Chef Gordon Holmes of Disney's Hilton Head Island Resort returns to share another original recipe: Chocolate Christmas Roulade!
Chocolate Christmas Roulade
4 eggs, separated ½ C. sugar 4 oz. dark chocolate, melted and cooled
¾ C. heavy whipping cream 6 oz. milk chocolate ¼ C. Bailey’s Irish Cream liqueur
¼ C. heavy whipping cream ¾ C. dark chocolate |
Preheat oven to 350 degrees. Line a jelly roll pan or a rimmed cookie sheet pan with parchment paper. Spread a very thin layer of shortening over the paper.** In a large bowl, whisk the egg yolks and the sugar until thick and pale colored, about five minutes. Gently fold the melted and cooled dark chocolate into the yolk mixture. In a separate large bowl, beat the egg whites until stiff, about 6 or 7 minutes on medium-high speed. Gently fold the egg whites into the chocolate mixture. Pour the batter onto the prepared jelly roll pan and spread it evenly. Bake for about 15 to 20 minutes, until set.
For the filling, heat the whipping cream in a medium sized pan over medium high heat until it just starts to bubble. Watch the pan very closely as the cream will bubble over very quickly and make a huge mess! As soon as it starts to bubble, remove it from the heat and stir in the milk chocolate and the Bailey’s. Stir until the chocolate is melted. Refrigerate. After the mixture is chilled, beat at medium speed until thick, about 6 or 7 minutes.
To make the glaze, heat the ¼ C. whipping cream in a pan until it just starts to bubble, remove from heat and stir in the dark chocolate. Let the mixture cool.
Spread the filling over the cake layer and then roll the cake into a cylinder, using the edge of the parchment paper to get started.
Drizzle the glaze over the top of the rolled cake and then serve with whipped cream and chocolate curls.
**Or spray evenly with pan coating.
Serve with Brut Champagne, Port or piping hot Italian blend coffee.
Chef Gordon Holmes is a Cast Member at Disney’s Hilton Head Island Resort where he has worked since the resort's opening in 1996. Since 2003 he has also worked as an Executive Chef and restaurant consultant. Previous stop include prestigous restaurants in New York City, New Orleans and Nemours (France). Chef Gordon can be reached at
