Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 414ml Heavy cream

  2. 1 Vanilla bean - split lengthwise

  3. 2 teaspoons 10ml Pure vanilla extract

  4. 4 oz 113g Best-quality semisweet chocolate - chopped

  5. 8 Eggs - room temperature

  6. 1 1/3 cups 263g / 9 1/3oz Superfine sugar

  7. 1/8 teaspoon 0.6ml Cream of tartar Confectioners' sugar Raspberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The day before baking the cake, flavor the filling: in a small saucepan, scald the heavy cream; remove from the heat just before it boils. Pour the cream into a bowl. Add the vanilla bean and the vanilla extract. Let cool, then cover and refrigerate overnight. Preheat the oven to 325 degrees. Grease a 17- by 11-inch rimmed sheet pan and line it with waxed paper. Melt the chocolate in a small bowl set over a pot of simmering water. Alternatively, melt the chocolate in a microwave oven. Set aside to cool slightly. Meanwhile, separate the eggs into two large bowls; the bowl for the whites must be completely free of grease. Beat the yolks on medium-high speed and gradually add 2/3 cup of the superfine sugar. Beat the yolks at high speed until thick, stiff and pale in color, about 5 minutes. Stir in the melted chocolate with a large rubber spatula. Wash and dry the beaters. Beat the whites on medium-high speed until foamy. Add the cream of tartar and beat until the mixture whitens. Add the remaining 2/3 cup superfine sugar, 1 tablespoon at a time. Continue beating until the whites hold soft peaks. Using a large rubber spatula, fold one-fourth of the beaten whites into the yolk mixture. Fold in the remaining whites in 2 additions. Pour the batter into the prepared pan. Use the spatula to gently level the batter and nudge it into the corners. Bake in the middle of the oven for 30 minutes. Transfer the pan to a rack and let the cake cool completely. Meanwhile remove the vanilla bean from the chilled cream. Scrape the seeds from the pod into the cream; discard the pod. Add 3 tablespoons confectioners' sugar and beat the cream until stiff. Spread a dishcloth on a work surface and sift confectioners' sugar over it. Invert the sheet pan onto the cloth. Remove the pan and peel the waxed paper off the cake. Spread the whipped cream evenly over the cake. Place the raspberries about an inch apart on top of the whipped cream. Starting at a long edge and using the cloth to help, roll the cake as tightly as possible. Roll the log onto a serving dish, seam-side down. Refrigerate the cake for 1 to 6 hours. Lightly sift confectioners' sugar over the log in a few spots. Before serving, slice off the uneven ends with a sharp serrated knife. This recipe yields 10 to 12 servings.


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