Chocolate Maple Roulade

Try this Chocolate Maple Roulade recipe for dessert
Chocolate Maple Roulade

Tom Thulen

Chocolate Maple Roulade

At Heartland, we use maple syrup in much the same way as we do sorghum syrup.  This lovely dessert pairs chocolate with maple syrup to create a mousse that we roll inside chocolate sponge cake to form a roulade. As is standard in pastry kitchens, we weigh the dry ingredients rather than measure them.

This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.

12
Servings
541
Calories Per Serving
Deliver Ingredients

Ingredients

For the sponge:

  • 12 eggs, separated
  • 7 Ounces maple syrup
  • 4 Ounces cake flour
  • 3 1/2 Ounces cocoa powder
  • 7 Ounces sugar

For the mousse:

  • 10 Ounces dark chocolate, chopped
  • 5 egg yolks
  • 3/4 Cups maple syrup
  • 2 Cups heavy cream

Directions

For the sponge:

Preheat the oven to 350 degrees F. To make the chocolate sponge cake, whip the egg yolks in a stand mixer until doubled in volume. While the yolks are whipping, bring the maple syrup to the boil in a saucepan over moderately high heat. Simmer until reduced by half. Pour the hot maple syrup in a steady stream into the whipping egg yolks. Whip until cool and set aside.

In a bowl, sift together the flour and cocoa. In a clean mixer bowl, combine the egg whites and sugar and whisk to form soft peaks. Fold one third of the yolk mixture into the egg whites. Fold the flour and cocoa into the egg mixture, and then fold in the remaining egg whites. Line a sheet pan with parchment, and spread the batter evenly over the pan. Bake until set, about 20 minutes.

For the mousse:

To make the mousse, melt the chocolate in a bowl set over a pan of simmering water.  Place the egg yolks in the bowl of a stand mixer and whisk until doubled in volume.

Bring the maple syrup to the boil in a saucepan over moderately high heat. Simmer until reduced by half. With the mixer running, pour the hot maple syrup in a steady stream into the egg yolks. Transfer to a mixing bowl and fold in the melted chocolate.

In a large bowl, whip the cream to medium peaks, and fold it gently into the chocolate mixture. Transfer the mousse to serving dishes and refrigerate until set.

When the sponge cake has cooled to room temperature, dust the top with sugar and turn it out onto a sheet of parchment.  Spread the mousse evenly over the sponge cake.  Using the parchment paper, roll the sponge cake into a tight roll.  Refrigerate until firm.  To serve, use a long serrated knife to slice the roulade to the desired thickness.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
29g
44%
Sugar
53g
N/A
Saturated Fat
16g
79%
Cholesterol
275mg
92%
Protein
11g
21%
Carbs
70g
23%
Vitamin A
253µg
28%
Vitamin B12
0.6µg
9.4%
Vitamin B6
0.1mg
6.2%
Vitamin C
0.2mg
0.4%
Vitamin D
1µg
N/A
Vitamin E
1mg
5%
Vitamin K
3µg
4%
Calcium
114mg
11%
Fiber
5g
18%
Folate (food)
40µg
N/A
Folate equivalent (total)
62µg
16%
Folic acid
13µg
N/A
Iron
4mg
20%
Magnesium
86mg
21%
Monounsaturated
9g
N/A
Niacin (B3)
1mg
5%
Phosphorus
232mg
33%
Polyunsaturated
2g
N/A
Potassium
394mg
11%
Riboflavin (B2)
0.8mg
47.9%
Sodium
88mg
4%
Sugars, added
51g
N/A
Thiamin (B1)
0.2mg
10.9%
Zinc
2mg
15%