Serves 10 people

Ingredients

For the Chocolate Roulade Cake

3 tablespoons butter
6 ounces dark chocolate
chips
2 teaspoons vanilla extract
12 eggs, separated/reserved
1 1/2 cup granulated sugar, divided in half
¾  teaspoon salt
1 tablespoon ground ras el
hanout

Optional:
Use the reserved syrup from the candied lemons to brush on the finished cake.

For the Ganache

1 cups heavy cream
1 1/2 cup chopped dark
chocolate or chips
3 tablespoons pomegranate
molasses

For the Creme Anglaise

2 cup heavy cream
6 egg yolks
½ cup sugar
2 vanilla beans, split and
seeded
pinch of salt

For the Candied Lemons

2 cups sugar
2 ½ cups water
2 lemons

Special Equipment

Stainless steel saucepan
Baking sheets
Parchment paper
Electric mixer with whisk attachment
Rubber spatula
Cooling rack
Pastry brush
Offset spatula
Enough dessert plates as the amount of people serving

Instructions

For the Chocolate Cake

Preheat oven to 350°F. Melt the butter and chocolate in a double boiler then remove from heat.  As it cools stir in the vanilla extract and the ground ras el hanout. Let cool to room temperature.
Separate the eggs and reserve the yolks and whites in separate bowls. In a mixer, whisk the egg yolks and sugar and salt until a thick ribbon forms, about 5-6 mins.  Set aside in bowl.
Whisk egg whites until soft peaks form.  Slowly add in granulated sugar and continue to whip until stiff peaks form.
Fold the egg yolk mixture into the chocolate/butter mixture.  Then gently fold in whisked egg whites in three additions.  Pour into 3 sheet pans with grease and parchment, spread 1/3’ thick.
Bake at 350° for 8 minutes or until an inserted toothpick comes out clean. Remove the cake from the sheet pans and lay out on a towel dusted with cocoa powder or powdered sugar, roll the cake with the towel and let sit and cool. Unroll the cake, spread ganache and roll again.

Optional:
Use the reserved syrup from the candied lemons to brush on the finished cake.

For the Ganache

In a saucepot, heat the heavy cream just until it comes to a boil. Pour the hot cream over chopped chocolate or chocolate chips and whisk until completely melted and it forms a smooth glossy ganache. Stir in the pomegranate molasses. Let cool to room temperature or it is just softer than the consistency of smooth peanut butter.

For the Creme Anglaise

Split and scrape the vanilla beans and reserve the seeds. Put the vanilla pods and seeds in a small sauce pot with the cream and bring to just below boiling temperature. In a deep stainless steel bowl, whisk together the yolks and sugar until well blended. Stirring constantly, slowly pour the hot vanilla cream into the yolk mixture. Place the combined mixture back over medium heat and gently cook, stirring constantly, until it coats the back of a spoon (nappé or 160°). Immediately strain through a fine mesh sieve into a bowl nested in an ice bath then add the salt.

For the Candied Lemons

Combine the sugar with the water in a small pot.  Bring to a boil.
Slice lemons paper thin and remove seeds.  Then slice into quarters and place in
sugar water.  Simmer for about an hour on medium/low heat.
Strain and cool  lemon pieces.  Keep liquid for soaking cake.

To Serve

Spread the spread the chocolate ganache over the roulade cake and roll it up. Slice the roulade into 1 inch pieces and serve over the crème anglaise. Top with a piece of candied lemon.

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