By Editors of Cook's Illustrated Magazine
Boston Common Press - 2001
Bittersweet Chocolate Roulade : page 340
This is recipe alone is worth the price of the book. It's not a simple cake, nor is it inexpensive. But when you want an elegant dessert with a beautiful presentation and fabulous flavor, this is it. I think that it is imperative to read the entire recipe and do all the mise en place before you begin any actual mixing, etc. I also know that baking the cake on a silpat makes the whole process of baking and rolling the cake much, much easier. I did not use the micro wave or the food processor for the ganache, finding it simpler to warm the cream on the stove and pour it over the chocolate -- fewer things to clean and simpler all around. This cake is also wonderful with other fillings such as a thick puree of mango or apricot. I've also added mint (infusing the cream in the filling and the ganache with fresh mint leaves).