This is our last week at I Heart Cooking Clubs with Jacques Pépin as our featured chef. To bid him farewell, I made Jacques's Chocolate Roulade from the book Julia and Jacques Cooking at Home, one Julia Child described as the best chocolate roulade she ever had.
The airy flourless cake was essentially a soufflé comprising a chocolate ganache (chocolate melted with hot whipping cream) and whipped egg whites, baked on a sheet pan. The filling was chantilly cream, sweetened whipped cream flavoured with vanilla.
The cake was delicate, almost ethereal in texture, and the whipped cream filling echoed its lightness and provided a cool, creamy contrast to the rich chocolate flavour. The perfect ending to a meal or a culinary journey with a master of French cuisine. Who could resist a slice of this?
Next month, Ellie Krieger becomes IHCC's featured chef. Stay tuned for some "delicious meets healthy" cooking. In the meantime, check out the other farewell posts for Jacques.