It’s been over a month since I made a chocolate dessert. I was craving chocolate with alcohol. I also wanted a light dessert. This flourless chocolate roulade with Grand Marnier was the best option that checked all the boxes. Craving satisfied!
A few notes:
There’s a lot of whisking/whipping involved in this recipe - invest in a hand-held mixer if you don’t have one already.
I added Grand Marnier to the heavy whipping cream but you can add another type of alcohol, or berries.
Most people struggle with the roulade not rising. Just remember to use room temperature eggs, whisk until the mixture is stiff enough to remain in the bowl when the bowl is turned upside down (see picture), and gently fold the egg whites into the mixture to preserve the air. Then sit back and let Science do the rest!
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