Julia & Jacques’ Chocolate Roulade | Cruise Scoop
BY CHEF INSTRUCTOR STEPHANIE HERSH INGREDIENTS For the Cake: 8 ounces heavy cream for the cake batter 8 ounces bittersweet chocolate 1 cup egg whites (6 to 8 egg whites) 3 Tablespoons granulated...
Ingredients
- 8 ounces heavy cream for the cake batter
- 8 ounces bittersweet chocolate
- 1 cup egg whites (6 to 8 egg whites)
- 3 Tablespoons granulated sugar
- 1 cup heavy cream to make cake filling
- 1 Tablespoon instant coffee
- 6 ounces heavy cream
- 12 ounces semisweet chocolate
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