it doesn’t look so pretty.
Black Forest Chocolate Roulade
Serves 10 to 12
1 tablespoon unsalted butter, for buttering the baking sheet
2 cups heavy cream, divided
8 ounces bittersweet chocolate, coarsely chopped (or use chocolate chips)
7 egg whites, room temperature
3 1/2 tablespoons sugar, divided
1 tablespoon cocoa powder, plus more for garnish
1/2 teaspoon vanilla extract
1 tablespoon cherry brandy (or use any berry flavored liqueur you have, or cognac )
Confectioners’ sugar, for garnish, optional
1 cup raspberries*, sliced
* OK, I know, I know, Black forest cake has cherries, but you don’t really care. Do you? Well, if you do, use cherries.
Preheat oven to 350 F degrees with the rack in center of the oven.
Butter a large baking sheet (an 11-by-17-inch or a 12-by-17 1/2-inch sheet pan), and line with parchment paper.
Heat 1 cup heavy cream and the chocolate in the microwave. Do this in 1-2 minutes intervals and mix each time, continue this until the chocolate melts into the cream. As soon as mixture is a uniform dark color, remove and let cool to room temperature.
In a large bowl and using a (hand) mixer, whip egg whites and 2 tablespoons sugar to stiff, glossy peaks, about 1 1/2 minutes. Use a timer, if you have it. (I turned my back on the mixer for a minute to wash some dishes and overbeat the egg white! Oh no, you think? Well, it turned out just fine, so relax. You can do it even if you have never ever whisked or beat eggs before.)
Next, whisk one-quarter of the egg-white mixture into the chocolate mixture. Gently fold chocolate mixture back into the original egg-white mixture, and mix until smooth and well combined.
Pour batter into the prepared pan, and spread it in an even layer with a spatula. Bake until cake is set and puffy, 10 to 12 minutes. Transfer to a wire rack, and cool to room temperature.
Make the cream filling:
Whip the remaining 1 cup cream with the remaining 1 1/2 tablespoons sugar, the vanilla, and liqueur. Spread evenly over entire surface of cake. Using a fine-mesh sieve, lightly dust cake with cocoa powder. Then spread the raspberries.
Rolling the cake:
Lift the parchment paper to roll the cake lengthwise, pressing against parchment paper to make a tight spiral. Gently peel parchment paper off as cake layer rolls away. Complete the roll with seam on bottom.
Serve or refrigerate for up to 4 hours. (it’s good after 3 days too).
By the way, I took all these photos by myself. Yes, including the ones when I am rolling the cake with 2 hands! I am a wonder-woman.
…and there you have it. Ta-da!
To transfer roulade to serving platter:
The cake is long, so I have a trick. I cut in 2. Then transfer each half to a serving platter. You can dust it with cacao powder or powdered sugar to hide the cut and throw some raspberries on top.
No one will notice, and hey, you are going to slice it anyway…
Julia and Jacques have a trick too: If roll has slumped or twisted, lay a piece of plastic over top and sides, and reshape with hands. I guess they messed up too 😉
For another variation of this cake, click here.
Have fun and enjoy.