How to Make Chocolate and Coconut Roulade With Raspberry Coulis

Chocolate and coconut roulade with raspberry coulis is a fairly simple dessert to prepare even though it is rich in both flavor and presentation. Combining dark chocolate, creamed and shredded coconut with raspberry preserves and fresh raspberries, this traditional French cake makes an exceptional end to almost any meal, and can be prepared in advance for a dinner party or special event as it can be served at room temperature. Serve hot with a cup of fresh brewed coffee or espresso, and cold with a scoop of homemade French vanilla ice cream.

Things You'll Need

• 9 inch by 12 inch jelly roll pan
• Baking parchment
• Large mixing bowl
• Electric mixer
• Spatula
• Small saucepan
• Food processor
• Sieve
• 3 eggs
• 1/3 cup caster sugar
• 1/3 cup self-rising flour
• 1 tbsp. creamed coconut
• 1 cup shredded coconut
• 6 tbsp. raspberry preserves
• 8 oz. dark chocolate
• ¼ cup butter
• 2 tbsp. light corn syrup
• 1 ½ cups fresh raspberries
• 2 tbsp. water
• 3 ¾ tbsp. confectioner's sugar

Instructions

1. Grease a 9 inch by 12 inch jelly roll pan and line the inside with baking parchment. Preheat the oven to 400 degrees F.

2. Beat the eggs and caster sugar together in a large mixing bowl with an electric mixer for 10 to 12 minutes, or until the mixture is light and frothy.

3. Sift the flower into the large mixing bowl with the sugar and egg mixture and fold in with a spatula. Fold in the creamed coconut and shredded coconut. Pour the mixture into the prepared jelly roll pan and bake for 9 to 12 minutes.

4. Sprinkle a sheet of baking parchment with 1/8 tsp. caster sugar, and place the baking parchment on top of a damp kitchen cloth. Turn the cake onto the dampened parchment and remove the paper around the cake carefully.

5. Spread the raspberry preserves over the sponge cake and begin to roll the cake up horizontally. Place the side with the seam down on a wire rack and allow to cool for 12 to 15 minutes.

6. Melt the chocolate and butter in a small saucepan, stirring constantly. Stir in the corn syrup and remove from heat to cool for 5 to 7 minutes. Spread the chocolate mixture over the top of the roulade and let cool for 5 to 7 minutes.

7. Puree the fresh raspberries, water and confectioner's sugar in a blender or food processor to make the coulis. Pour the coulis through a sieve to remove raspberry seeds. Slice the roulade and serve hot with the raspberry coulis.

References

• Martha Stewart: Julia's and Jacques' Chocolate Roulade

Resources

• Gourmet: Recipes
• Food Network: Recipes and Cooking