Roulade Sponge Cake
|All-purpose flour||1/4 cup|
|Cocoa powder||1/4 cup|
|Pumpkin pie spice||1 teaspoon|
|Eggs, large||3 each|
|Sugar, granulated||2/3 cup|
|Vanilla extract||1 teaspoon|
Roulade Sponge Cake
|FM Pumpkin Pie Fudge||1/2 lb. (1/3 tray)|
|Cream cheese, room temp.||8 oz. (1 pkg)|
|Butter, soft||4 oz. (1 stick)|
|Vanilla Extract||1 teaspoon|
Combine flour, cocoa powder, pumpkin pie spice, and salt together and sift.
Combine eggs and sugar together in a kitchen aid mixer bowl, or a stainless steel mixing bowl and place over a small pot of hot water.
Continue to mix sugar and eggs by hand until the mixture is warm, then transfer to machine and whip until light and fluffy, about 5 minutes max.
Meanwhile, prepare a small sheet pan 13.25 x 9.25 inches with a piece of buttered wax paper on the bottom.
When the eggs are light and fluffy and stream of the whip in a “ribbon” add the vanilla.
Gently pour the dry ingredients over the egg mixture and then fold together with a small rubber spatula.
Once the ingredients are well mixed, transfer to the prepared sheet pan and spread evenly.
Place in 400°F oven and bake 6 minutes.
Remove from oven and allow to cool 5 minutes.
Flip out onto a clean kitchen towel and roll up into roulade shape (in either direction).
Let cool to room temp.
FM Dark Chocolate Glaze
|1.8 oz. FM Dark Chocolate Bar||2 each|
|Heavy whipping cream||2 oz. (1/4 cup)|
|Butter, soft||1 oz. (2 Tablespoons)|
Break the bars up into segments and place in a small microwaveable container.
Add the cream.
Microwave on high for about 45 seconds until the cream starts to boil.
Remove, cover, and let sit for 1 minute.
Use a small rubber spatula to incorporate the cream and melted chocolate together, or use a small electric hand blender.
Add the butter and incorporate.
The mixture should be smooth and shiny.
Remove the cake from the refrigerator and trim off the ends if you prefer a more polished presentation.
Drizzle the chocolate glaze, slowly, along the cake, allowing it to run down the sides.
Let the glaze set up, transfer to a serving plate