Bittersweet chocolate roulade from Cook's Illustrated Annual Edition 2000 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 10, 2019

    People love this cake - it's delicious, beautiful, and super-festive for the holidays. Deeply chocolatey but balanced by the espresso mascarpone cream filling. Moist without gumminess - the cream filling moistens the chocolate sponge cake around it and the chocolate ganache seals all of that good moisture in. The only drawback is that it doesn't make a ton of cake for the effort required - it serves 8-10 quite modestly (especially since it's so delicious and it's nice to have more than one slice!). Also, there are several steps and rolling up the cake can be fiddly - I don't make this when I'm in a rush. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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