Salted Chocolate Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Ensure accurate oven temperature for even baking.

2. 2

   In a double boiler, melt the dark chocolate and butter, stirring occasionally.

   Tip: Avoid overheating the chocolate.

3. 3

   In a separate bowl, whisk together the flour, granulated sugar, and salt.

   Tip: Sift the dry ingredients to ensure even mixing.

4. 4

   In another bowl, whisk together the eggs, vanilla extract, and heavy cream.

   Tip: Use room temperature ingredients for a lighter batter.

5. 5

   Gradually pour the dry ingredients into the wet ingredients, whisking until smooth.

   Tip: Avoid overmixing for a tender crumb.

6. 6

   Pour the batter into the melted chocolate mixture and stir until combined.

   Tip: Be patient for a smooth, even texture.

7. 7

   Roll out the flaky pastry to a thickness of 3mm (1/8 inch).

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Spread the chocolate mixture evenly over the pastry, leaving a 2cm (1 inch) border.

   Tip: Ensure the filling is evenly distributed.

9. 9

   Roll the pastry into a tight log, starting from the long side.

   Tip: Apply gentle pressure to avoid compacting the pastry.

10. 10

    Slice the log into 8 equal pieces.

    Tip: Use a serrated knife for a clean cut.

11. 11

    Dust the roulades with confectioners' sugar before serving.

    Tip: Add a touch of elegance to your dessert.