Chocolate Roulade with White Chocolate Filling and Bittersweet Glaze






Chocolate Sponge Cake:
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated and at room temperature
3/4 cup granulated sugar, divided
1/2 teaspoon vanilla extract

White Chocolate Filling:
4 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
6 tablespoons butter, cut into pieces
1/2 cup confectioners' sugar
1/3 cup heavy cream

Glaze:
1/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon butter
6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

Garnish:
Confectioners' sugar
Raspberries

Make the chocolate sponge cake:
Preheat oven to 375°F. Spray bottom and sides of 15x10x1-inch jellyroll pan with vegetable cooking spray. Line with parchment or waxed paper.


Sift together flour, cocoa, baking powder and salt.


Beat together egg yolks, 1/4 cup sugar and vanilla until blended, using electric mixer at medium speed. Increase speed to medium-high and continue beating for 4 minutes or until mixture is pale yellow and thickened.


Beat egg whites in another bowl until frothy, using an electric mixer at low speed. Increase speed to medium-high and gradually add remaining sugar, beating until stiff, glossy peaks form.


Fold yolk mixture into white mixture. Sift flour mixture over egg mixture and fold just until combined. Spread batter in prepared pan.


Bake 12 to 15 minutes or until center of cake springs back when gently pressed. Immediately loosen edges of cake from pan and turn out onto a dishtowel sprinkled with confectioners' sugar. Gently pull off parchment paper. Starting at short end, roll up warm cake and towel together. Cool completely on wire rack.


Make the white chocolate filling:
Melt solid ivory and butter in small saucepan over low heat. Remove from heat and stir in confectioners' sugar. Cool slightly.


Whip heavy cream in mixing bowl until soft peaks form, using electric mixer at high speed. Gradually add white chocolate mixture, beating at low speed.


Carefully unroll cake and spread with white chocolate filling. Re-roll cake, using towel as a guide. Wrap in plastic wrap or aluminum foil. Refrigerate for 1 or 2 hours or until firm enough to slice.


Make the glaze:
Heat heavy cream, corn syrup and butter in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk gently until smooth. Cool glaze until it begins to thicken slightly, stirring constantly but gently to prevent too many air bubbles.


Unwrap roulade and place on a wire rack over a baking sheet. Slowly pour glaze evenly down the center of the roulade allowing the glaze to cover the roulade completely. Refrigerate at least 1 hour or until ready to serve.